
How To Make Banana Waffles with Pecans
May it be for breakfast or snacks, relish in the light and a crisp banana-nut combo of banana waffles served with toasted pecans and maple syrup.
Serves:
Ingredients
- ½cuppecans
- 1½cupsall purpose flour
- ½cupyellow cornmeal
- 1tbspbaking powder
- ¼tspsalt
- 1¼cupsmilk
- 6ozunsalted butter
- 3large eggs
- 2large ripe bananas
- ¼cupsugar
- maple syrup
Instructions
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Preheat the oven to 350 degrees F. Spread the pecans on a pie plate and bake for 10 minutes, or until golden.
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Let cool, then coarsely chop. Lower the oven temperature to 225 degrees F.
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Preheat waffle iron. In a large bowl, whisk the flour with the cornmeal, baking powder, and salt.
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In a small bowl, combine the milk, melted butter, and egg yolks.
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Stir the liquid into the dry ingredients just until moistened. Fold the bananas into the batter.
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In a clean bowl, beat the egg whites at medium speed until frothy. Increase the speed to high and beat until firm peaks form.
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Add the sugar and beat until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
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Oil or butter the waffle iron. Pour 1¼ cups of batter into the iron and bake until the waffle is golden, about 6 minutes, depending on the iron.
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Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3.
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Separate the waffles and serve with the toasted pecans and maple syrup
Nutrition
- Calories:Â 211.11kcal
- Fat:Â 12.62g
- Saturated Fat:Â 6.35g
- Trans Fat:Â 0.35g
- Monounsaturated Fat:Â 4.03g
- Polyunsaturated Fat:Â 1.31g
- Carbohydrates:Â 21.47g
- Fiber:Â 1.25g
- Sugar:Â 6.44g
- Protein:Â 3.90g
- Cholesterol:Â 59.64mg
- Sodium:Â 127.87mg
- Calcium:Â 97.83mg
- Potassium:Â 133.81mg
- Iron:Â 1.15mg
- Vitamin A: 97.63µg
- Vitamin C:Â 1.51mg
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