Ingredients:

  • 1 3/4 cups (210 g) All-Purpose Flour, sifted
  • 2 Tbsp (25 g) Granulated Sugar
  • 1 Tbsp (15 g) Baking Powder
  • 1 tsp (5 g) Ground Cinnamon
  • 1/2 tsp (3 g) Salt (Kosher or Sea Salt)
  • 2 Large Eggs, room temperature
  • 1 1/2 cups (360 ml) Buttermilk (or Milk + 1 tsp lemon juice)
  • 1/4 cup (56 g) Unsalted Butter, melted and cooled slightly
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (240 g) Ripe Banana, mashed (Approx. 2 large bananas)

Instructions:

  1. Preheat the waffle iron according to the manufacturer’s instructions. Lightly brush or spray the cooking plates with high-heat oil or non-stick spray, if necessary.
  2. In the first large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, ground cinnamon, and salt until uniformly combined.
  3. In the second large bowl, whisk the eggs until slightly foamy. Incorporate the buttermilk, melted butter, and vanilla extract until smooth.
  4. Gently fold the mashed banana into the wet ingredients using a rubber spatula.
  5. Pour the wet ingredients into the dry mixture. Fold gently until just combined. The batter should remain slightly lumpy; do not overmix.
  6. Ladles or pour 1/2 cup to 3/4 cup of batter (depending on iron size) onto the hot waffle iron. Close the lid and cook until the exterior is crisp, golden brown, and steam ceases to escape (typically 4–6 minutes).
  7. Carefully remove the cooked waffle and place it directly on a wire rack to prevent sogginess. Serve immediately or hold warm in a low oven (200°F/95°C).