Chocolate Banana Waffle Napoleon

• 1 12 cups all-purpose flour
• 1 12 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 12 cups buttermilk
• 6 tablespoons unsalted butter, melted and cooled (no substitutions)
• 2 large eggs, lightly beaten
• vegetable oil cooking spray
• 4 ripe bananas, sliced 1/4 inch thick
• 2 tablespoons Grand Marnier or 2 tablespoons apricot brandy or 2 tablespoons creme de banana liqueur or 2 tablespoons Creme de Cacao
• confectioners' sugar, for dusting
• 12 cup melted bittersweet chocolate (3 ounces of Ghirardelli or Valrhona)
• 8 tablespoons unsalted butter, at room temperature
• 12 cup light brown sugar
• 2 tablespoons light brown sugar
• 1 teaspoon heavy cream
• 23 cup walnuts (we prefer cashews) or 23 cup cashews (we prefer cashews)
• 23 cup hazelnuts, blanched
• 23 cup macadamia nuts
• 2 12 cups pure maple syrup
• 3 cups canola oil

1. BROWN-SUGAR BUTTER: In a small bowl, combine butter and brown sugar with an electric hand mixer until light and fluffy.
2. Add cream, and whisk until creamy and well combined.
3. CANDIED NUTS: (Make first): Combine nuts and maple syrup in small saucepan.
4. Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes.
5. In a medium saucepan, heat canola oil to 350F Strain nuts to remove any excess syrup.
6. Transfer to a baking sheet to cool.
7. Fry nuts until crispy and any excess caramel is removed.
8. Remove to a baking sheet lined with a Silpat baking mat or parchment paper.
9. Let cool.
10. WAFFLES:.
11. Heat a Belgian-style waffle iron(any kind of waffle iron will do).
12. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
13. Stir in buttermilk, melted butter, and eggs until smooth.
14. The batter will be thick.
15. Spray waffle iron with cooking spray.
16. Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges.
17. Close lid; bake 3 minutes, until no steam emerges from waffle iron.
18. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200, while using the remaining batter.
19. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter.
20. Add bananas, and saute until softened and golden brown, 1 to 1 1/2 minutes.
21. Add nuts.
22. Remove skillet from heat, carefully add Grand Marnier or any of the other choices, and ignite.
23. (optional but worth the effort).
24. Allow alcohol to burn off.
25. Continue to saute until bananas and nuts are well coated.
26. Split waffles in half.
27. Place a half on each of two plates.
28. Spoon one-quarter of the banana mixture over each waffle half.
29. Top with remaining waffle halves.
30. Spoon another one-quarter of the banana mixture over waffles.
31. Dust each with confectioners sugar and then drizzle with chocolate.
32. Happy Valentine's Day!

flour, baking powder, baking soda, salt, buttermilk, unsalted butter, eggs, vegetable oil cooking spray, bananas, grand marnier, confectioners, bittersweet chocolate, unsalted butter, light brown sugar, light brown sugar, heavy cream, walnuts, hazelnuts, nuts, maple syrup, canola oil

Taken from www.food.com/recipe/chocolate-banana-waffle-napoleon-209147 (may not work)