A perfect weekend breakfast! Crispy waffles paired with creamy baked bananas and ricotta.
The baked bananas can be stored in the fridge (dish covered with plastic wrap) and served cold, but they are better straight out of the oven. You can keep them warm in the oven until you’re ready to serve. The baking dish itself (if using stoneware) stays hot for a while.
The same goes for waffles – keep them warm in the oven (turned off, but still warm from the baking) until serving time.
When baking the bananas, choose a dish that is just big enough for all. You don’t want too much space around them, you want walls to keep the cream in place.
The waffle recipe is borrowed fromBon Appétit (May 2008), waffles made with one slight addition – the vanilla paste.