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Bobby Flay Banana Bread Waffles
If you’re looking for a delicious breakfast recipe that will make your taste buds dance, look no further than Bobby Flay’s banana bread waffles. These waffles are a delicious and unique twist on traditional banana bread, and they’re perfect for breakfast, brunch, or any time of day. Plus, they’re easy to make and packed with flavor.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/4 cup sour cream
- 1/4 cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Nonstick cooking spray, for the waffle iron
- Maple syrup and butter, for serving
- Preheat a waffle iron to medium-high heat.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the mashed bananas, sour cream, melted butter, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spray the preheated waffle iron with nonstick cooking spray.
- Spoon about 1/2 cup of the batter onto the hot waffle iron and cook until golden brown and crispy, about 4-5 minutes.
- Repeat with the remaining batter.
- Serve the waffles with maple syrup and butter, if desired.
- Serving size: 1 waffle
- Calories: 252
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 89mg
- Sodium: 362mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 5g
Preparation time: 10 minutes
Cooking time: 20 minutes
- Waffle iron
- Large mixing bowl
- Cooking spray
Bobby Flay’s banana bread waffles are delicious on their own, but they’re even better with a little bit of maple syrup and butter. For a more indulgent treat, try serving them with whipped cream, sliced bananas, or chopped nuts.
While Bobby Flay’s banana bread waffles recipe is already delicious on its own, there are a few ways to switch things up and make it your own. Here are some ideas to try:
- Chocolate Chips: Add some chocolate chips to the batter for a sweet and decadent twist.
- Nuts: Mix in some chopped nuts like walnuts or pecans for extra crunch and flavor.
- Spices: Try adding some cinnamon or nutmeg to the batter for a warm and cozy flavor.
- Fruit Toppings: Top your waffles with fresh fruit like sliced bananas or strawberries, or even some warmed-up canned fruit like peaches or cherries.
Feel free to get creative and come up with your own variations!
If you don’t have all the ingredients listed above, there are some substitutions you can make. Here are some options:
- You can substitute the all-purpose flour for whole wheat flour or a gluten-free flour blend if you are gluten intolerant.
- You can substitute the butter for coconut oil or vegetable oil if you prefer.
- You can substitute the buttermilk for regular milk or a dairy-free milk alternative such as almond milk or soy milk.
- If you don’t have dark brown sugar, you can use light brown sugar or granulated sugar instead.
- If you don’t have baking powder, you can use 1/4 teaspoon of baking soda instead.
- You can add chopped nuts such as pecans or walnuts for some extra crunch.
To store any leftover waffles, let them cool completely and then place them in an airtight container or resealable plastic bag. They will keep in the fridge for up to 3 days or in the freezer for up to 3 months.
- Make sure to preheat your waffle iron and spray it with non-stick cooking spray before cooking the waffles.
- If you don’t have a waffle iron, you can still make this recipe by cooking the batter in a regular skillet like you would a pancake.
- If the batter is too thick, you can add a little bit more buttermilk or milk to thin it out.
- You can serve these waffles with a variety of toppings such as sliced bananas, chopped nuts, maple syrup, whipped cream, or even a scoop of vanilla ice cream for a decadent dessert.
This recipe makes about 8-10 waffles depending on the size of your waffle iron. You can easily double the recipe if you need to feed a crowd or want to have leftovers for the week.
Frequently Asked Questions:
Can I make this recipe without a waffle iron?
Yes, you can still make this recipe by cooking the batter in a regular skillet like you would a pancake. Just make sure to cook it over medium heat and flip it once the edges start to brown.
Can I freeze these waffles?
Yes, these waffles freeze well. Just let them cool completely before placing them in a resealable plastic bag and storing them in the freezer for up to 3 months.
Can I use a different type of flour?
Yes, you can use whole wheat flour or a gluten-free flour blend if you are gluten intolerant.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using a dairy-free milk alternative such as almond milk or soy milk and replacing the eggs with a flax egg or applesauce.
Overall, I highly recommend giving these Bobby Flay banana bread waffles a try. They are a fun and delicious twist on traditional banana bread and make for a perfect weekend breakfast or brunch. The recipe is easy to follow and can be customized with different toppings and substitutions based on your preferences. So fire up your waffle iron (or skillet) and enjoy these scrumptious waffles!
Bobby adds espresso and chocolate to banana bread, and also creates a custom espresso-cinnamon butter to bring all the rich flavors home!
From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter
RECIPE COURTESY OF BOBBY FLAY
Total: 1 hr 50 min (includes cooling time)
Active: 35 min
Yield: One 9-inch loaf
5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan
1 tablespoon instant espresso powder
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/4 teaspoon kosher salt
4 medium-ripe bananas (the peel should be pretty black), peeled and halved
1/2 cup granulated sugar
2 tablespoons lightly-packed light brown sugar
1 large egg, beaten
3 ounces semisweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 tablespoons confectioners’ sugar
1 teaspoon instant espresso powder
Pinch of ground cinnamon
Pinch of fine salt
Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
Whisk the flour, baking soda and kosher salt together in a medium bowl.
Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don’t over-mix. Fold in the chopped chocolate.
Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.
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