Cook time: 35 mins
Yield: 12 pieces (each about 12cm / 4.5 inch diameter)
Ingredients:
- 2 ripe bananas
- 200 gm cake flour
- 1½ tsp baking powder
- 25 gm sugar
- ⅛ tsp salt
- 1 large egg, whisked
- 220 ml milk
- 3 tsp oil
- ½ tsp vanilla extra
- vanilla ice-cream, homemade or store-bought
- chocolate sauce, for garnish, to taste
- walnuts or pecans, chopped
- Mash a ripe banana with a fork until smooth. Set aside
- Sift the cake flour. Mix in the baking power, sugar and salt. Stir in the whisked egg, milk, oil and vanilla extract. Add in the mashed banana. And stir until just combined. At this stage the batter shouldn’t be too thick and can drip off from the whisk easily. If you find the batter too thick, you may add a little of milk to adjust the consistency. Cover and leave it for about 20 to 25 minutes.
- Preheat a waffle iron to medium-high. Spray oil on the top and bottom of the waffle iron. Pour in about 3 tablespoons of batter in the middle. Close and cook until the waffle is golden brown. Repeat this step with the rest of the batter. Slice another banana. Place banana slices on top of the waffles. Spoon ice-cream on top. Drizzle chocolate sauce. Sprinkle chopped walnuts. Serve immediately.
- After leaving the batter for a while, it might turn thicker. You can stir in a little of milk to loosen the consistency.
- As the sweetness of each banana is very different, the amount of sugar added in the batter can be adjusted accordingly. If your waffles are not going with ice cream, you might need to add more sugar then.
- The waffles can be kept in resealable plastic bags, then stored in fridge for up to 1 week, or in freezer for up to 1 month. Before serving, reheat them in low temperature oven. The taste is equally good.
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