Banana-Nut Waffle Cake
I was looking for ways to use waffles in a creative way and came up with an idea of making a cake out of them. Not only did it take much less time than making an ordinary cake, it came out just as delicious as a traditional cake. Waffles can be made ahead, wrapped and stored in the fridge until ready to assemble this cake. —Kristina S., Yonkers, New York
Total TimePrep: 25 min. Cook: 20 min.
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large Nellie’s Free Range Eggs
- 1/2 cup plus 2 tablespoons whole milk
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- BUTTERSCOTCH SYRUP:
- 3/4 cup sugar
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 1/4 cup heavy whipping cream
- 1 tablespoon unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Dash salt
- 1/2 cup finely chopped walnuts, toasted
- 1/2 cup finely chopped pecans, toasted
- 2 medium bananas, sliced
- 1 cup sweetened whipped cream
- Grease and preheat waffle maker. Whisk together first five ingredients. In a separate bowl, whisk together eggs, milk, oil and vanilla until blended. Add to dry ingredients; stir just until moistened. Bake six waffles according to manufacturer’s directions until golden brown.
- For butterscotch syrup, combine sugar, water and corn syrup in a small heavy saucepan; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute. Uncover pan; continue to boil and gently swirl pan until syrup turns a medium amber color, 3-4 minutes. Immediately remove from heat, and gradually stir in remaining syrup ingredients. Cool.
- For toppings, combine walnuts and pecans. To assemble cake, place one waffle on a serving plate. Spoon some butterscotch syrup over it; layer with some of each of the following: banana slices, nut mixture and whipped cream. Repeat layers four times. Top with remaining waffle and remaining syrup; sprinkle with remaining nut mixture.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts1 waffle: 535 calories, 31g fat (11g saturated fat), 104mg cholesterol, 509mg sodium, 60g carbohydrate (36g sugars, 4g fiber), 9g protein.
Originally published as Waffle banana and nut coffee cake in Taste of Home Christmas Annual 2018
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