Banana bread waffles
Because there’s no such thing as too much banana bread in this world, we came up with a wholemeal flour toasts up all golden, then gets topped by chopped pecans and—yes—more ripe bananas. If you like, make extra to stash in your freezer.
Plain wholemeal flour
1 cup(s), (150g)
2 small, divided
1 large, lightly beaten
½ cup(s), (125ml)
¼ cup(s), chopped, toasted (30g)
4 x 3 second spray(s)
- Preheat a standard-sized waffle maker and lightly spray with oil. Combine flour, baking powder, cinnamon and ¼ teaspoon salt in a medium bowl.
- Mash 1½ bananas in a separate medium bowl until smooth. Whisk in the egg, buttermilk and oil. Add banana mixture to flour mixture and stir to combine.
- Carefully pour about ⅓ cup of the batter onto bottom surface of waffle maker. Pull down cover to enclose waffle. Cook for 3-4 minutes, until lightly golden. Carefully transfer waffle to a plate using a rubber spatula and cover with a clean tea towel to keep warm. Repeat with remaining batter to make 4 waffles in total, lightly spraying cooking surfaces with oil in between.
- Cut remaining bananas into thin slices. Top waffles with banana slices and pecans to serve.