When I go grocery shopping, I always buy two bunches of bananas -- one for the kids to snack on and one to just sit and go nearly black with brown-sugary overripeness. That way, we're always ready to make our favorite banana bread on demand (recipe HERE).
A few weeks ago, the family was in a waffle mood, so I grabbed one of my on-the-verge-of-decay bananas and set to work on creating a banana bread inspired waffle. A few Sunday breakfast's worth of tinkering proved a success. Here is my recipe for light, crispy, banana-bready waffles with a delicious pecan syrup to gild the lily. Enjoy!
Banana Bread Waffles
(makes approximately 12 individual Belgians)
- 1 large egg, separated
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 overripe banana
- 3/4 cup cake flour
- pinch of salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- a pinch of ground cinnamon
- 1 Tablespoon brown sugar
- 1/4 cup buttermilk
Step 1: Whip egg white to medium peak and set aside.
Step 2: With an electric mixer, cream together the butter and granulated sugar. Add egg yolk and banana and beat until light and smooth.
Step 3: Place a sifter with the flour, salt, baking soda, baking powder, cinnamon and brown sugar over the banana mixture. Sift directly into the banana mixture. Beat on low speed to incorporate.
Step 4: Add vanilla a buttermilk and beat on medium until just blended.
Step 5: Fold in the whipped egg whites.
Step 6: Preheat waffle maker. Grease with nonstick spray, then portion batter into waffle cavities. Cook until golden brown.
Bourbon Pecan Maple Syrup
- 1 Tablespoon butter
- 1/3 cup maple syrup
- 1/4 cup pecans (chopped or whole)
- 1 fresh banana, sliced
- 1 teaspoon Kentucky bourbon (or more to taste)
In a small saucepan, add butter, syrup, pecans and banana. Bring to a gentle boil, then immediately remove from heat. Add bourbon, stir. Return to heat and cook off alcohol for 1 minute more.