Serves 2 adults and 2 littles
Prep and cook time 20 minutes
- 1 overripe banana
- 1 x 90g (3¼ oz) fruit purée pouch (eg. apple/mango) or another banana
- 2 medium eggs
- 1–2 tbsp coconut or golden caster sugar (optional)
- 1 tsp vanilla extract
- 100ml (3½ fl oz) milk
- 150g (5½oz) self-raising flour
- 1 tsp baking powder
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- Unsalted butter or cooking oil spray, for greasing
- Plug in your waffle maker so it starts to heat up while you make the batter.
- Put the banana in a large bowl and mash well using the back of a fork. Try to make sure there are no large lumps of fruit.
- To the mashed banana, add the fruit purée, eggs, sugar, if using, vanilla and milk and whisk well. Now sift in the flour, baking powder and spices and stir to combine until you see no lumps.
- Add a half teaspoon-sized knob of butter to each waffle grid – which should be piping hot by now – and use a silicone pastry brush to distribute it and evenly grease the waffle grids. This will prevent sticking and give the outside of each waffle a nice crust.
- Pour 2–4 tablespoons of the batter into each waffle mould, depending on the size of your waffle maker. Close the lid and cook for 3–4 minutes, or until the batter is fluffy on the inside and has formed a lovely crust.
- Serve your waffles with yogurt, fresh fruit and an optional drizzle of maple syrup or honey* (for over 1 year olds).
Love your leftovers: Waffles can be stored in an airtight container at room temperature, or freeze for up to 3 months. Reheat in the toaster, oven or microwave from frozen until piping hot throughout.
This recipe is extracted from Family Comforts by Rebecca Wilson. DK, 28 September (RRP $39.99 AUD/ RRP $48 NZD).