Sunday, November 28, 2010

Banana Pecan Waffles

If you can't tell yet, after cupcakes, breakfast is one of my favorite things to make. We occasionally find a few very ripe bananas sitting on our counter (a very rare occurrence as my husband & I both love bananas). When we do have some dark bananas, I look forward to baking with him. Banana bread used to be my "go to" recipe to utilize them, but I decided I wanted to experiment this time and found this delicious recipe. They are very hearty waffles - I couldn't even finish one entire waffle without being stuffed! They reheat wonderfully in the oven or a wide-slot toaster, making them a great breakfast for the rest of the week!

Banana-Pecan Waffles (Original source Sunset Magazine, January 2005)
Servings 8 – 10

1 1/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

2 large eggs
3/4 cup low-fat milk
3/4 cup mashed ripe banana (approx 2 medium-large bananas)
1/2 cup sour cream
1/4 cup butter, melted
3/4 cup toasted pecans, coarsely chopped (directions follow)

In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix egg yolks, milk, banana, sour cream, and butter until well blended. Stir egg-yolk mixture into flour mixture just until combined. Stir in the toasted pecans (see below for directions).

In another large bowl, beat egg whites with an electric mixer until soft peaks form. Gently fold into batter until no white streaks remain.

Preheat a Belgian waffle iron to high. Brush both sides lightly with melted butter. When iron is ready, pour about 1/2 cup batter per 4-inch square; close iron and cook until waffle is browned, about 6-9 minutes. Remove waffle; keep warm on a baking sheet in a 200 degree oven up to 15 minutes. Repeat waffle cooking process to finish batter.

Serve warm with syrup or powdered sugar and some banana slices.

Toasting Pecans

Preheat oven to 350 degrees. Place pecans on a rimmed baking sheet and toast until golden brown, about 8-10 minutes. Remove immediately from oven and allow to cool before using.


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