Vanilla banana compote:
In a bowl, mix the sliced bananas with the brown sugar and vanilla seeds.
In a saucepan, melt the butter and add the banana mixture. Let it cook for 5 to 7 minutes, uncovered, until the liquid is syrupy.
Let it cool down.
Vanilla ebelskivers:
Preheat the oven to 200°F (95°C). This is to keep the cooked ebelskivers warm while cooking the rest.
Combine the flour, sugar, baking powder, and salt in a large bowl.
In a small bowl, lightly whisk the egg yolks, then add the milk, melted butter, and vanilla extract.
Mix the wet ingredients with the dry ingredients with a wooden spoon until the mixture is homogeneous.
Beat the egg whites until they form stiff peaks.
Gently fold the egg whites into the batter using a spatula.
The batter is ready to be used.
Cooking:
Heat the ebelskivers pan over medium heat.
Grease the molds with melted butter or cooking spray.
When the pan is hot, put 1 tablespoon (15 ml) of batter into each mold.
Add 1 teaspoon (5 ml) of banana compote to the center of the batter, then cover with another tablespoon (15 ml) of batter.
Cook until the bottom of the ebelskivers is lightly golden and crispy, about 3-5 minutes. Use 2 wooden skewers to flip the ebelskivers and cook until they are lightly golden on the second side, about 3 minutes more.
Rum sauce:
In a saucepan, dissolve the cornstarch in the water.
Add the sugar and bring to a boil for 5 minutes or until large bubbles form.
Add the rum and butter.
Continue cooking for 5 minutes, stirring constantly.
Let it cool down to room temperature before using.
Drizzle the ebelskivers with the sauce to serve.