Banana Split Waffles

24 May

banana split waffle prepSo Kristen and I were talking the other day and she says to me, “I talked to Dad…he had banana split waffles for breakfast today.”  Whaaaa?  Before she even got the words out of her mouth, I was flashing back to this amazing little restaurant that my husband and I went to in Bar Harbor, ME last year called 2 Cats…we loved it so much we went there for breakfast two days in a row because of their outrageously unique and delicious breakfast dishes, with fun names like, “Elvis Pancakes” & “Cherry Garcia Pancakes.” So, I’m happy to report that Kristen and I managed to capture the essence of that trip last Fall, with our spin on Banana Split Waffles.

{Kristen’s Take}Banana Split Waffles

Waffles are one of those fun foods to eat because ever since I was a kid I had to place a small amount of butter and syrup in each square!  I was definitely excited to make this recipe and continue with my OCD-like square-filling tradition!  I made these exactly as the recipe shows and it is a great breakfast dish (albeit a lot of dishes to clean!).  I got creative with my ‘splits’ and made a few that were a mixture between a strawberry shortcake and banana split!  These included adding chocolate syrup, strawberries, strawberry glaze, whipped cream, and even a few blueberries for fun!  Yay!  Dessert for breakfast!  The only change I would make to this recipe, because of my Krups waffle maker, is either slicing the bananas thinner, or not adding the bananas to the batter and just placing them on the top after they are cooked.  The waffles were not cooking evenly for me with the bananas in the batter, which made it hard for me to see if they were done.  Other than that, it is a great recipe, I got a hefty 16 waffles, and I would definitely make these again!

{Gina’s Take}Banana Split Waffles

These are ah-maz-ing.  Pretty much anything with browned butter makes my heart happy.  Seriously, I only got as far as browning the butter and my stomach went crazy with growling sounds.  The recipe was modified from the Portuguese Girl Cooks blog and mine turned out perfectly, yielding 11 waffles in my Calphalon Waffle Maker.   The only substitution I made was the milk – I used my trusty So Delicious Non-Dairy Vanilla Coconut Milk.  To complete my version of the banana split, I sliced a few more bananas, sprinkled some dark chocolate chips, drizzled with caramel, and added a dollop of whipped cream.  My husband went all “Elvis sandwich style” on me and made his “waffle split” with peanut butter, syrup, and sliced bananas.  We will definitely be revisiting this breakfast…er…dessert(?) again!

{Pretty Little Sisterly Tip}

Have leftovers?  Freeze them!  Just allow the waffles to cool completely on a cooling rack, place them in an air tight container or a Ziploc bag, and freeze.  To reheat, remove from the container and pop them in to the toaster until warmed & toasty.

Banana Split Waffles
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-15 waffles
  • 4 tablespoons unsalted butter
  • 2 large eggs, separated
  • 2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼-1/2 tsp cinnamon
  • 1Tbsp Flax meal
  • 2 ripe bananas, peeled and thinly sliced
  1. Heat the butter over medium heat in a small saucepan, stirring occasionally, until little brown solids form in the bottom of the pan, about 3 minutes. Remove from heat, transfer to a medium bowl, and allow to cool slightly.
  2. Add in the milk, egg yolks, and vanilla and whisk until combined.
  3. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and flax meal. Add in the milk mixture to the dry ingredients and whisk until just combined and a few lumps remain.
  4. In another bowl, whisk the egg whites until soft peaks form.
  5. Add the sliced bananas to the batter, then the egg whites over, then gently fold the bananas and whites into the batter.
  6. Using a prepped preheated waffle iron (butter, grease, etc), pour about ¼ cup (depending on your waffle iron) of the batter, and cook until the waffle is golden brown, about 5 minutes. Repeat with remaining batter.


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