Tuesday, 17 October 2017

Banana Bread and Pecan Waffles

As I was about to put the two very ripe bananas into the freezer for use at a later date, the thought of using them to make waffles instead of banana bread occurred to me. So that is what I did!

The batter was thicker than usual thanks to the addition of the bananas, but this resulted in a slightly cakier waffle, hence the name banana bread waffles. I added pecans for crunch, and spiced the batter with cinnamon and nutmeg. I usually sprinkle the pecans onto each waffle when I put the batter into the waffle maker, as some of us (the dog) can't have nuts.

This was a great breakfast, and was well appreciated by all, the dog included! I made 5 waffles from this recipe.

Start by plugging the waffle maker in so that it is nice and hot when the batter is ready. Lightly grease it if needed.

Measure the dry ingredients:

2 cups flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
Pinch of nutmeg

Using a hand blender, puree:

2 ripe bananas

Add enough milk to the bananas to give you a total liquid amount of 2 cups. Whisk in:

2 egg yolks (reserve the whites)
1/3 cup vegetable oil
1 teaspoon vanilla

Whisk the wet ingredients into the dry ingredients.

Whisk the 2 reserved egg whites to firm peaks.

Gently fold the egg whites into the batter.

Place the batter into your waffle iron, and sprinkle with chopped pecans.

Close the waffle maker and allow it to cook until golden and crisp on the outside.

Serve the waffles hot, with butter and maple syrup. Extra sliced bananas, or other fresh fruit, can also be served with the waffles.

  • If you would prefer chunks of bananas in your waffles, then don't puree them, and use 2 cups of milk for your liquid. Fold the chunks, or slices, of banana into the batter before cooking.
  • The pecans, or any other nut you choose to use, can also be folded into the batter. As I mentioned, I add them to the batter once it is in the waffle maker, so that people can choose whether or not they want nuts.
  • Any fruit can be used instead of bananas...pureed pumpkin, butternut squash, sweet potatoes, peaches, pears, applesauce to name a few options.
  • Try adding pumpkin pie spice, fresh or ground ginger, aniseed, lemon or orange zest for a different flavour.
  • Whip soft butter with maple syrup or honey to serve with the hot waffles.
  • Serve them as dessert by adding fresh fruit and ice cream.
  • Extra waffles can be frozen, and heated up by popping them into the toaster or back into the hot waffle maker.

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