Banana Hazelnut Waffles Recipes
HANGOVER BERRY, BANANA, CHOCOLATE-HAZELNUT WAFFLE SANDWICH
Waffles don't have to just be covered in syrup or whipped cream; they also make a great bun for a sandwich. To take it over the top, add a schmear of almond or peanut butter.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Mix the sugar and cinnamon in a small bowl; set aside. Mix the chocolate-hazelnut spread and cream cheese in another small bowl until smooth; set aside.
- Toast the waffles until browned and crisp in a toaster or toaster oven. Drizzle the melted butter over both sides of each waffle, and dust both sides with the cinnamon sugar. Spread both halves evenly with the chocolate-cream cheese mixture. Arrange the strawberries and bananas on 1 of the waffles, then top with the remaining waffle.
BANANA WAFFLES
Who needs sugar when you have ripe bananas to sweeten these moist and fluffy gluten-free waffles?
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the eggs, bananas, coconut oil and vanilla in a medium bowl until completely combined. Vigorously whisk in the coconut flour, baking powder, cinnamon and salt until no lumps of dry flour remain.
- Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with raspberries, a drizzle of honey and chopped pecans.
Nutrition Facts : Calories 330, Fat 19 grams, SaturatedFat 14 grams, Cholesterol 280 milligrams, Sodium 380 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 12 grams, Sugar 12 grams
BANANA WAFFLES
The most delicious waffles! Usually served as a snack or dessert. Also try them with Korean red bean paste instead of the banana, it's even better! I remember eating these while visiting Korea, and recreated the taste at home.
Provided by Jennifer Park
Categories Breakfast and Brunch Waffle Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 47.3 g, Cholesterol 49.5 mg, Fat 2.5 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 1 g, Sodium 606.2 mg, Sugar 10.5 g
BANANA-NUT WAFFLES (GLUTEN-FREE AND VEGAN)
Everybody loves these (not just people on special diets)! For a special treat, substitute blueberries or vegan chocolate chips for the nuts.
Provided by Prose
Categories Breakfast
Time 10m
Yield 6 waffles, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat waffle iron.
- Beat bananas, milk substitute, oil, and sweetener with a wire whisk or electric mixer.
- Stir in flour, baking powder and salt until just mixed. Batter may be lumpy.
- Fold in nuts or berries or chocolate chips.
- Spray waffle iron with non-stick cooking spray. Pour about 2/3 cup of batter onto the center of the iron. Close lid.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle and serve with non-hydrogenated margarine (I like Earth Balance Natural Buttery Spread) and real maple syrup or honey. Other serving suggestions: spread with peanut butter or top with fresh berries and vegan whipped cream or vegan ice cream.
- If you have extra batter, either store it in an airtight container in the fridge for a day or two OR go ahead and cook up some more waffles and freeze them in Ziploc bags. Then toast for a weekday morning treat!
Nutrition Facts : Calories 299.7, Fat 25.5, SaturatedFat 3, Sodium 414.4, Carbohydrate 15.7, Fiber 2.3, Sugar 9, Protein 5
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