3 eggs, separated
1 ¾ cups buttermilk (I used 1% milk and added 4 tbsp vinegar)
To make the filling, chop the bananas into small cubes. Melt the butter over medium heat and add the bananas. Once bananas have begun to soften, add the brown sugar and stir to coat in the melted sugar. Remove from heat and set aside.
Drop ½ tsp. of butter into each well of an ebelskiver pan set over medium heat. Once the butter begins to bubble, spoon a tbsp. of batter into each well. Then top the batter with a tsp. of the banana mixture.