There’s quite a bit going on with these waffles. The batter has sour cream that’s balanced with the addition of dark chocolate chips. Then I topped them with half a caramelized banana a big sprinkle of coarse sea salt. So, to recap, we’ve got: sour, sweet, creamy, salty, and then some delicious flavors like chocolate, banana, and maple syrup.
It’s a lot. But I promise, it’s not too much. 🙂
3/4 cup flour
1/4 cup arrowroot (or cornstarch)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream
1/3 cup milk
1/3 cup oil (I like olive oil but canola or vegetable is good here too.)
1 teaspoon vanilla
1/4 cup chopped dark chocolate chips
For the caramelized bananas:
2 tablespoons butter
2 tablespoons brown sugar
2 ripe bananas
In a medium to large mixing bowl, whisk together the flour, arrowroot, baking powder, baking soda, and salt to blend and remove any clumps. Then stir in the sour cream, milk, oil, egg, and vanilla extract until just combined. Then stir in the chopped chocolate.
Heat up your waffle iron and cook waffles according to the manufacturer’s directions.
For the caramelized bananas, first remove the peels and cut each banana lengthwise (long way). Then cut in half. You should have eight pieces from the two bananas. In a medium size saucepan, heat the butter over medium/high heat. As soon as it’s melted, sprinkle the brown sugar over the butter and add the banana slices over this. Continue to cook for 2-3 minutes, moving the bananas a little bit with a spatula, or giving the pan a quick shake every now and again just to make sure they are not sticking to the bottom. Flip them after a minute or two so each side gets coated in the caramel.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.