Banana-Nut Buttermilk Waffles

Name: Banana-Nut Buttermilk Waffles
Ingredients: 2 cups all-purpose flour; 0.5 cup packed light-brown sugar; 2 tablespoons sugar; 1 tablespoon baking powder; 0.5 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.25 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; 0.667 cup coarsely chopped walnuts

3.4

(29)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

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.