Bryan and I like to have breakfast as dinner once a week. Every once a while, I make pancakes or waffles as a side dish. Of course you can make them as breakfast or dessert. No matter what, these waffles will not disappoint you. They are really tasty. You can taste the sweet banana and the melting chocolate. YES, anything with chocolate chips is better.
And the sauce… Nom… Usually, I am not a fan of caramel sauce. I have always found them to be overly sweet. But to a surprise, this salted caramel sauce is not really sweet. There is a bit of saltiness which balance out the sweetness of the waffles. Amazing combination! Hope you will like it!
Also, I want to say a early Happy 4th of July to you! Have a fun BBQ day! Stay safe. Bryan will have a long weekend, so hopefully we will be doing some fun things!
Banana Chocolate Chip Waffles with Salted Caramel Sauce (Adatped from Lynn’s Kitchen Adventures and Bon Appetit)
– 1 cup all-purpose flour
– 1 tablespoon sugar
– ½ tablespoon baking powder
– ¼ teaspoon salt
– ¾ cup plus 2 tablespoons whole milk
– 3 tablespoons vegetable oil
– 1 large egg
– 3 ripe bananas
– ¼ cup mini semi-sweet chocolate chips, plus more for decorating
– sweetened whipped cream (optional)
Salted Caramel Sauce:
– ¼ cup sugar
– 1/8 cup water, plus more for brushing
– ¼ cup plus 2 tablespoons heavy whipping cream
– 1¾ tablespoon unsalted butter
– ¼ teaspoon fleur de sel or coarse kosher salt or sea salt
- In a medium bowl, whisk the flour, sugar, baking powder and salt together.
- In a small bowl, whisk the milk, oil, and egg until blend.
- Whisk in the wet ingredients into the dry ingredients until batter is smooth. Let the batter rest at room temperature for 30 minutes – 1 hour.
- Meanwhile, make the sauce. In a heavy small saucepan over medium-low heat, combine sugar and water, and stir until sugar dissolves. Turn up the heat to medium. Boil without stirring until syrup is deep amber color, brushing down sides with wet pastry brush and swirling pan, about 5 – 7 minutes. Carefully add the heavy cream, as the mixture will bubble vigorously. Reduce the heat to low, stir with a wooden spoon until the caramel dissolves and the sauce is smooth. Remove from heat. Stir in the unsalted butter and salt. Transfer the caramel to a small bowl. Set aside.
- Place one banana in a small bowl. Mash the banana with a fork until no more lumps. Stir the mashed banana and chocolate chips into the waffle batter and mix until combined.
- Preheat the waffle iron with high heat.
- Slice the other two bananas into ¼-inch thick.
- Add about ½ cup of batter to the waffle iron. Cook according to waffle iron’s instructions. Transfer the waffle to serving plates. Top with sliced bananas, whipped cream and chocolate chips. Drizzle with salted caramel sauce. Serve immediately along with more sauce.
- I usually make my whipped cream a few hours ahead. Cover with plastic wrap and keep in the fridge.
- The caramel sauce will thicken up, as it gets cooler. It can also be made 1 day ahead. Cover with plastic wrap and keep in the fridge. Cook over low heat until warm before using.
- Try to cut the bananas at the last minute before using. Brown banana is never pretty to look at.
- I didn’t use any oil on the waffle iron and the waffle came out fine. But using a little oil can help with easy removal.