BANANA-NUT BUTTERMILK WAFFLES
Waffles are easy and versatile enough to enjoy every day; this variation on the traditional buttermilk recipe includes ripe bananas, walnuts, and nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Heat waffle iron. In a large bowl, sift together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk together egg yolks, buttermilk, butter, and vanilla. Pour into dry ingredients; stir until just combined.
- In an empty bowl, coarsely mash bananas and lemon juice; stir into batter along with the walnuts. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve.
BANANA SPICE WAFFLES
Mashed banana, apple pie spice and vanilla make these waffles reminiscent of warm banana bread.
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, sugar, baking powder, apple pie spice and salt in a large bowl. Whisk together the buttermilk and eggs in a medium bowl until well blended and then whisk in the melted butter, vanilla and mashed banana. Pour the buttermilk mixture into the flour mixture and stir until just combined with a few lumps. Set aside for 10 minutes.
- Preheat the oven to 200 degrees F. Preheat a waffle iron to medium-high. Lightly brush the top and bottom of the waffle iron with butter.
- Fill each waffle indent about three-quarters full. Close the lid gently and cook until the waffle is golden brown and crisp, 5 to 7 minutes. Repeat with additional butter and the remaining batter, keeping the cooked waffles warm in the oven until ready to serve.
- Serve the waffles topped with warmed honey, sliced banana and chopped peanuts.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BELGIAN BUTTERMILK WAFFLES WITH GLAZED BANANAS
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day New Year's Day Banana Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 waffles
Number Of Ingredients 17
Steps:
- Make waffles:
- Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
- Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
- Make topping:
- While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
- Spoon bananas over waffles, then drizzle with warm syrup before serving.
BANANA-NUT WAFFLES
The same banana-nut flavor you love in pancakes bakes into golden delicious waffles.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat waffle iron; grease with vegetable oil or shortening.
- Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
BANANA BUTTERMILK WAFFLES
Make and share this Banana Buttermilk Waffles recipe from Food.com.
Provided by Food Network Kitchen
Categories Breakfast
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the flour, granulated sugar, baking powder and salt in a large bowl.
- Whisk the eggs in a medium bowl until frothy; add the buttermilk, mashed banana, 4 tablespoons of the butter and vanilla and stir to combine. Stir the wet mixture into the dry until just combined, taking care not to over mix.
- Cover with plastic wrap and let the mixture rest for 10 minutes.
- Preheat a waffle iron to medium-high.
- Preheat the oven to 200 degrees F. Brush the inside of the iron evenly with some of the remaining butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on the size of the iron. (Take into consideration that the batter will spread once the lid is closed.).
- Cook until the waffles are crisp and golden, 5 to 7 minutes.
- Repeat with the remaining butter and batter, keeping the cooked waffles warm in the oven until ready to serve.
- Whisk the cream and confectioner's sugar in a medium bowl until soft peaks form.
- Slice the remaining banana if using.
- Serve the waffles topped with the whipped cream, banana slices and walnuts and drizzled with maple syrup.
Nutrition Facts : Calories 662.5, Fat 36, SaturatedFat 16.5, Cholesterol 168.6, Sodium 489.6, Carbohydrate 70, Fiber 2.7, Sugar 19.3, Protein 16.1
BANANA BUTTERMILK WAFFLES
Provided by Food Network Kitchen
Time 30m
Yield 4-6 Servings
Number Of Ingredients 13
Steps:
- Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Whisk the eggs in a medium bowl until frothy; add the buttermilk, mashed banana, 4 tablespoons of the butter and vanilla and stir to combine. Stir the wet mixture into the dry until just combined, taking care not to over mix. Cover with plastic wrap and let the mixture rest for 10 minutes.
- Preheat a waffle iron to medium-high. Preheat the oven to 200°F. Brush the inside of the iron evenly with some of the remaining butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cook until the waffles are crisp and golden, 5 to 7 minutes. Repeat with the remaining butter and batter, keeping the cooked waffles warm in the oven until ready to serve.
- Whisk the cream and confectioner's sugar in a medium bowl until soft peaks form. Slice the remaining banana if using. Serve the waffles topped with the whipped cream, banana slices and walnuts and drizzled with maple syrup.
PEANUT BUTTER AND BANANA WAFFLES
I love bananas and I love to make breakfast, too. These are a refreshing change from your everyday waffles. I like to make big batches so I can freeze the leftovers and reheat them later for a quick breakfast. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 50m
Yield 16 waffles.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk flour, sugar, baking powder and salt. Place peanut butter in another bowl; gradually whisk in oil. Whisk in eggs and milk. Add to dry ingredients; stir just until moistened. Stir in bananas., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through. If desired, serve with maple syrup.
Nutrition Facts : Calories 299 calories, Fat 19g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 266mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
BANANA WALNUT BUTTERMILK WAFFLES
Soft, springy and moist, sweet with banana and with a crunch too. And almost as importantly- they're super easy to make. I developed this one over the weekend and I'd love to hear some feedback on it. If you're one of the millions of Americans who has a wedding-gift waffle iron sitting unused in a cabinet somewhere, you're going to kick yourself when you find out how EASY waffles are to make. I make mine most weekends and store the leftovers in the freezer... they heat in the toaster oven just like Eggo's do, but they're 100 times better than that Eggo garbage.
Provided by lolsuz
Categories Breakfast
Time 9m
Yield 4 8-inch round waffles, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your waffle iron. Always do this first so your iron is good and hot by the time your batter is ready, and you'll have perfect waffles from start to finish.
- Measure all the dry ingredients in a mixing bowl and whisk to blend well.
- In a large liquid measuring cup, measure the water up to the 1 2/3 cup mark, then pour the vegetable oil the rest of the way to the 2 cup mark. Add your eggs and blend well. Add the vanilla extract, mashed banana and walnut bits and stir again.
- Pour the wet ingredients into the bowl of dry ingredients, and stir just enough to blend out the lumps. Don't over-stir.
- Brush your waffle iron plates with a little cooking oil. Pour a cup of batter onto the iron and close the lid. (You may need to use less than a cup, depending on the size of your iron of course.).
- I'm using my mother's 40 year old Sears waffle iron, which makes a 9.5 inch square waffle. I set the temperature to just a bit darker than medium and set a timer to count down two and a half minutes just as I'm pouring the batter on the iron. A cup of batter on my iron yields an 8-inch round, four-way-split waffle. That's just a guideline if you have a large waffle iron; so many shapes and sizes are available and the perfect waffle on your waffle iron will require some tinkering with amounts, settings and timing.
- If you can't find buttermilk powder, replace it with the same amount of flour and use milk instead of water as your main wet ingredient. The results won't be as elastic and springy, but it'll still be great. Of course you can always use real buttermilk, just remember to adjust the flour to make up for the lack of buttermilk powder. I've used leftover eggnog as the main liquid in this recipe and the resulting waffles were to DIE for -- and I despise eggnog!
Nutrition Facts : Calories 655, Fat 36.1, SaturatedFat 4.9, Cholesterol 111.4, Sodium 644, Carbohydrate 68.9, Fiber 3.9, Sugar 14.9, Protein 16.1
BANANA BUTTERMILK MUFFINS
Like my father, I love to spend time in the kitchen inventing new recipes. There are a few pleasures greater than sampling one of these warm muffins on a winter day. -Kimberly Kronenburg, New Lenox, Illinois
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk., Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin., Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
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
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BUTTERMILK-BANANA WAFFLES | BETTER HOMES & GARDENS
From bhg.com
5/5 (5)Total Time 1 hr 30 minsServings 12-16Calories 196 per serving
- In a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture.
- In another medium bowl combine eggs, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Gently fold in banana.
- Add batter to a preheated, lightly greased waffle baker according to the manufacturer's directions (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with the remaining batter. Cool waffles completely.
- Place waffles in a single layer on baking sheets and freeze for 1 to 2 hours or until firm. Transfer to a freezer bag or container; seal and freeze for up to 2 months.
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