Banana Waffles with Miso Caramel Sauce


Salted caramel is a winning duo, so why not instead pop miso into caramel for the salty kick? This caramel sauce doesn’t require any thermometers and all the ingredients get thrown in the pan together. Bananas work well, but you can also use other fruits like peaches, plums or apples. If miso isn’t your thing, just pop a few star anise and a teaspoon of five-spice in to infuse with an Asian pop.

Prep 10 minutes
Cook 15 minutes


  • 500 ml 17 fl oz) vanilla ice cream
  • 4 waffles
  • 6 small ripe but still firm bananas
  • 3 tbsp chopped roasted cashews
  • 3 tbsp toasted coconut flakes

Miso Caramel Sauce

  • 100 g ( oz) unsalted butter
  • 125 ml 4 fl oz) single (pure/pouring) cream
  • 175 g 6 oz) soft brown sugar
  • 2 tsp pale (shiro) miso
  • 1 tsp ground cinnamon


Scoop out four vanilla ice-cream balls and place in the freezer to set solid.

To make the miso caramel sauce, in a large frying pan heat the unsalted butter, cream and brown sugar. Cook over low heat until the sugar dissolves, then increase the heat to medium and simmer rapidly for 5 minutes or until thick. Add the miso and cinnamon and whisk through.

When close to serving, heat the caramel sauce and the waffles, peel the bananas and slice into coins.

Arrange the waffles on four plates. Top each with a ball of ice cream, then the bananas and caramel sauce. Sprinkle with the coconut and cashews.