Banana Walnut Waffles
I make waffles quite often for breakfast. They are quick, filling and the leftovers can be thrown in the freezer and hubby can put them in the toaster oven or toaster on the days that I am working. So waffles are a win-win breakfast for us and homemade are much better then the egos that you buy in the store. I try to make them different at times so that we don’t get tired of them.
A delicious Belgium Waffle that is crispy on the outside and soft on the inside, made with bananas and California Waffles
- 1 cup white flour
- 1/4 cup corn starch
- 1 tbsp sugar
- 2 tsp baking powder
- 2/3 tsp salt
- 2 eggs separated
- 2 tbsp oil
- 1 cup milk
- 1 very ripe banana (mashed)
- 1/2 cup chopped California Walnuts
- Separate eggs into two bowls.
- In mixing bowl, whip egg whites until light and fluffy. Set aside.
- In separate bowl, add flour, corn starch, sugar, salt, baking powder, oil and milk. Mix well.
- Add banana and walnuts and mix well.
- Fold in egg whites.
- Warm waffle maker according to directions. (I use a flip Belgium Waffle Iron). Add batter per waffle iron instructions and cook to brownness.
- You can substitute whole wheat flour for some of the white flour. Your waffles will be slightly more heavier with the whole wheat flour.
- With my waffle iron, this recipe made 3.5 waffles.
I ate mine with extra sliced bananas and walnuts, strawberries and powdered sugar. I was planning on drizzling maple syrup over all but realized I was out when I went to get it. Hubby had his with blueberry sauce and biscoff.