Coconut Waffles with Chocolate Maple Syrup and Banana

Total Time:
55 min
Prep:
20 min
Inactive:
30 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Waffles:
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons pure cane sugar
  • 1 tablespoon light brown muscovado sugar
  • 1 tablespoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cups whole milk
  • 1/2 cup unsweetened coconut milk
  • 6 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing on the waffle iron
  • 3 tablespoons canola oil
  • 1/2 teaspoon pure vanilla extract
  • 3 whole eggs
  • 1/3 cup shredded sweetened coconut, lightly toasted, plus more for garnish
  • Chocolate-Maple Syrup:
  • 1 cup Grade B maple syrup
  • 3 ounces bittersweet chocolate, finely chopped
  • Pinch sea salt
  • 2 large ripe bananas, sliced
Directions
  • For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl. Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the coconut. Cover and let rest in the refrigerator for 30 minutes.

  • For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot. Add the chocolate and salt and remove from the heat. Whisk it until it becomes smooth. Keep warm.

  • Heat a waffle iron according to manufacturer's directions. Brush the grates with melted butter. Ladle about 1/3 cup of the batter onto each grate. Close the cover and bake until golden brown. Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut.


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