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Buttermilk and Banana Waffles

Source: Casual Cuisines of the World - Diner
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 7 waffles; serves 3 or 4
Waffles were first prepared in France and Belgium during the Middle Ages. They were not introduced in America until centuries later, when Thomas Jefferson brought the first waffle iron home from France. Ripe bananas, added to this tangy buttermilk batter, produce moist, sweet results.
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/4 cups buttermilk
1 egg
2 tablespoons unsalted butter, melted
2 ripe bananas, peeled and sliced
Vegetable oil
Maple syrup, warmed
Buttermilk and Banana Waffles Recipe at
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon and salt, mixing well.

In a large measuring cup, combine the buttermilk, egg and melted butter and whisk until blended. Place half of the sliced bananas in a small bowl and mash coarsely; do not worry if the mixture is a little lumpy. Add the mashed banana to the buttermilk mixture, then stir into the flour mixture. Using a fork or whisk, mix until the batter is smooth.

Preheat a waffle iron according to the manufacturer's directions. Using a paper towel or pastry brush, lightly grease the waffle iron with vegetable oil. Following the manufacturer’s directions, ladle batter sufficient for 1 waffle into the iron, spreading it evenly. Close the waffle iron and cook until the waffle iron will open easily (no peeking for the first 2 minutes). Transfer the waffle to a platter and keep warm while you cook the remaining batter.

Serve the waffles garnished with the remaining banana slices and drizzled with the warmed maple syrup.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 7 waffles; serves 3 or 4
Calories: 325
Fat. Total: 9g
Fiber: 3g
Carbohydrates, Total: 53g
Sodium: 459mg
% Cal. from Fat: 25%
Cholesterol: 71mg
Protein: 8g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Janene, DE Reviewed: 01/22/2010
What a mess!
I was very excited to try this recipe with my new waffle iron and the quickly browning bunch of bananas on my counter-what a disappointment!! The batter was very thin and the waffles would not cook all the way through. I thried turning up the waffle iron which succeeded in making them brown and crisp on the outside but still uncooked inside. I think it needed more flour-in looking at recipes from other sites, they all call for at least twice the amount of flour with similar amounts of liquid.
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