← Back to Search Results
Banana Waffles with Nutella Recipe-175

Photo by: Joey DeLeo
Comments: 0


cialde di banana con nutella

When I make these waffles, I cook them on a big waffle iron, so that each waffle is about 9 inches in diameter. Your waffle iron may be smaller, but the waffles will be just as addictive! Instead of syrup, I top them with Nutella, a heavenly mixture of chocolate and hazelnuts that was developed in Italy during World War II as a way to “extend” the limited amount of chocolate then available. It caught on in a big way and is enjoyed all over Europe. I am glad to report it is starting to establish a foothold here in the United States—and none too soon! When these banana-flavored waffles are liberally spread with Nutella, they become our version of chocolate chip waffles, in spirit if not literally.

Yield: serves 4


  • 2 cups all-purpose flour
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • Pinch of ground cinnamon
  • Pinch of freshly grated nutmeg
  • 4 large eggs, separated
  • 2 cups whole milk
  • 4 ripe bananas , mashed

  • ¾ cup unsalted butter, melted and cooled
  • 1 cup Nutella


1 In a mixing bowl, whisk the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

2 In another mixing bowl, whisk the egg yolks and milk. Add the flour mixture and stir just until blended. Add the bananas and melted butter and mix well.

3 In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Gently fold the whites into the batter. Mix only until incorporated. Do not overmix or the egg whites will deflate.

4 Spray a waffle iron with nonstick vegetable cooking spray and heat the iron according to the manufacturer’s instructions.

5 Ladle about a quarter of the batter onto the waffle iron and cook until the waffle is lightly browned and lifts easily from the waffle iron. Repeat to make 4 waffles. Serve topped with Nutella.

© 2008 Rick Tramonto

Nutritional Information

Nutrients per serving (% daily value)

1234kcal (62%)
407mg (41%)
10mg (17%)
422mcg RAE (14%)
315mg (105%)
1567mg (65%)
47g (235%)
66g (102%)
8mg (43%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cook-with-jamie Cook with Jamie
by Jamie Oliver
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
lidias-italy Lidia's Italy
by Lidia Bastianich
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
living-raw-food Living Raw Food
by Sarma Melngailis

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?