Banana Churro Waffles Recipe

Dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon and 1 teaspoon salt until evenly combined.

Wet ingredients

In a separate medium bowl whisk together 2 large eggs, 1 1/2 cups whole milk, 6 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Small lumps are okay; do not overmix. Fold in 3 tablespoons semi-sweet chocolate chips evenly into the batter.

Let the batter rest 5 minutes while you preheat the waffle iron to medium-high heat. Resting hydrates the flour and helps a better texture.

Candied walnuts

Heat a small skillet over medium. Add 1 tablespoon unsalted butter. When melted, stir in 2 tablespoons brown sugar and 1 teaspoon ground cinnamon. Add 3 tablespoons chopped walnuts and toss for about 1–2 minutes until sugar melts and coats walnuts and mixture is fragrant. Transfer to a piece of parchment to cool and separate so they don't stick.

Churro dust

In a small bowl combine 2 tablespoons granulated sugar and 1 tablespoon ground cinnamon. Set aside for dusting waffles.

Slice 2 ripe bananas into 1/4" rounds and keep ready for topping.

In a blender or using an immersion blender, combine 4 oz softened cream cheese, 1/2 cup whole milk, 3 tablespoons maple syrup (or honey), 1/2 teaspoon vanilla and 1/8 teaspoon salt. Blend until very smooth and pourable. If too thick, add milk 1 tablespoon at a time until it reaches a syrup consistency. Taste and adjust sweetness if needed. Keep warm or at room temperature.

Brush or spray the preheated waffle iron with a little neutral oil or melted butter (about 1 teaspoon per side). Pour batter into the iron according to manufacturer directions (roughly 1/2 to 3/4 cup per waffle depending on size). Close lid and cook until golden and crisp, about 3–5 minutes, until steam slows and waffle is cooked through. Repeat, re-oiling as needed, to make 4 waffles.

As each waffle finishes, place on a wire rack in a warm oven (200°F/95°C) to remain crisp while you cook the rest.

To assemble each waffle: place waffle on plate, scatter a handful of chocolate chips across while still warm (chips will soften), arrange sliced bananas on top, sprinkle candied walnuts, then dust the waffle with the cinnamon-sugar churro dust. Drizzle generously with cream cheese syrup (about 2–3 tablespoons per waffle). Optionally dust with 1 tablespoon powdered sugar.

Serve immediately while waffles are warm and crisp.