It's March Madness again so that means that I don't really listen to what Mr. L says for a couple of hours each week. Such as when he comments on things happening during the game as if 1.) I was actually watching the game and 2.) Knew what is happening during the game. I smile or feel disappointed with him though, then go on dreaming about chocolate cookies and waffles to the sound of sneakers squeaking across polished wood floors. Waffles have become my latest obsession. It began slowly—perfect waffles at a hotel while traveling, a weekend with family that included fluffy Belgian waffles with local bacon, a post about a waffle phase from a favorite blogger. Oh, and not to mention the countless sweet and savory waffles I've eaten at restaurants over the last few years. I wanted in on the waffle trend. Unlike me, Mr. L is a good listener even when it involves something he isn't interested in and a waffle maker was under the Christmas tree for me. On New Year's Day I made our first batch from the little instruction book that came with the waffle maker. Since then I've made waffles almost once a week, testing out several recipes. This one is a keeper. Expect more waffle maker ideas to come. For example, have you tried making hashbrowns in a waffle maker? That will absolutely be a merger of Mr. L's interests with mine. This recipe is adapted from this one from Cookie + Kate. I did not include the nuts since we were serving it to Baby L, but I think these would be wonderful with pecans or walnuts.
- 1½ cup white whole wheat flour (or regular whole wheat flour)
- 2 tablespoons sugar (cane sugar or brown sugar)
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
- ¼ teaspoon cinnamon or nutmeg
- ⅓ cup melted coconut oil or canola oil
- ¾ cup milk
- ¾ cup overripe mashed bananas (about 2 small bananas), plus more for topping
- 1 large egg
- ½ teaspoon vanilla extract
- Heat waffle iron on high heat, about one notch down from the highest setting. Preheat oven to 250 degrees Fahrenheit.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt and nutmeg.
- In a microwave-safe bowl, combine the melted coconut oil and milk. Microwave for 30 seconds, or until the mixture is lukewarm. Whisk in mashed banana, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Tiny lumps may remain. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area. Once the iron has stopped steaming and the waffle is deeply golden, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. Place in oven to keep warm. Repeat.
- Top with sliced bananas and serve with pure maple syrup. Save leftovers in the fridge and reheat by toasting on a light setting.