We have a treat for you today! How many of you loved the chocolate chip pancakes at IHOP when you were a kid? You know who you are so please don’t pretend that you can’t remember that radiant whipped cream smiley face with those bright cherry eyes. You would look forward to it every time, and since it was a special treat for the weekend, your parents allowed you to order it. And as you enjoyed the fluffy pancakes dotted with melted chocolate, you would tell yourself, “When I’m a grownup, I’m going to have chocolate for breakfast every day!” Well today is a beautiful morning, the sun is shining, the birds are singing, and we are feeling nostalgic. We decided to celebrate this gorgeous Spring day with something sweet. Something that would make our younger selves quite proud: crispy banana waffles drizzled with hot nutella syrup.
In addition to wearing an apron while you whip up this easy-to-follow recipe, you might also consider wearing a cape, because you will certainly be the hero of the weekend once everyone has a taste. Crispy, golden waffles are filled with slices of fresh bananas and sprinkled with turbinado sugar just before cooking so it caramelizes, coating the waffles with a slightly sweet crunch. Using virgin coconut oil instead of butter adds a delicious coconut flavor that complements the bananas, transporting your tastebuds to a tropical paradise. Of course you can top these waffles with whatever you like: a tart fruit puree would be delightful, and maple syrup is a classic favorite, but that has all been done before. Today’s topping is a rich and creamy Nutella syrup that adds a silky-smooth chocolate hazelnut flavor to every bite. This warm sauce drips down the sides of the waffles and settles into the crispy pockets, the perfect companion for the sweet caramelized bananas nestled within.
This is one of the easiest breakfasts to make. You mix the dry ingredients in one bowl, the wet ingredients in another, combine the two, then pour it on a waffle iron, and that’s it. The other wonderful thing is that most of the ingredients—pantry staples like flour, baking powder, milk, and eggs—are probably in your kitchen right now. And if you don’t have a waffle iron, they are not too expensive: the model we own is a Cuisinart that we purchased for under $40 and many well-reviewed ones are even cheaper than that. No matter what kind of maker you use, this simple recipe guarantees perfect waffles every time: crispy and golden brown, laced with caramelized bananas in every bite, and draped with ribbons of warm, chocolatey Nutella syrup. Your inner child thanks you.
Crispy Banana Waffles with Nutella Syrup
makes about 12 6-inch waffles
For the waffles:
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
3 large eggs
1 1/2 cups milk (non-dairy milk is fine)
4 tablespoons coconut oil or unsalted butter, melted
1 1/2 cups (200g) banana slices (about 2 bananas, plus more for garnish)
6 teaspoons turbinado sugar
For the Nutella syrup:
1/2 cup Nutella
2 tablespoons milk (non-dairy milk is fine)
In a large bowl, combine the flour, baking powder, granulated sugar, and salt, and whisk to combine. In a medium bowl, whisk together the eggs and milk until smooth, then whisk in the melted coconut oil. Pour the liquid mixture into the bowl with the dry ingredients, and whisk until the batter is smooth with just a few lumps. Stir in the banana slices.
Preheat your waffle iron, and when hot, pour the batter onto the iron according to the waffle iron directions. Ours uses about 3/4 cup of batter to make two 6-inch waffles, but each iron is different. Sprinkle about 1/2 teaspoon of turbinado sugar over each waffle, then close the lid. Cook until the steam subsides, and the waffles are crisp and golden brown. Repeat with remaining batter.
To make the Nutella syrup, place the Nutella in a small bowl or glass measuring cup, and microwave in short bursts until warm, stirring often. Add the milk, stir until smooth, then microwave again until hot and thin enough to pour. Serve with the waffles, top them with additional banana slices, and enjoy!
— The waffles are best right out of the iron, but if you are not eating them right away, they can be placed in a single layer on a rack and kept warm in a 200°F oven until ready to serve.
— The Nutella syrup can also be made in a saucepan on the stove, if desired.
— Any leftover waffles can be frozen and kept in a ziplock bag or airtight container. They can then be cooked in a toaster, or baked at 350°F in a single layer on a baking sheet for 10 to 15 minutes.
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[…] mornings will never be the same. While sweet breakfasts are always a welcome treat, this week we were craving something savory to start our day. Here, […]
MarianelaJanuary 22, 2019 at 3:16 pm
Hi guys! Is it possible to substitute in almond flour in this recipe? Wondering if that will take away from the texture and overall fluffiness of these waffles.
husbandsthatcookJanuary 22, 2019 at 3:51 pm
Hi Marianela! We haven’t tried making these with almond flour. It might work, but the texture will definitely be different, so we can’t guarantee the results. If you’re looking to make them gluten-free, we have had good luck in other recipes using Thomas Keller’s cup4cup flour blend, as well as the bob’s red mill cup for cup flour. Either way, keep us posted! Happy waffling! 🙂