Saturday, March 20, 2010

Banana Waffle with Nutella Sauce

 It's the first day of Spring, and we have the most gorgeous Spring day in Atlanta today -- spectacular 70 degrees weather, partly cloudy blue skies, the azaleas and dogwoods are in bloom! Perfect park day, especially after a satisfying breakfast of banana waffle with nutella sauce and a spring pedicure in cotton candy pink!

Banana Waffle
(from Rick Tramonto's Osteria)

2 cups A/P Flour
4 T sugar
2 t baking powder
2 t kosher salt
pinch of ground cinnamon
pinch of freshly grated nutmeg
4 eggs, separated
2 cups whole milk
4 ripe bananas, mashed
3/4 cup unsalted butter, melted and cooled

Nutella Sauce
1 cup Nutella
1 1/2 cups Whole Milk

Heat waffle iron according to manufacturer's instruction.

In a mixing bowl, whisk the flour, sugar, baking powder, salt, cinnamon and nutmeg. Set aside. In another mixing bowl, whisk the egg yolks and milk. Add the flour mixture and stir just until blended. Add the bananas and melted butter and mix well. Using a handheld mixer, beat the egg whites until stiff peaks form. Gently fold the whites into the batter. Mix only until incorporated. Do not over mix or the egg whites will deflate. Pour enough batter just to cover the grid and cook until the waffle is lightly browned and lifts easily from the waffle iron. Repeat to make at 6 waffles.

Meanwhile, heat milk in a saucepan until warmed. Add nutella and whisk until combined.

To serve, pour nutella sauce over banana waffle and sprinkle liberally with powdered sugar.

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