Cakes & Bread
Baked Banana Caramel Waffles with Melty Palm Sugar Aroma
Prep
15 min
Cook
25 min
Servings
4
Level
Easy
These light and crispy waffles are paired with rich, aromatic palm sugar caramelized baked bananas. This sweet-savory combination makes breakfast or an afternoon snack extra special without requiring advanced baking skills. Best served warm with a scoop of vanilla ice cream on top.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams medium-protein all-purpose flour
- 40 grams granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine salt
- 2 chicken eggs
- 350 ml full-cream milk
- 80 grams unsalted butter, melted
- 1/2 tsp vanilla powder
- 3 ripe raja or kepok bananas, cut diagonally into 1 cm pieces
- 100 grams palm sugar, finely shaved
- 50 ml water, boiled and cooled
- 20 grams unsalted butter for sautéing the bananas
- 1/4 tsp ground cinnamon
- 2 tbsp oil or butter for greasing the waffle iron
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👩🍳 Instructions
- 1 In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk well so there are no lumps.
- 2 In a separate bowl, beat the eggs, then mix in the milk, melted butter, and vanilla powder until well combined.
- 3 Pour the wet mixture into the dry mixture a little at a time, stirring gently with a spatula until the batter is smooth and free of lumps. Don't overmix, so the waffles stay soft and tender. Let the batter rest for 10 minutes.
- 4 While waiting, make the banana caramel: melt 20 grams of butter in a pan over medium heat, add the shaved palm sugar and water, and cook while stirring until the sugar dissolves and thickens, about 3-4 minutes.
- 5 Add the banana pieces and ground cinnamon to the pan, cook while occasionally turning gently for 3-5 minutes until the bananas are soft and coated in glossy caramel. Remove from heat and set aside.
- 6 Preheat the electric waffle iron until the ready indicator lights up, then lightly grease both sides of the iron with oil or butter.
- 7 Pour enough waffle batter into the center of the iron (about 100 ml per waffle), close firmly, and cook for 4-5 minutes or until the done indicator lights up and the waffle surface turns golden and crispy at the edges.
- 8 Remove the waffle with a wooden or silicone spatula so as not to damage the surface, repeat the process until the batter is used up, re-greasing the iron each time before pouring in new batter.
- 9 Arrange the warm waffles on a serving plate, pour the palm sugar caramel bananas over the top along with the remaining caramel sauce. Serve immediately while warm and crispy.
💡 Tips
• Use bananas that are truly ripe (the skin already has some brown spots) so the natural sweetness comes out more when baked.
• Don't open the waffle iron before the done indicator lights up, as this can tear the waffle and cause uneven cooking.
• Leftover waffle batter can be stored in the fridge for up to 1 day; stir well before using.
• Add a scoop of vanilla ice cream or whipped cream on top of the waffles for an even more delightful warm-and-cold sensation.
📊 Nutrition Facts / serving
385
Calories (kcal)
8 g
Protein
15 g
Fat
56 g
Carbs
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