Banana-Nut Waffle Cake Recipe

Name: Banana-Nut Waffle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole wheat flour; 1/2 cup all-purpose flour; 2 tablespoons cornstarch; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs, room temperature; 1/2 cup plus 2 tablespoons whole milk; 1 tablespoon canola oil; 1 teaspoon vanilla extract; 3/4 cup sugar; 2 tablespoons water; 1 tablespoon light corn syrup; 1/4 cup heavy whipping cream; 1 tablespoon unsalted butter; 1 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; Dash salt; 1/2 cup finely chopped walnuts, toasted; 1/2 cup finely chopped pecans, toasted; 2 medium bananas, sliced; 1 cup sweetened whipped cream

Servings: persons

1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons cornstarch
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup plus 2 tablespoons whole milk
1 tablespoon canola oil
1 teaspoon vanilla extract
3/4 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
1/4 cup heavy whipping cream
1 tablespoon unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Dash salt
1/2 cup finely chopped walnuts, toasted
1/2 cup finely chopped pecans, toasted
2 medium bananas, sliced
1 cup sweetened whipped cream

1
Grease and preheat waffle maker. Whisk together first 5 ingredients. In a separate bowl, whisk together eggs, milk, oil and vanilla until blended. Add to dry ingredients; stir just until moistened. Bake 6 waffles according to manufacturer's directions until golden brown.
2
For butterscotch syrup, combine sugar, water and corn syrup in a small heavy saucepan; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute. Uncover pan; continue to boil and gently swirl pan until syrup turns a medium amber color, 3-4 minutes. Immediately remove from heat, and gradually stir in remaining syrup ingredients. Cool.
3
For toppings, combine walnuts and pecans. To assemble cake, place 1 waffle on a serving plate. Spoon some butterscotch syrup over it; layer with some of each of the following: banana slices, nut mixture and whipped cream. Repeat layers 4 times. Top with remaining waffle and remaining syrup; sprinkle with remaining nut mixture.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1-1/2 teaspoons baking powder, and more.

Yes, Banana-Nut Waffle Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Nut Waffle Cake

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