recipes
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Makes 8 waffles
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Makes 8 waffles
Classic waffle for a weekend brunch. Be sure to use very ripe bananas for the best flavor.
Nutritional information per waffle:Calories 451 (52% from fat)
carb. 45g
pro. 9g
fat 27g
sat. fat 3g
chol. 72mg
sod. 275mg
calc. 194mg
fiber 3g
carb. 45g
pro. 9g
fat 27g
sat. fat 3g
chol. 72mg
sod. 275mg
calc. 194mg
fiber 3g
Ingredients
- 2½cups unbleached, all-purpose flour
- 3tablespoons yellow cornmeal
- 2tablespoons packed light brown sugar
- ½teaspoon baking soda
- ¾teaspoon kosher salt
- ¼teaspoon ground cinnamon
- 2cups buttermilk
- 3large eggs
- 1teaspoon pure vanilla extract
- 1cup mashed banana (about 2 to 3medium, RIPE bananas)
- ¾cup vegetable oil
- ½cup chopped, toasted walnuts
Preparation
- 1. Combine dry ingredients in a large mixing
- bowl; whisk until well blended. In either a
- large measuring cup or separate mixing bowl,
- combine the buttermilk, eggs, vanilla extract,
- mashed banana, and oil; whisk to combine
- (be sure the banana is well blended. If there
- are any lumps, they can be smoothed out by
- using a stick or countertop blender, or a food
- processor). Add the liquid ingredients to the
- dry and whisk until some lumps remain.
- Fold in the walnuts.
- 2. Preheat the waffle maker to desired setting.
- 3. Pour a scant cup of batter onto the center of
- the bottom waffle plate. Close the waffle maker
- and turn clockwise to flip. Open the second
- waffle plate and add another scant cup of
- batter onto the center of that plate, close and
- turn clockwise to flip. When the waffles are
- ready, carefully open the waffle maker and
- remove baked waffle. Then turn and open
- the second waffle plate to remove the second
- waffle. Repeat with remaining batter.
- 4. For best results, serve immediately.
