I bought a new waffle iron recently and was dying to try it.
Who has time to make waffles for breakfast through the week? Not I, so I waited until the weekend and whipped up a delicious concoction of maple, banana and pecan waffles. And the bonus with this recipe is I used no fat! The only fat was from the milk I used and that was a nominal amount really!
Back to waffles and I have always loved them. A breakfast treat I remember trying first when I visited America in the 1970’s. I remember seeing a commercial for them on TV and my Aunt went to the supermarket and bought them for me. I smothered them in maple syrup and that is where my love of waffles began.
They aren’t a huge thing here in the UK are they? Savoury potato waffles are more commonplace here. But I do see new places popping up now and again selling sweet varieties, dusted with icing sugar as a snack. Me, I love them for breakfast as I said.
My new waffle iron makes oblong shaped waffles, whereas my last one made a flowery circle which could be cut into heart shapes – cute – but I wanted waffles with corners!
I whipped up the ingredients using a very ripe banana, which sort of mushed on it’s own. My wee tip for this is to freeze the banana and then take it out the night before, leaving it in a bowl, in it’s skin. In the morning the banana skin will be black, but open it up and you find sweet, mushed banana ready to bake with. (This also a good tip for making banana bread.)
I also used a good quality maple syrup and chopped pecans. You could substitute golden syrup if you like and any type of nut you fancy, but I loved the flavor combination of banana, maple and pecan.
This was so easy and the only drawback was making them, it took so long with my weenie new iron. But then I tried toasting the ones that had cooled whilst I made the rest – and you know what? The toasted ones were even better!! They had a lovely crispy outside and were still fluffy and light in the middle. I actually preferred them like this. In future I will be making my waffles way in advance, ready to toast!
The only topping these beauties called for really was a schmear of butter on top, which melted into the holes of the waffles – gorgeous!! (But I did have some more syrup just for good measure!!) Here’s how I made them…
Banana Maple Nut Waffles
Breakfast waffles made with banana, maple and pecans Cuisine: waffles Category: breakfast Yields: 10 waffles approx.
Prep Time: 10 Mins Cook Time: 5 Mins Total Time: 15 Mins
Ingredients
- 2 large eggs
- 1 tablespoon granulated sugar
- Pinch of salt
- 200 grams plain flour
- 4 teaspoon baking powder
- 250 ml milk (I used almond)
- 1 large frozen banana, defrosted and skinned
- 4 tablespoons maple syrup
- 40 grams chopped pecans
- Preheat your waffle iron.
- In a bowl whisk together the eggs and sugar until pale and frothy. Add the salt, flour and baking powder and mix through. Don’t worry if there are lumps – this is okay.
- Add the milk and stir this through then add the banana, syrup and lastly nuts until just combined.
- Spoon waffle batter into your iron (amount will depend on the size of your iron) and cook for about 5 minutes until the waffles are golden brown.
- Transfer to a cooling rack and enjoy straight away. If you let them cool, pop them into the toaster to warm them up and get crispy on the outside (my favorite way).
- Enjoy them with some butter!
I am entering the recipe into this month's Alphabakes - the letter is B (for banana in this case!). Waffles are kinda baked, so I hope this is allowed! Hosts are, this month, Caroline at Caroline Makes... and Ros The More Than Occasional Baker.
