Banana Waffles
Abuja, Nigeria · View all recipes
Overview
Waffle batter with mashed ripe banana folded through, cooked in a waffle iron. No country is claimed and none applies, waffles are Belgian and Dutch in origin and thoroughly international now. The most useful thing in the source is its explanation of why waffle batter is not pancake batter, and it is right. The two share flour, eggs and milk, but waffle batter carries considerably more fat and sugar. That matters mechanically rather than as a matter of taste: the extra fat crisps the surface against the hot plates, and the extra sugar caramelises where it touches them. A pancake batter cooked in a waffle iron produces something pale and soft that sticks. This is also why waffles hold syrup in their pockets while pancakes soak it up. Banana brings moisture and sweetness, which pushes the batter slightly towards the soft side. Two bananas to a cup and a half of flour is about the limit before the waffles stop crisping properly. The instruction not to overmix is the one that gets ignored and shouldn't. Lumps in the batter are correct; a smooth batter has had its gluten developed and will bake tough. The source's nutritional discussion has not been carried across.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Whisk the flour, sugar, baking powder, bicarbonate of soda and salt together in a large bowl.
- 2
Mash the ripe bananas in a separate bowl until smooth.
- 3
Combine the mashed bananas, eggs, milk, melted butter and vanilla with the dry ingredients and mix until only just combined. A few lumps are correct, do not chase a smooth batter.
- 4
Bring the waffle iron up to temperature and grease it lightly if it is not non-stick.
- 5
Ladle batter onto the hot iron, using whatever quantity suits your machine.
- 6
Close it and cook until the waffles are golden brown and crisp, usually 3 to 5 minutes.
- 7
Lift them out carefully and repeat with the remaining batter.
- 8
Serve warm with sliced banana, maple syrup, chopped nuts or whipped cream.
Africook’s Notes
Personal notes from Deborah Olayiwola- Do not overmix. Lumps are fine; a smooth batter means developed gluten and tough waffles.
- Let the iron get properly hot before the first waffle goes on. An underheated iron gives pale, soft, sticking waffles.
- Resist opening the iron early. The waffle releases cleanly once the crust has set and tears if you check too soon.
- Two bananas is about the maximum for this quantity of flour. More moisture and the waffles will not crisp.
- Keep finished waffles warm on a rack in a low oven rather than stacked on a plate, where they steam themselves soft.
- They freeze well and reheat properly in a toaster, which makes a double batch worthwhile.
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