This recipe combines gingerbread and banana bread, and the rich vanilla glaze is the ideal finishing touch. During the winter or the holidays, this dish is a terrific way to use up any extra bananas you may have.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 18 |
| Yield: | 18 waffles |
Ingredients
- 2 cups gluten-free all-purpose baking flour
- 2 tablespoons white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons molasses
- 1 ½ cups warm water
- ¼ cup coconut oil, melted
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- ½ cup dairy-free dark chocolate chips (Optional)
Instructions
- Combine flour, sugar, baking soda, and soda in a large mixing bowl. Pour in molasses and stir until partially incorporated.
- Combine water, coconut oil, vinegar, and vanilla extract in a medium mixing bowl.
- Preheat waffle iron on medium according to manufacturers’ instructions. Grease both sides of the waffle iron.
- Pour water mixture over flour mixture and stir thoroughly. Add chocolate chips. Ladle 1/4 cup batter into the waffle iron. Close and cook until browned on the outside, 2 to 3 minutes per waffle. Take out each waffle with a fork and place on a serving platter.