Waffle banana and nut and coffee cake
This is a fun twist of a cake made from waffles from scratch. Prep: 10 minutes Cook: 20-25 minutes.35 m 2
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose unbleached flour
- 2 table spoons corn starch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 table spoons whole milk
- 2 large eggs
- 2 table spoons vegetable oil
- 1 teaspoon vanilla extract
- For butterscotch suryp: 1/2 cup dark brown sugar, 1/4 cup white sugar, 1 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 1/4 cup milk, pinch of salt, 1 table spoon unsalted butter
- 1/2 cup walnuts and 1/2 cup pecans
- For cream: 1/2 cup heavy whipping cream, 1/4 cup sugar, 1/2 teaspoon vanilla
- 2-3 bananas (sliced into circles)
1. Sift together all the dry ingredients in one bowl. In a separate bowl, whisk together eggs with milk, vegetable oil and vanilla.
2. Mix wet ingredients with the dry just until combined.
3. Preheat waffle maker according to manufacturer's instructions. Pour in about 2 table spoonful of batter for each waffle. Cook for about 3 minutes until golden brown. (will make 5 round waffles).
4. To make butterscotch syrup: combine sugars, cinnamon, vanilla, milk in one small pot. Slowly bring to simmer while stirring, cook on low heat and continue to stir for about 3 minutes until syrup thickens. Add pinch of salt and stir in butter. Pour into a little container and set aside. (Note: it tends to harden as it sits so warm it up in a microwave just before pouring it).
5. Toast nuts and grind them in a food processor. Whip heavy cream with sugar and vanilla until stiff.
6. To assembly cake, lay one waffle on a plate, spoon some butterscotch syrup over the entire surface of the waffle, then heaping spoonful of ground nuts, spread with whipped cream and arrange bananas over the top. Put another waffle on top and repeat the same steps until the last waffle. Drizzle the very top of the cake with remaining syrup and nut crumble.