Banana Buttermilk Belgian Waffles
- 1 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 2 cups milk, buttermilk
- 1/2 cup coconut oil, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 2 very ripe bananas, mashed
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the center of the flour mixture and set the bowl aside.
In a medium bowl, beat the eggs slightly, then add in the buttermilk, oil, vanilla and bananas. Mix well. Add the wet ingredients all at once to the flour mixture and stir until moistened (the batter should be slightly lumpy).
Pour a heaping 1/2 cup of batter on each grid of a preheated, lightly greased Belgian waffle baker. (Alternately you can use a regular waffle baker.) Close the lid and bake the waffles, making sure not to open until done. When the waffles are done, use a fork to gently lift the waffles off the grid and place them on a plate. Keep them warm in a preheated 200º F oven and repeat with the remaining batter. Serve warm with butter and maple syrup.
These waffles can be made ahead of time and kept frozen for busy mornings. Cook as directed above and allow the waffles to cool completely. Lay them out on a baking sheet in a single layer and pop in the freezer for about 20 minutes. Remove the sheet from the freezer and place the waffles in a freezer safe Ziploc bag. When ready to eat them, put two in the toaster and set at a medium heat, around level 3, and cook for two cycles.
This sounded so good. I worried about the liquid/dry ratio, I was right…squishy. Tried to pancake the batter..squishy. Tasted great, but squishy.