Recipe and photos by Randy Wentzel
These waffles are rich, tender, and deeply flavorful from ripe bananas, sweet dates, toasted nuts, and plenty of butter. The extra egg yolk gives them a delicate texture, while the cinnamon and optional malted milk powder add warmth and depth. They're substantial enough to stand on their own, but equally good with butter and maple syrup.
Makes approximately 5-7 waffles, depending on your waffle iron and the consistency of the batter.
Dry Ingredients
3 cups all-purpose flour
1½ tsp cinnamon
¼ tsp salt
2 tsp baking powder
1 tsp baking soda
2-4 tbsp malted milk powder (optional but recommended)
2 tbsp sugar (for browning)
Wet Ingredients
2 ripe bananas, mashed
2 egg yolks
1 egg white
2 tsp vanilla extract
1 stick (½ cup) butter, melted and slightly cooled
⅔ cup plain whole-milk yogurt
1½ cups milk or half-and-half
Add-Ins
1 packed cup dates, chopped, not processed
1½-2 cups toasted pecans or walnuts (toasting instructions below)
Method
Preheat your waffle iron. I use a setting of 4 out of 5 on mine.
Toast the pecans or walnuts in a pan over medium-low heat until fragrant and lightly browned. Watch them carefully and do not burn them. If they become bitter or scorched, discard and start over. Allow them to cool, then crush them and break any larger pieces apart by hand.
Toast the pecans or walnuts in a pan over medium-low heat until fragrant and lightly browned. Watch them carefully and do not burn them. If they become bitter or scorched, discard and start over. Allow them to cool, then crush them and break any larger pieces apart by hand.
In a large bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, malted milk powder (if using), and sugar.
Add the chopped dates and toasted nuts to the dry ingredients and stir to distribute evenly.
In a separate bowl, combine the mashed bananas, egg yolks, egg white, vanilla, yogurt, and milk or half-and-half. Whisk thoroughly, or blend with a mixer until smooth.
Add the melted, slightly cooled butter to the wet mixture and mix until incorporated.
Pour the wet ingredients into the dry ingredients. Using a mixing spoon, stir just until combined. Do not overmix. Make sure to scrape the bottom of the bowl and incorporate any dry pockets of flour.
If you prefer a thinner batter and lighter waffle, add a small amount of additional milk until the desired consistency is reached.
Ladle the batter onto a fully preheated waffle iron. Cook until golden brown and crisp.
Transfer finished waffles to a wire rack rather than stacking them. This helps preserve their texture and prevents them from steaming themselves soft.
Serve warm with butter, maple syrup, or simply enjoy on their own.
Leftover waffles can be left to cool to room temperature, then frozen. Thaw briefly in the microwave and finish in the toaster to bring them back to life.
