CHOCOLATE CHIP-BANANA BELGIAN WAFFLES
Gluten-free pancake mix and rice milk are the secret ingredients in this treat from my cookbook, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals. Chocolate and bananas never tasted better! -Silvana Nardone, Brooklyn, New York
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat a Belgian waffle iron to medium-high. In a large bowl, whisk together the pancake mix, salt, cinnamon, egg, oil, milk, mashed banana and vanilla. Add the chocolate chips; stir until just combined., Grease the waffle iron with nonstick cooking spray. Pour a heaping 1/3 cup batter into each waffle iron quarter, spreading the batter out to the edges. Close and cook until the waffle is crisp and the waffle iron stops steaming, about 4 minutes. Repeat with the remaining batter. To serve, top the waffles with banana slices, walnuts and hot fudge.
Nutrition Facts : Calories 335 calories, Fat 11g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 471mg sodium, Carbohydrate 59g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA CHOCOLATE CHIP WAFFLES
Eat for breakfast sprinkled with powdered sugar, or top it with a scoop of ice cream for dessert. Recipe came with my Cuisinart waffle maker. Recipe called for 1 2/3 cups milk, but I ended up adding at least another 1/3 cup.
Provided by SharleneW
Categories Quick Breads
Time 15m
Yield 8 6-1/2-inch waffles, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place dry ingredients in large mixing bowl and stir until mixed well. Add remaining ingredients and combine until well blended and smooth.
- Let batter sit 5 minutes before using.
- Preheat waffle iron.
- Use 1/2 cup batter per waffle and cook until done (approx. 2 minutes).
- Serve immediately.
Nutrition Facts : Calories 321.2, Fat 15.5, SaturatedFat 4, Cholesterol 49, Sodium 323.6, Carbohydrate 40.3, Fiber 1.9, Sugar 13.6, Protein 7.1
BANANA-NUT WAFFLES
The same banana-nut flavor you love in pancakes bakes into golden delicious waffles.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat waffle iron; grease with vegetable oil or shortening.
- Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
SOURDOUGH BANANA NUT WAFFLES
Here is another great use for your sourdough starter. These waffles have a hint of spice and bake up crisp and golden. They freeze well and can be popped into the toaster oven for a quick breakfast treat.
Provided by PaulaG
Categories Breakfast
Time 35m
Yield 10 waffles
Number Of Ingredients 14
Steps:
- The night before, feed the starter as you usually would. The next morning measure out 1 cup of starter and return remainder to crock.
- Preheat your waffle iron.
- In a large bowl, stir the baking powder, soda, flour, sugar and spices.
- In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter.
- Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts.
- Beat the egg whites until light and fluffy, fold into batter.
- Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown.
- Makes about 10 waffles that measure 3 1/2 inches x 4 inches.
Nutrition Facts : Calories 219.1, Fat 10, SaturatedFat 3.7, Cholesterol 51.5, Sodium 198.9, Carbohydrate 27.2, Fiber 1.6, Sugar 4.3, Protein 5.7
CHOCOLATE CHIP BANANA NUT BREAD
A recipe (originally by Ann Tremont) my mother put in a cookbook that I have modified quite a bit. Every time I bring this to work, everyone wants a piece (and there's not enough to go around).
Provided by Sidewinder314
Categories Quick Breads
Time 1h40m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Hand mix flour, baking powder, baking soda, sugar, walnuts, chocolate chips, and vanilla extract in mixing bowl until chocolate chips and walnuts are evenly spread out throughout mixture.
- In another bowl, mash bananas and add to the main mixing bowl.
- Soften the butter (I microwave for 20 seconds) and add to the main mixing bowl.
- Add two whole eggs to main mixing bowl.
- Mix all ingredients together by hand until it has a batter-like consistency.
- Pour into greased loaf pan.
- Let mixture set for at least 20 minutes before baking (Preheat the oven to 325°F).
- Bake at 325°F for 65 minutes (may take longer depending on the oven and altitude).
- When finished baking, it is best to let it set overnight before serving.
- ---.
- An optional recipe: Instead of the chocolate chips, use 1 1/2 tsp of cinnamon to make Cinnamon Banana Nut Bread.
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- To prepare flax egg, combine flaxseed and water in a medium (to large) mixing bowl, stir, and allow to sit for a few minutes to thicken.
- Once thickened, add peeled bananas and baking powder to the flax egg and mash well with a fork until only small chunks remain. Add in oil and whisk to combine. Then add dairy-free milk and stir to combine.
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