Banana Waffles With Toasted Pecans Food

BANANA WAFFLES

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.

WHOLE WHEAT BANANA WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Grease the inside of the waffle iron.
• Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Whisk milk, bananas, canola oil, eggs, and vanilla extract together in a separate bowl; stir into flour mixture until batter is moistened with a few lumps.
• Spoon about 1/4 cup batter into preheated waffle iron and cook according to manufacturer's instructions.

BANANA WAFFLES WITH TOASTED PECANS

Steps:

• Preheat oven to 350° and preheat waffle iron.
• Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225°.
• In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2" banana pieces into the batter.
• In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
• Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
• Place waffles on plates and serve with the toasted pecans, banana slices and warmed maple syrup.

PECAN WAFFLES WITH ROASTED PECAN AND BANANA SYRUP

Steps:

• Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
• Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
• Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
• In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.

PECAN WAFFLES WITH CARAMELIZED BANANAS

Steps:

• Preheat oven to 250°F and preheat waffle iron. Whisk together flour, pecans, baking powder, baking soda, and salt. Stir in buttermilk, 6 tablespoons butter, and egg until smooth (batter will be thick). Spoon batter into waffle iron, using half of batter for 4 (4-inch) standard waffles and spreading batter evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner.
• Halve bananas crosswise and then lengthwise. Roll bananas in sugar to coat. Heat remaining 2 tablespoons butter in a large nonstick skillet over moderately high heat until foam subsides, then saut bananas, starting with cut sides down and turning once, until golden brown. Transfer bananas with a spatula to an oiled baking sheet and cool slightly.
• Put 4 waffles on 4 plates and divide bananas among them. Top bananas with remaining waffles.

BANANA BARS WITH TOASTED PECAN FROSTING

Steps:

• Heat oven to 375°F Combine sugar, 3/4 cup butter, brown sugar, sour cream and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla. Continue beating until well mixed. Reduce speed to low; add all remaining bar ingredients. Beat until well mixed.
• Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Melt 1/4 cup butter in 1-quart saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just starts to turn golden (5 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely.
• Combine browned butter, powdered sugar, cream cheese and vanilla in small bowl. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes). Frost cooled bars. Sprinkle with pecans.

PECAN WAFFLES WITH SAUTéED BANANAS AND CINNAMON HONEY

Steps:

• To Make The Waffles
• Preheat a waffle iron according to the manufacturer's directions. Preheat the oven to 200°F.
• In a food processor, pulverize the pecans until finely ground. Add the eggs, butter, honey, vanilla, baking soda, and salt, and blend well.
• Grease the waffle iron using a partially wrapped stick of cold butter. Hold the butter by its wrapped end and rub the other end all over the waffle iron's cooking surface. Add 1/4 cup batter and cook for a few minutes, until golden brown. Set right on the oven rack to crisp up and keep warm while you cook more.
• To Prepare The Bananas
• Melt the butter with the oil in a sauté pan over medium heat. Add the bananas and cook for about 6 minutes, turning once, until golden brown. Set aside.
• Mix the honey and cinnamon until well blended.
• Place the waffles on warmed plates, top with the bananas, honey, and serve.

BANANA WAFFLES WITH PECAN MAPLE SYRUP

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.

BANANA WAFFLES

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.

BANANAS FOSTER BELGIAN WAFFLES

Steps:

• Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
• Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
• Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
• Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
• Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.

PEANUT BUTTER AND BANANA WAFFLES

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.

PECAN WAFFLES WITH ROASTED PECAN AND BANANA SYRUP

Steps:

• Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
• Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not over mix.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix.
• Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil Or use the spray. Pour enough batter into the iron to just barely cover the waffle grid (or follow the manufacturers directions). Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
• In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.