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
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.
MAPLE-GLAZED BANANAS WITH WAFFLES
This recipe comes from Williams-Sonoma. It is delicious for brunch or scale the servings down to serve 8 for dessert. My addition to this recipe is using green tipped bananas. They are firmer and will hold their shape when cooked. I also tossed in the pecans and have listed them as optional.
Provided by PaulaG
Categories Sauces
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saute pan over medium heat, melt the butter with the maple syrup; stir in cinnamon, rum if using and vanilla; simmer 1 minute.
- Add the sliced bananas to the pan and cook for 2 to 3 minutes.
- With a slotted spoon, remove the bananas from the syrup mixture and place in a serving dish.
- Sprinkle the pecans over the syrup and allow to warm and glaze.
- Pour the syrup and pecan mixture over the bananas and stir gently.
- Serve immediately over warmed waffles and top with whipped cream.
Nutrition Facts : Calories 637.7, Fat 28.4, SaturatedFat 13.2, Cholesterol 97.5, Sodium 512.8, Carbohydrate 92.6, Fiber 3.3, Sugar 50.5, Protein 7.4
BANANA WAFFLES WITH PECAN MAPLE SYRUP
Categories Blender Breakfast Brunch Vegetarian Kid-Friendly Banana Pecan Cornmeal Maple Syrup Boil Gourmet Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F.
- In a small saucepan bring maple syrup and pecans to a boil and stir in juice. Remove syrup from heat and keep warm, covered.
- In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.
- Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.
- Serve waffles with syrup.
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- Preheat your waffle iron so that it’s nice and ready when your batter is done. I personally prefer my waffles crisp, so I set mine about 3/4 of the way to max.
- In a large bowl, mix together the flour, salt, baking powder and sugar, the add the eggs, beating thoroughly. Add the milk, butter and vanilla, beating at low speed.
- Chop pecans and dice the bananas, adding to the mixture and stirring with a spoon to mix them – you don’t want to beat the batter at this point, as the bananas will get mushy!
- Spoon your batter onto the waffle iron and drizzle a teaspoon of maple syrup directly onto the top of the batter. Cook as directed (my waffle maker has a light that turns on when it’s ready).
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