Banana nutmeg waffles

The waffle story began, rather unexpectedly, in Iceland. Hubbie and I went there on holiday to look at geysers and the blue lagoon. When we awoke in our hotel on the first morning and went downstairs for breakfast, the smell of waffles wafted (I wonder if the smell of waffles has anything to do with the word "wafted"?!) up the stairs. We were very pleased to see a waffle iron and batter and made ourselves some waffles - we've been talking about them ever since and Hubbie bought me a waffle-iron for Christmas (romantic isn't he?). This morning I made banana waffles. It is a failsafe recipe and we always have bananas in the house.

Banana nutmeg waffles 

Makes 4 waffles. This recipe came from here and is in American cup measurements, but all you have to do is go and buy cup measurers, and it opens up a world of possibilities! I modified it slightly by adding wholemeal flour – I think it adds sweetness.


3/4 cup wholemeal flour
1/2 cups plain flour
3 teaspoons baking powder
1/2 teaspoon salt
1 pinch ground nutmeg
1 cup semi-skimmed milk
1 egg
2 ripe bananas, sliced


Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Pour milk into a jug or bowl and add the egg and sliced bananas. Mash the bananas into the milk using a fork and mix the egg. Add the wet ingredients to the dry and stir to combine. The mixture is much thicker than normal pancake batter so don't be tempted to add more liquid.


Spray preheated waffle iron with cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron.  Cook until golden brown (about 2 minutes in my electric waffle iron). Serve hot with fruit and syrup.