Banana bread is an amazing quick bread, but why not get your banana bread fixed in breakfast form. These Banana Bread Waffles combine everything you love about banana bread with everything you love about crispy waffles. We added spices such as cinnamon, nutmeg, and ginger to add more flavor and served this vegan recipe with vegan chocolate hazelnut spread and sliced bananas.
Ingredients
1 tablespoon Ground Flaxseed
3 tablespoons Water
1 cup All-Purpose Flour
2 tablespoons Brown Sugar
2 teaspoons Baking Powder
1/4 teaspoon Sea Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Nutmeg
1/3 cup melted Vegan Butter
3/4 cup lukewarm Coconut Milk
2 small overripe Bananas, mashed
1 teaspoon Vanilla Extract
4 tablespoons Vegan Chocolate Hazelnut Spread
1 sliced Banana
Instructions
Preheat the oven to 250 °F.
Turn your waffle iron to high heat.
In a small bowl, whisk ground flaxseed meal and water. Set aside for 5 minutes.
Whisk the all-purpose flour, brown sugar, baking powder, sea salt, cinnamon, ginger, and nutmeg in a medium bowl.
Whisk the melted vegan butter, coconut milk, mashed banana, vanilla extract, and flaxseed mixture in a large bowl.
Add the all-purpose flour mixture to the banana mixture and mix just until combined.
Add about 1/3 cup of the banana bread waffle batter to the waffle iron and cook it according to the manufacturer's instructions.
Once the banana bread waffle is cooked, place it on a wire rack set on top of a cookie sheet. Place the banana bread waffle in the oven to keep them warm and continue cooking the waffles until all the batter is gone.
To serve, divide the banana bread waffles between 4 plates. Smear a tablespoon of the vegan chocolate hazelnut spread, and top with the sliced bananas before serving.
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