|1 packet||Bourbon Vanilla Sugar|
|125 g||Wheat Flour Type 405|
|0,5 tsp||Back Powder|
|125 g||Ground almonds|
|0,125 l||Mineral Water|
Banana waffles stay soft and taste very fruity. Use 2-3 bananas depending on size. After peeling, I received about 300 g of pulp. First pour butter into a butter pan and melt at a low heat. Put the butter aside and allow to cool. Cream eggs with sugar and bourbon vanilla sugar. Add butter and stir in. Mix flour with baking powder and grated almonds and stir into the eggs. Add carbonated mineral water and stir the waffle dough until smooth. Peel and dice the bananas, pour into a mixing bowl and puree finely with the juice of an organic lemon. Stir the banana puree into the waffle dough and leave to swell for about 30 minutes. Preheat the waffle iron and grease before each baking cycle. Place two heaped tablespoons of dough in the middle of the waffle iron, close the lid and bake the banana waffles until golden brown, as shown in the picture above. Do not open the lid too early, otherwise the dough will stick. When the waffles start to brown, you can simply lift them out of the waffle iron with a fork and place them on a grid to cool.