Banana Walnut Waffles Recipes

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.

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.

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.

Steps:

• Preheat your waffle iron. Always do this first so your iron is good and hot by the time your batter is ready, and you'll have perfect waffles from start to finish.
• Measure all the dry ingredients in a mixing bowl and whisk to blend well.
• In a large liquid measuring cup, measure the water up to the 1 2/3 cup mark, then pour the vegetable oil the rest of the way to the 2 cup mark. Add your eggs and blend well. Add the vanilla extract, mashed banana and walnut bits and stir again.
• Pour the wet ingredients into the bowl of dry ingredients, and stir just enough to blend out the lumps. Don't over-stir.
• Brush your waffle iron plates with a little cooking oil. Pour a cup of batter onto the iron and close the lid. (You may need to use less than a cup, depending on the size of your iron of course.).
• I'm using my mother's 40 year old Sears waffle iron, which makes a 9.5 inch square waffle. I set the temperature to just a bit darker than medium and set a timer to count down two and a half minutes just as I'm pouring the batter on the iron. A cup of batter on my iron yields an 8-inch round, four-way-split waffle. That's just a guideline if you have a large waffle iron; so many shapes and sizes are available and the perfect waffle on your waffle iron will require some tinkering with amounts, settings and timing.
• If you can't find buttermilk powder, replace it with the same amount of flour and use milk instead of water as your main wet ingredient. The results won't be as elastic and springy, but it'll still be great. Of course you can always use real buttermilk, just remember to adjust the flour to make up for the lack of buttermilk powder. I've used leftover eggnog as the main liquid in this recipe and the resulting waffles were to DIE for -- and I despise eggnog!