Banana Pecan and Caramel with Coconut Ice Cream Waffle
A sweet dish for a mouth-watering breakfast
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Ready Time
20 mins
20 mins
Preparation
10 mins
10 mins
Cooking
10 mins
10 mins
Serves
8
20 mins
Ready Time
Ready Time
10 mins
Preparation
Preparation
10 mins
Cooking
Cooking
8
Serves
Serves
Ingredients
- 3 eggs
- 1¾ cups milk
- 125g unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups self-raising flour
- ¼ cup brown sugar, plus ½ cup extra to sprinkle
- 2 large banana, thinly sliced
- ¼ cup chopped toasted pecans
Caramel Sauce
- 300ml thickened cream
- 60g butter
- ¾ cup brown sugar
Ice cream and toasted chopped pecans to serve
Method
- Select CLASSIC setting and dial up 6 on the browning control dial. Preheat until orange light flashes up and the word HEATING disappears.
- Whisk together the eggs, milk, butter and vanilla in a jug and set aside.
- Combine flour and sugar in a large bowl, make a well in the centre and whisk in milk mixture to form a smooth batter.
- Using waffle dosing cup, pour just under ½ cup of batter into each waffle square. Sprinkle 1–2 teaspoons of brown sugar over each waffle square and top with 4 slices of banana. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter, banana and sugar.
- To make caramel sauce, combine cream, butter and brown sugar into a small saucepan. Stir over medium heat and bring to the boil, reduce to low and simmer for 2–3 minutes or until thickened.
- To serve, top waffles with ice cream and toasted pecans; drizzle over caramel sauce.
Appliance
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