Chocolate Banana Waffles


I got a waffle iron and I am a contented woman (kitchen appliance wise - obviously Matilda contented me with life!). When I ordered it I had this worry in my gut that I really didn't need more appliances filling up the kitchen cupboards but as soon as I'd made the first waffle I knew it was money well spent. 

I now need to avoid only making waffle recipes on this blog or I'll have to rename it. They're so easy I hardly had to think about what I was doing, this is great since my brain turned to mush after childbirth. And when your brain is mush it's perfectly acceptable to pour chocolate sauce on breakfast food. I think you can get away with alot more when you've had kids, so I ate a waffle and chocolate sauce for lunch. 

I feel like the waffle maker has opened up a whole world of recipes to me. I did attempt to make waffles in a griddle pan a couple of weeks ago, and while it worked for Jamie Oliver, it did not work for me. It made a great big mess for me. I think it might have worked better if I had dropped the mix in like pancakes but I've not attempted it again. 

Oh yeah, I made a GIF. When chocolate sauce is involved it had to be done. I think a tripod is next on my list of camera equipment as it was not easy trying to pour chocolate sauce with one hand and take continuous shots with the camera in the other hand. I really love making chocolate sauce with coconut milk, cream can sometimes be too, well, creamy and I think the coconut milk retains the bitterness of the dark chocolate and feels less fatty. It's hard to describe...I know what I'm on about anyway.

Chocolate Banana Waffles with Coconut Chocolate Sauce
(waffles fairly heavily adapted from Top with Cinnamon)

makes 4 waffles

60g buckwheat flour
30g ground almonds
2 tablespoons cocoa powder
60g caster sugar
1/4 teaspoons salt
1 1/2 teaspoons baking powder
1 tsp vanilla extract
1 ripe banana, mashed
1 egg
125ml coconut milk
2 teaspoons vegetable oil/melted butter

for the sauce:
275ml (or the rest of the tin) coconut milk
100g dark chocolate, broken up

chopped hazelnuts, for sprinkling
  1. In a large bowl, whisk the dry ingredients together. 
  2. Whisk the liquid ingredients in a jug and add to the dry mix. Mix until just combined.
  3. Let your waffle iron heat up according to instructions and add 80ml/5 tablespoons of batter to the middle of the iron and press the top down.
  4. Cook for about 2-3 minutes and remove. Don't pile the waffles on top of each other though as they'll get damp, lie them side by side on a wire rack while you finish the rest of them off.
  5. For the sauce, heat the coconut milk in a small pan until it just starts to simmer, Remove from the heat and add the chocolate, stirring until it's all melted.