Banana Nut Waffle Cookies Recipes

BANANA-NUT BUTTERMILK WAFFLES

Steps:

• Heat waffle iron. In a large bowl, sift together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
• In a medium bowl, whisk together egg yolks, buttermilk, butter, and vanilla. Pour into dry ingredients; stir until just combined.
• In an empty bowl, coarsely mash bananas and lemon juice; stir into batter along with the walnuts. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
• Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve.

BANANA-NUT WAFFLE CAKE

Steps:

• Grease and preheat waffle iron. Whisk together first 5 ingredients. In a separate bowl, whisk together eggs, milk, oil and vanilla until blended. Add to dry ingredients; stir just until moistened. Bake 6 waffles according to manufacturer's directions until golden brown., For butterscotch syrup, combine sugar, water and corn syrup in a small heavy saucepan; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute. Uncover pan; continue to boil and gently swirl pan until syrup turns a medium amber color, 3-4 minutes. Immediately remove from heat, and gradually stir in remaining syrup ingredients. Cool., For toppings, combine walnuts and pecans. To assemble cake, place 1 waffle on a serving plate. Spoon some butterscotch syrup over it; layer with some of each of the following: banana slices, nut mixture and whipped cream. Repeat layers 4 times. Top with remaining waffle and remaining syrup; sprinkle with remaining nut mixture.

BANANA WAFFLES

Steps:

• Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth.
• Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.

BANANA BUTTERMILK WAFFLES

Steps:

• Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Whisk the eggs in a medium bowl until frothy; add the buttermilk, mashed banana, 4 tablespoons of the butter and vanilla and stir to combine. Stir the wet mixture into the dry until just combined, taking care not to over mix. Cover with plastic wrap and let the mixture rest for 10 minutes.
• Preheat a waffle iron to medium-high. Preheat the oven to 200°F. Brush the inside of the iron evenly with some of the remaining butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cook until the waffles are crisp and golden, 5 to 7 minutes. Repeat with the remaining butter and batter, keeping the cooked waffles warm in the oven until ready to serve.
• Whisk the cream and confectioner's sugar in a medium bowl until soft peaks form. Slice the remaining banana if using. Serve the waffles topped with the whipped cream, banana slices and walnuts and drizzled with maple syrup.

BANANA-NUT WAFFLES

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.

SOURDOUGH BANANA NUT WAFFLES

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.

BANANA NUT WAFFLE COOKIES

Steps:

• 1. Melt butter in a medium mixing bowl. Set aside.
• 2. Pre heat waffle iron.
• 3. In another bowl sift together flour, baking powder, and salt.
• 4. Add eggs, vanilla, and bananas to melted butter. Mix well. Add brown sugar and mix.
• 5. Add in flour mixture and nuts, stirring to combine well. Mixture should be about the consistency of cookie dough. Add a tablespoon or two more flour, if necessary.
• 6. Drop tablespoons of dough onto hot waffle iron, one tablespoon on each square. Bake until it stops steaming, about 2 minutes.
• 7. Cool and dust with powdered sugar. A cream cheese icing would also be yummy.

BANANA NUT COOKIES

Steps:

• Preheat the oven to 350°F Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
• In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
• Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
• Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
• Makes about 30 cookies.