| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4-6 Servings |
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- 2 large eggs
- 1¾ cups buttermilk, at room temperature
- 1 very ripe banana, mashed, plus 1 banana, for serving (optional)
- 4 tablespoons unsalted butter, melted and cooled, plus more for the waffle iron
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream, very cold
- 2 tablespoons confectioners’ sugar
- ½ cup toasted walnuts, broken into small pieces
- Maple syrup, for serving
Instructions
- Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Whisk the eggs in a medium bowl until frothy; add the buttermilk, mashed banana, 4 tablespoons of the butter and vanilla and stir to combine. Stir the wet mixture into the dry until just combined, taking care not to over mix. Cover with plastic wrap and let the mixture rest for 10 minutes.
- Preheat a waffle iron to medium-high. Preheat the oven to 200°F. Brush the inside of the iron evenly with some of the remaining butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cook until the waffles are crisp and golden, 5 to 7 minutes. Repeat with the remaining butter and batter, keeping the cooked waffles warm in the oven until ready to serve.
- Whisk the cream and confectioner’s sugar in a medium bowl until soft peaks form. Slice the remaining banana if using. Serve the waffles topped with the whipped cream, banana slices and walnuts and drizzled with maple syrup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 513 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 26 g |
| Protein | 11 g |
| Cholesterol | 112 mg |
| Sodium | 389 mg |
Reviews
If I could rate it higher than 5 stars I would. My husband has traveled over the US and eaten in some fine places with his past jobs. He said it was as fine as he’d ever had. Definitely serve with the nuts and whipped cream.
These are great! I used white whole wheat flour instead of all purpose, came out perfect – didn’t have to alter a thing!
Perfect waffles. For me several changes to the original recipe- one cup of all purpose flour and one cup of while wheat flour; added semi sweet chocolate chips and used vegetable oil instead of butter. Turned out great.
This recipe has the perfect blend of simplicity and flavor. It is my go-to waffle recipe!
Delicious!!!!
Excellent recipe! The banana taste was evident and not overpowering. I added a shake of ground cinnamon which added to the flavor. Family approved, will make again!
I LOVE THIS RECIPE!!!
IT IS A LIGHT, AIRY, BANANALICIOUS WAFFLE!
I LIKE THE SMALL AMOUNT OF SUGAR ADDED AND I HAVE MADE IT SO MANY TIMES AND IT ALWAYS TURNS OUT FANTASTIC.
THIS IS THE ONLY RECIPE I WILL USE FOR WAFFLES.
IT IS A LIGHT, AIRY, BANANALICIOUS WAFFLE!
I LIKE THE SMALL AMOUNT OF SUGAR ADDED AND I HAVE MADE IT SO MANY TIMES AND IT ALWAYS TURNS OUT FANTASTIC.
THIS IS THE ONLY RECIPE I WILL USE FOR WAFFLES.
This waffle recipe is good but I felt it needed something. I made it again with pecan pieces and it really tasted delicious. I used two small bananas and the taste of banana was very mild with or without pecans.
Awesome! Did follow another reviewers recommendation and added the corn starch as well as separated the yolks from whites, whipped the whites and folded it in. But WOW! Crisp on the outside and so soft inside- just perfect
SSS
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Delicious waffles. Easy and cooked up just right. I did halve the recipe for just the 2 of us.