Waffles with banana & salted caramel sauce

Waffles with banana & salted caramel sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Smother fluffy waffles with fried bananas, vanilla ice cream and caramel sauce for an indulgent dessert or brunch time treat

  • Freezable
Nutrition: per serving
NutrientUnit
kcal719
fat30g
saturates16g
carbs90g
sugars34g
fibre3g
protein20g
salt1.2g
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Ingredients

For the salted caramel

For the waffles

To serve

  • 2 bananas , peeled and cut into large pieces
  • 1 tbsp butter
  • vanilla ice cream (optional)

Method

  • STEP 1

    Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has melted together. When the mixture starts to bubble, stir in the double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.

  • STEP 2

    Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip). Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions. Repeat until all the batter has been used up - keep cooked waffles warm in a low oven until serving.

  • STEP 3

    Just before serving, heat the remaining butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden. Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of vanilla ice cream, if you like.

RECIPE TIPS
USING A GRIDDLE PAN

If you don’t have a waffle maker, you can use the same mix in a griddle pan. Heat the pan, pour in the mix and leave undisturbed for a few minutes. When the mix is almost set on top and golden with deep charred lines underneath, turn it over carefully with a wide spatula or tongs. It will come away fairly easily when it’s well cooked on the base. 

Goes well with

Recipe from Good Food magazine, January 2015

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    Rating: 5 out of 5.10 ratings

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