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.
- 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.