Banana Waffles

Melt the butter for the banana waffles in the microwave or on the stove, without bringing it to a boil. Let it cool to room temperature.

Mash a ripe banana with a fork or blend it with a blender. Since this recipe doesn't contain sugar, the taste of the finished dessert will vary depending on the ripeness and sweetness of the banana. I personally prefer mashing the banana with a fork because it leaves small chunks that add texture to the waffles.

Beat the eggs with a mixer until fluffy.

Add melted butter, a pinch of salt, cinnamon, and banana puree to the beaten eggs. Mix with a mixer until smooth.

Sift the wheat flour with baking powder and add it to the liquid mixture. Stir with a spatula or spoon until smooth, without lumps.

The consistency of the dough should be quite thick, not runny. If you scoop the dough with a spoon and turn it over, it should form a thick ribbon. If the dough is too liquid, add a little flour, for example, 1 tablespoon, mix well and check the consistency again. Do not add too much flour, otherwise the waffles will be too dense and dry.

Grease the electric waffle maker with a thin layer of vegetable oil, pour banana batter (about 1.5 tablespoons per waffle) and bake according to the instructions of the appliance. The more golden the waffles, the crispier the crust will be.

Banana waffles are best enjoyed immediately after cooking. After about 3-4 hours, they will lose their crispy crust and resemble pancakes. But they are so delicious that they rarely stay on the plate for that long :)

Banana waffles can be garnished with banana slices, generously drizzled with honey, condensed milk, melted chocolate, or jam.