banana waffles

Yesterday it was red velvet waffles, today we have banana waffles. The red velvet just about hopped out of the waffle iron themselves, the banana waffles stick a little bit because of the fresh banana in the batter, so be patient while getting them out of the iron. Just pry them a bit with a fork and they will come out in one piece. And if you waffle iron doesn’t have a light to indicate that the waffle is cooked through and ready to remove, just wait until the steam stops, that is another way (the old fashioned way) to let you know it is ready.

Banana Waffles

1 cup flour
1/4 cup turbinado sugar (Sugar in the Raw)
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, separated
1 1/4 cups milk
1 cup mashed banana (about 1 1/2 bananas)
1/3 cup melted butter, cooled

Topping
Banana slices
Chopped toasted walnuts or pecans
Warm maple syrup

Whisk the dry ingredients together in a small bowl and set aside.

Combine egg yolk, milk, bananas, and melted butter in a mixing bowl.  Gently stir in the dry ingredients, do not overmix.

Using an electric hand mixer in a small bowl, beat the egg white until stiff  but not dry.  Use a rubber spatula to gently fold egg white into the batter until just combined.

Pour a heaping 1/3 cup of the batter evenly onto the waffle iron, close and cook until steam no longer is rising from the iron or the indicator light goes off and the waffle is cooked through.

Transfer to a baking sheet and place in a low oven to keep warm until all waffles are cooked.

Serve waffles topped with banana slices, nuts, and warm maple syrup.

Makes about eight 6-inch diameter waffles