Banana Nut Waffles By Susan Food

BANANA WAFFLES (EASY RECIPE)

Banana Waffles (Easy Recipe) image

With their crispy edges and fluffy middle, these banana waffles are sure to coax the family out of bed. They smell amazing and are naturally, deliciously sweet.

Provided by insanelygood

Time 40m

Number Of Ingredients 7

Ingredients

1 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 pinch ground nutmeg
1 cup 1% milk
1 egg
2 ripe bananas, mashed

Steps:

Preheat the waffle iron.
In a large mixing bowl, sift together the flour, baking powder, salt, and nutmeg. Add the milk, eggs, and mashed bananas and whisk until well-combined.
Grease the preheated waffle iron with non-stick spray. Pour 4 tablespoons of waffle batter onto the waffle iron. Cook until golden brown, about 3-4 minutes. Place on a wire rack to cool. Repeat until all waffle batter is used up. Serve with your favorite waffle toppings and enjoy!

Nutrition Facts : Calories 241 cal

BANANA-NUT WAFFLES (GLUTEN-FREE AND VEGAN)

Banana-Nut Waffles (Gluten-Free and Vegan) image

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

Ingredients

1 large banana, mashed
1 3/4 cups soymilk or 1 3/4 cups rice milk
1/2 cup vegetable oil
1 tablespoon honey or 1 tablespoon agave nectar
2 cups gluten-free flour (I use Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup walnuts or 1/2 cup pecans

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

SOURDOUGH BANANA NUT WAFFLES

Sourdough Banana Nut Waffles image

Here is another great use for your sourdough starter. These waffles have a hint of spice and bake up crisp and golden. They freeze well and can be popped into the toaster oven for a quick breakfast treat.

Provided by PaulaG

Categories Breakfast

Time 35m

Yield 10 waffles

Number Of Ingredients 14

Ingredients

1 cup sourdough starter
2 cups all-purpose flour or 2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs, seperated
1 ripe banana, mashed
1/2 teaspoon banana extract
3 tablespoons butter, melted
1 1/2 cups milk
1/2 cup pecans, chopped

Steps:

The night before, feed the starter as you usually would. The next morning measure out 1 cup of starter and return remainder to crock.
Preheat your waffle iron.
In a large bowl, stir the baking powder, soda, flour, sugar and spices.
In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter.
Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts.
Beat the egg whites until light and fluffy, fold into batter.
Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown.
Makes about 10 waffles that measure 3 1/2 inches x 4 inches.

Nutrition Facts : Calories 219.1, Fat 10, SaturatedFat 3.7, Cholesterol 51.5, Sodium 198.9, Carbohydrate 27.2, Fiber 1.6, Sugar 4.3, Protein 5.7

BANANA BUTTERMILK WAFFLES

Banana Buttermilk Waffles image

Provided by Food Network Kitchen

Time 30m

Yield 4-6 Servings

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon fine salt
2 large eggs
1¾ cups buttermilk, at room temperature
1 very ripe banana, mashed, plus 1 banana, for serving (optional)
4 tablespoons unsalted butter, melted and cooled, plus more for the waffle iron
1 teaspoon pure vanilla extract
½ cup heavy cream, very cold
2 tablespoons confectioners' sugar
½ cup toasted walnuts, broken into small pieces
Maple syrup, for serving

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.