Instructions: For the Brown Sugar Butter: In a small bowl, combine butter and brown sugar until light and fluffy. Add cream, and whisk until creamy and well combined. (Makes 3/4 cup)

For the Candied Nuts: Combine nuts and maple syrup in small saucepan. Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes. In a medium saucepan, heat canola oil to 350 degrees. Strain nuts to remove any excess syrup. Transfer to a baking sheet to cool. Fry nuts until crispy and any excess caramel is removed. Remove to a baking sheet lined with a Silpat (a French nonstick baking mat). Let cool. (Makes 2 cups)

Heat a Belgian-style waffle iron. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth. The batter will be thick.

Spray waffle iron with cooking spray. Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 minutes, until no steam emerges from waffle iron.

Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter.

Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter. Add bananas, and saute until softened and golden brown, 1 to 1-1/2 minutes. Add nuts. Remove skillet from heat, carefully add Grand Marnier, and ignite. Allow alcohol to burn off. Continue to saute until the bananas and nuts are well coated.

Split waffles in half. Place one half on plate. Spoon one-quarter of banana mixture over waffle. Top with remaining waffle. Spoon another one-quarter of the banana mixture over waffle. Dust with confectioners sugar and half of the chocolate. Repeat with remaining ingredients.

This recipe yields 2 servings.

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