Banana bread waffles—this is what happens when you get bored of the standard banana bread. And in case you’ve already done this, then surely you have to try the banana bread French toast with honey whipped cream from here.
Banana bread is a favorite for my boys, so I’m always looking for fun ways to mix it up.
And while they liked this the immediate follow-up was, “Do you have any regular banana bread left?”
Of course, I didn’t because any left over was shot for the photos you see here. I made a second batch that went twice as fast as the waffled version.
So whatever way you decide to serve this banana bread—straight up, as French toast or waffled like you see here. The base for this easy banana bread is killer.
And here’s my tip: ripe bananas, not too ripe and don’t mash them to oblivion, leave them a bit chunky– it make s for a banana bread that’s not mushy and not overly banana-y.
Banana Bread Waffles
Yield: Serves 4-6
- 1 1/2 cups all-purpose flour
- 3/4 cups toasted coconut
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup lightly packed brown sugar (1 1/4 oz.)
- 2/3 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 1/4 cup mashed bananans (1 lb. about 3 large bananas)
Preparation: Heat oven to 350 degrees F. Lightly cover a 9x5 pan with bake spray; set aside.
In a large bowl whisk together flour, 1/2 cup toasted coconut, baking powder, cinnamon and salt; set aside. Place both sugars and eggs in a stand mixer bowl fitted with a whisk attachment and beat on medium high speed until mixture is light and fluffy, about 4-5 minutes. Turn down mixer to low and with it running, slowly add in oil and vanilla and beat until well combined. Turn off mixer and using a sturdy spatula or a wooden spoon fold in dry ingredients until no streaks remain. Gently fold in mashed bananas until just combined.
Scrape batter into prepared pan and bake at 350 degrees F until tester inserted into center comes out clean, about 60-70 minutes. Remove from oven and let cool in pan for five minutes before remove cake and transferring it to a wire rack to cool.
To waffle: Place a slice in the center of a lightly greased waffle iron. Waffle until lightly browned and toasted. Serve with toasted remaining toasted coconut and raspberries sprinkled on top.