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, plusmore for garnish
1 cup Grade B maple syrup
3 ounces bittersweet chocolate, finely chopped
Pinch sea salt
2 large ripe bananas, sliced
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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