Food & Cooking Recipes Breakfast & Brunch Recipes Banana-Nut Buttermilk Waffles 3.4 (29) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Waffles are easy and versatile enough to enjoy every day; this variation on the traditional buttermilk recipe includes ripe bananas, walnuts, and nutmeg. Ingredients 2 cups all-purpose flour ½ cup packed light-brown sugar 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 3 large eggs, separated 2 cups nonfat buttermilk 8 tablespoons (1 stick) unsalted butter, melted 1 teaspoon pure vanilla extract 3 very ripe bananas (about 1 ¼ pounds) 1 tablespoon freshly squeezed lemon juice ⅔ cup coarsely chopped walnuts Directions Heat waffle iron. In a large bowl, sift together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg. In a medium bowl, whisk together egg yolks, buttermilk, butter, and vanilla. Pour into dry ingredients; stir until just combined. In an empty bowl, coarsely mash bananas and lemon juice; stir into batter along with the walnuts. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve. Rate it Print