For the caramel sauce, place the sugar and water in a small saucepan. Cover with the lid and cook for a few minutes, swirling the pan every so often, until the sugar is completely dissolved. Remove the lid, increase the heat and continue to cook the sugar syrup until it becomes a rich amber colour. Remove from the heat and whisk in the butter, then carefully whisk in the cream. Return the caramel to the heat and gently simmer for 1 minute. Stir in the flakey salt and set aside to cool.

For the waffles, whisk together the egg, milk and melted butter in a jug until combined. Tip the dry mix into a mixing bowl along with the cinnamon and slowly whisk in the wet ingredients to form a smooth batter. Do not overmix! It’s okay if there are still a few lumps in the mixture.

Set the batter aside to rest for 10 minutes while you set up and preheat your waffle maker.

Once hot, lightly grease your waffle maker with non-stick spray and dollop in 1/4 cup measures of batter (or according to the manufacturer’s instructions). Cook until golden and crisp and keep warm in the oven until ready to serve.

Serve the waffles topped with plenty of salted caramel sauce (see Tips), dollops of whipped cream and sliced bananas. Grate over some chocolate shavings to finish.

Tips: To prevent the bananas from going brown before serving, squeeze some lemon juice into a bowl and stir in a drizzle of honey to taste. Tip in the sliced bananas and gently toss until coated. The lemon juice prevents browning, and the honey takes the edge off the sourness from the lemon.

The caramel sauce will thicken significantly as it cools. Simply heat in the microwave to your desired consistency before serving.

For sweeter waffles, feel free to add 1-3 tbsp sugar to the batter with the dry mix.