Wednesday, September 18, 2013

Banana Waffles served at the Parish House Inn bed and breakfast

Banana Waffles with pecans on a pink plate
This is a recipe that is dairy free (just 2 tablespoons of butter)and a delicious way to use up those very ripe bananas. Top them with pecans, additional sliced bananas  or other fresh berries, add bacon or sausage and you have breakfast!  Enjoy.
Chris mason, innkeeper


1 cup all purpose flour
1 cups yellow cornmeal
3 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
3 ripe bananas
1 cup water
3 large eggs
2 tablespoons butter (or margarine) melted and cooled
pecans (whole or chopped)
vegetable oil or pan spray
waffle iron

In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
Quarter bananas and in a blender puree with the water. Add the eggs and melted butter and blend briefly.  Add to the dry ingredients and whisk until blended.  Let rest for 5 minutes.
Heat a waffle iron until hot and  brush lightly with vegetable or  pan spray.
Pour batter onto the iron and cook according to the manufacturers directions. Remove from the waffle iron  and top them with pecans to serve. You can keep them warm in a 200o oven on a baking sheet, uncovered.