Coconut Waffles with Chocolate Maple Syrup and Banana

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

WAFFLES:
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons pure cane sugar
  • 1 tablespoon light brown muscovado sugar
  • 1 tablespoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cups whole milk
CHOCOLATE-MAPLE SYRUP:
  • Pinch sea salt
  • 2 large ripe bananas, sliced
recipe tools

Directions

For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl. Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the coconut. Cover and let rest in the refrigerator for 30 minutes.

For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot. Add the chocolate and salt and remove from the heat. Whisk it until it becomes smooth. Keep warm.

Heat a waffle iron according to manufacturer's directions. Brush the grates with melted butter. Ladle about 1/3 cup of the batter onto each grate. Close the cover and bake until golden brown. Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut.

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