Banana Nut Waffles Recipes

BANANA-NUT WAFFLES (GLUTEN-FREE AND VEGAN)

Banana-Nut Waffles (Gluten-Free and Vegan) image

Everybody loves these (not just people on special diets)! For a special treat, substitute blueberries or vegan chocolate chips for the nuts.

Provided by Prose

Categories Breakfast

Time 10m

Yield 6 waffles, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large banana, mashed
1 3/4 cups soymilk or 1 3/4 cups rice milk
1/2 cup vegetable oil
1 tablespoon honey or 1 tablespoon agave nectar
2 cups gluten-free flour (I use Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup walnuts or 1/2 cup pecans

Steps:

Heat waffle iron.
Beat bananas, milk substitute, oil, and sweetener with a wire whisk or electric mixer.
Stir in flour, baking powder and salt until just mixed. Batter may be lumpy.
Fold in nuts or berries or chocolate chips.
Spray waffle iron with non-stick cooking spray. Pour about 2/3 cup of batter onto the center of the iron. Close lid.
Bake about 5 minutes or until steaming stops. Carefully remove waffle and serve with non-hydrogenated margarine (I like Earth Balance Natural Buttery Spread) and real maple syrup or honey. Other serving suggestions: spread with peanut butter or top with fresh berries and vegan whipped cream or vegan ice cream.
If you have extra batter, either store it in an airtight container in the fridge for a day or two OR go ahead and cook up some more waffles and freeze them in Ziploc bags. Then toast for a weekday morning treat!

Nutrition Facts : Calories 299.7, Fat 25.5, SaturatedFat 3, Sodium 414.4, Carbohydrate 15.7, Fiber 2.3, Sugar 9, Protein 5

BANANA-NUT WAFFLES

Banana-Nut Waffles image

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

Ingredients

2 cups Original Bisquick™ mix
1 cup mashed very ripe banana (2 medium)
1 cup milk
1/4 cup finely chopped walnuts or pecans
2 tablespoons vegetable oil
1 egg

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

BANANA-NUT BUTTERMILK WAFFLES

Banana-Nut Buttermilk Waffles image

Waffles are easy and versatile enough to enjoy every day; this variation on the traditional buttermilk recipe includes ripe bananas, walnuts, and nutmeg.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs, separated
2 cups nonfat buttermilk
8 tablespoons (1 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
3 very ripe bananas (about 1 1/4 pounds)
1 tablespoon freshly squeezed lemon juice
2/3 cup coarsely chopped walnuts

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.

SOURDOUGH BANANA NUT WAFFLES

Sourdough Banana Nut Waffles image

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

Ingredients

1 cup sourdough starter
2 cups all-purpose flour or 2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs, seperated
1 ripe banana, mashed
1/2 teaspoon banana extract
3 tablespoons butter, melted
1 1/2 cups milk
1/2 cup pecans, chopped

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

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