Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Caramelised banana bread waffles with whipped vanilla yogurt
Reinvent banana bread for breakfast with this buttermilk waffle recipe. Finish with caramelised banana slices and a dollop of whipped vanilla yogurt for a decadent brunch-time treat
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Ready in 55 minutes
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Cooking time 35 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 100g porridge oats
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1 large egg, lightly beaten
- 150ml buttermilk
- 3 large ripe bananas, two mashed and one cut into thick diagonal slices
- 2 tsp sunflower oil
- 20g walnut halves
- ½ tbsp maple syrup
- 75g Total 0% fat Greek natural yogurt
- 2 tbsp double cream
- 1 tsp vanilla bean paste
Method
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1
Preheat the oven to 180°C/fan 160°C/gas mark 4. Mix together the porridge oats, baking powder and cinnamon. Whisk in the egg and buttermilk, then the mashed bananas, until combined.
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2
Grease a silicone 4 rectangle waffle mold with 1 tsp oil and place on to a tray. Pour in the mixture evenly, then transfer to your oven and bake for 30-35 minutes until cooked through and a little crispy on the edges.
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3
Meanwhile, heat a medium non-stick frying over a medium heat until hot. Add the walnuts and toss in the pan for 3-4 minutes until toasted. Remove from the pan, roughly crush and set aside.
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4
Toss the sliced banana in the maple syrup. Heat the remaining oil in the same frying pan over a low-medium heat and add the banana. Cook, turning frequently, for 5 minutes until the banana becomes golden brown and crispy on the edges. Remove from the heat and set aside.
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5
Add the yogurt and double cream along with the vanilla paste to a small bowl and beat with an electric whisk until whipped into soft peaks. Serve the whipped yogurt with the waffles, caramelised bananas and walnuts.
