Banana Nut Buttermilk Waffles

National Waffle Day motivated me to find this Martha Stewart recipe. YUM! It didn’t take as long as I thought it would, either. Here’s the delicious recipe!

Banana Nut Buttermilk Waffles

Serves 4 to 6

• 2 cups all-purpose flour
• 1/2 cup packed light-brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large eggs, separated
• 2 cups nonfat buttermilk
• 8 tablespoons (1 stick) unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 3 very ripe bananas (about 1 1/4 pounds)
• 1 tablespoon freshly squeezed lemon juice
• 2/3 cup coarsely chopped walnuts

Directions

1. Preheat a waffle iron. Into a large bowl, sift together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
2. In a medium bowl, whisk together egg yolks, buttermilk, butter, and vanilla. Pour into dry ingredients; stir until just combined.
3. In a separate bowl, coarsely mash bananas and lemon juice (Cooper particularly enjoyed helping with this part); stir into batter along with the walnuts. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.
5. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve. They were a hit with the whole family!