Banana flour waffles
To celebrate my husband’s birthday earlier this year, the kids and I purchased an industrial-grade waffle maker (I know… don’t ask … online shopping did go a little out of control whilst on lockdown!) and tried our hand at some gluten-free and grain-free recipes.
Not surprisingly, banana flour came to be our favourite choice. You may have noticed that this flour is becoming increasingly popular for people following paleo, gluten-free and grain-free diets. It’s fluffy texture and neutral sapidity provide a flavour base that’s often indistinguishable from traditional grains, and it contains a number of healthy attributes; in particular, it’s large quantity of resistant starch - a healthy prebiotic fibre which can benefit the growth of beneficial bacteria in the gut.
I’ve found green banana flour to be a very handy flour replacement - especially for starch-based foods such as waffles, pancakes and muffins. And for most pancake and waffle recipes, it can replace conventional plain flour in a 1:1 ratio. However, it is worth adding an additional rising agent, such as bicarbonate of soda or 1-2 eggs to improve the fluffy texture and minimise doughiness.
Anyway, enough from me. Here's the recipe:
3 small (super ripe) bananas
1/3 cup coconut oil
1/4 cup coconut sugar
2/3 cup creamy coconut milk
3 teaspoons bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon mixed spice
1 cup green banana flour
Preheat the waffle iron to a high heat and let it rest while you prepare the waffle mixture.
Combine the eggs, bananas, sugar and coconut oil to form a smooth paste. Add in the spices, bicarb soda and coconut milk and mix well. Lastly, add the banana flour and stir to form a smooth paste.
Next, use butter or coconut oil to glaze over the waffle iron. Pour in the mixture and cook for 5 minutes or until the steam stops rising from the grille. Check to see they are lightly browned and crispy before removing with a skewer.
Serve immediately with butter, maple syrup and berries. Waffles can also be made in advance and refrigerated or frozen for later use (they actually freeze very well!)
If you are interested to learn more about gluten-free baking, I recently wrote a guide to gluten-free cooking at goodfood.com, there's also a stellar gluten-free and paleo-friendly peanut-butter pancake recipe on the site, or you can check out my buckwheat pancake recipe here.