Coconut Waffles with Chocolate Maple Syrup and Bana

Name: Coconut Waffles with Chocolate Maple Syrup and Banana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 cup Grade B maple syrup; 3 ounces bittersweet chocolate, finely chopped; Pinch sea salt; 2 large ripe bananas, sliced

Servings: persons

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

1
For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl.
2
Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl.
3
Add the wet ingredients to the dry ingredients and mix until just combined.
4
Gently fold in the coconut.
5
Cover and let rest in the refrigerator for 30 minutes.
6
For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot.
7
Add the chocolate and salt and remove from the heat.
8
Whisk it until it becomes smooth.
9
Keep warm.
10
Heat a waffle iron according to manufacturer's directions.
11
Brush the grates with melted butter.
12
Ladle about 1/3 cup of the batter onto each grate.
13
Close the cover and bake until golden brown.
14
Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut.

979

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 2 tablespoons pure cane sugar, 1 tablespoon light brown muscovado sugar, 1 tablespoons baking powder, and more.

Yes, Coconut Waffles with Chocolate Maple Syrup and Banana falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Waffles with Chocolate Maple Syrup and Banana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions