Coconut Waffles with Bananas

Summer / Fall / Winter / Spring / Breakfast / Coconut Oil / Cook / Tieghan / Vegetarian /

DESCRIPTION

Nothing beats these waffles on a Sunday morning. They are the perfect combination of sweet flavors and tempting fluffiness. I always add a few chocolate chips, because… well, why not? And the caramelized bananas? They’re the icing on the cake.

PREP, COOK, TOTAL TIME

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 25 minutes

SERVINGS

Serves: 4

INGREDIENTS

DIRECTIONS

Preheat the oven to 350 degrees F. Spray a 9 x 5 loaf pan thoroughly with nonstick spray.

Spread the shredded coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5 to 10 minutes. After a few minutes stir the coconut to help ensure even color.

To make the waffles combine the all-purpose flour, whole-wheat flour, baking powder and salt in a large mixing bowl. In another small bowl whisk together the eggs, coconut milk, honey, vanilla, coconut extract and coconut oil.

Add the wet ingredients to the dry and mix until just combined. Stir in a handful or so of chocolate chips, if desired. Allow the batter to sit 5 to 10 minutes.

Meanwhile, preheat a waffle iron according to manufacturer instructions and cook the waffle 2 to 3 minutes, or until done to your liking.

To make the bananas, heat a large skillet over medium heat and add the coconut oil. Slice the bananas in half, and in half again, so you now have four slices of banana. Repeat with the remaining bananas. Once the skillet is hot, add the bananas and sprinkle with brown sugar. Cook for 2 to 3 minutes, and then flip and cook another minute. Remove from the heat and slowly add the coconut rum.

Serve the warm bananas over the waffles with a dollop of coconut whipped cream (or plain whipped cream), a dusting of powdered sugar and a drizzle of maple syrup, if desired.

Coconut Waffles with Bananas Recipe photo credit: Tieghan Gerard