From the African roots of Southern soul food to the eating habits of trendsetting millennials, Hormel Foods is covering the dishes and stories behind food heritage through an online video series called Cooking and Culture.
Chef Stephanie Goldfarb, winner of Food Network’s America’s Best Cook, and Steve Blevins, category development analyst at Hormel Foods, joined us for this chapter of Cooking & Culture.

Fat Elvis Waffles with Bruleed Bananas and Peanut Cream
- 3 1/2 Cups Cake Flour, Sifted
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 10 Tablespoons Unsalted Butter, Room Temperature
- 1 1/4 Cups Sugar, Divided
- 2 Medium Very Ripe Bananas, Mashed
- 2 Eggs, Separated
- 1 1/2 Cups Buttermilk
- 1 (12-Ounce) Package Hormel® Black Label® Bacon, Cooked, Cooled And Finely Chopped, Divided
- 1 Pinch Kosher Salt
- 2 Cups SKIPPY® Creamy Peanut Butter
- 1 Cup Mascarpone Cheese, Room Temperature
- 2 Tablespoons Maple Syrup
- 1 Pinch Kosher Salt
- 2 Medium Bananas
- 4 Tablespoons Sugar
- 1 Cup Salted Peanuts
- As desired Maple Syrup
Instructions
Waffles:
Heat oven to 200°F. Heat waffle iron according to manufacturer’s directions.
In large bowl, stir together cake flour, baking powder and 1 teaspoon salt; set aside.
In bowl of stand mixer, add butter and ¼ cup sugar. Beat on high 4 minutes or until fluffy. Scrape down sides of bowl and add mashed banana and egg yolks. Beat on high 1 minute. Scrape sides of bowl. Add flour mixture and stir on low, gradually adding buttermilk. Continue to stir 30 to 45 seconds or until just combined, scraping sides and bottom of bowl as needed. Fold in all but ¼ cup chopped bacon.
In medium mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Carefully fold into banana mixture until fully incorporated and no streaks remain. Scoop batter evenly on waffle iron and cook until golden and crisp. Transfer to oven rack to keep warm. Repeat with remaining batter.
Peanut Cream:
In medium bowl with hand mixer, beat together peanut butter and mascarpone cheese. Add 2 tablespoons maple syrup and a pinch of salt.
Bruleed Bananas:
Slice two bananas on a diagonal about ½-inch thick. Place on heat resistant surface, cut sides facing up. Sprinkle with 4 tablespoons sugar. Use a blow torch to caramelize sugar.
Assembly:
Top each waffle with a scoop of peanut cream, a few bruleed bananas, a sprinkle of salted peanuts and a drizzle of maple syrup.