These waffles taste just like banana bread, laced with cinnamon and finely chopped nuts. And some great deep pockets just begging for Vanilla Buttermilk Syrup (recipe coming soon). These waffles are one of our family’s favorites! Your kitchen will smell divine for the rest of the day.
For Waffle Tips & Strategies, click HERE.
Banana Nut Bread Waffles
———–(adapted from Willow Bird Baking)
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 1/2 cups buttermilk or sour milk**
2 Tbs brown sugar
1 teaspoon vanilla extract
2 eggs, separated
1 1/2 cups mashed bananas (about 3 ripe bananas)
4 Tbs butter, melted
3/4 cup walnuts, chopped
In a large bowl, combine flour, salt, baking soda and cinnamon. In a separate bowl, combine buttermilk, brown sugar, vanilla and egg yolks. Mix well. Stir in bananas and melted butter.
Using an electric mixer, beat egg whites until they form soft peaks. Stir buttermilk mixture into dry ingredients. Gently fold beaten egg whites into batter. Fold in chopped nuts.
Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).
Makes 3-4 large Belgian waffles (12-16 small squares)
**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 1 1/2 cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.
To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).