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BANANA BREAD WAFFLES
Food & Drink
1 1/2 cups all-purpose flour
3/4 cups toasted coconut
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon kosher salt
3 large eggs
1 cup granulated sugar
1/4 cup lightly packed brown sugar (1 1/4 oz.)
2/3 cup vegetable oil
1 tablespoon vanilla extract
1 1/4 cup mashed bananans (1 lb. about 3 large bananas)
Preparation: Heat oven to 350 degrees F. Lightly cover a 9x5 pan with bake spray; set aside.
In a large bowl whisk together flour, 1/2 cup toasted coconut, baking powder, cinnamon and salt; set aside. Place both sugars and eggs in a stand mixer bowl fitted with a whisk attachment and beat on medium high speed until mixture is light and fluffy, about 4-5 minutes. Turn down mixer to low and with it running, slowly add in oil and vanilla and beat until well combined. Turn off mixer and using a sturdy spatula or a wooden spoon fold in dry ingredients until no streaks remain. Gently
fold in mashed bananas until just combined.
Scrape batter into prepared pan and bake at 350 degrees F until tester inserted into center comes out clean, about 60-70 minutes. Remove from oven and let cool in pan for five minutes before remove cake and transferring it to a wire rack to cool.
To waffle: Place a slice in the center of a lightly greased waffle iron. Waffle until lightly browned and toasted. Serve with toasted remaining toasted coconut and raspberries sprinkled on top.