|cups cake flour, sifted
|tablespoon baking powder
|teaspoon Kosher salt
|tablespoons unsalted butter, room temperature
|cups cups sugar, divided
|medium very ripe bananas, mashed
|(12-Ounce) package HORMEL® BLACK LABEL® Bacon, cooked, cooled and finely chopped, divided
|pinch Kosher salt
|cups SKIPPY® creamy peanut butter
|cup Mascarpone cheese, room temperature
|tablespoons maple syrup
|pinch Kosher salt
|cup PLANTERS® Salted Peanuts
|Maple syrup as desired
For the 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.
For the 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.
For the 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.
For the Assemble
Top each waffle with a scoop of peanut cream, a few bruleed bananas, a sprinkle of salted peanuts and a drizzle of maple syrup.