Crispy waffles with bananas baked in ricotta

A perfect weekend breakfast! Crispy waffles paired with creamy baked bananas and ricotta.




  • 295g (1 3/4 cups) all-purpose flour
  • 30g (2 tablespoons) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 420 ml (1 3/4 cups) milk
  • 90g (6 TBSPs or 3/4 stick) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon vanilla paste
  • + sunflower oil or melted butter for cooking

Baked bananas

  • 2 large bananas or 4 medium, peeled and halved lengthwise
  • 100150g (about 1/2 cup) ricotta cheese
  • 120ml (1/2 cup) whipping cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon light muscavado sugar (light brown sugar)
  • + cinnamon for serving (optional)


  1. Make the waffle batter:
    In a large bowl whisk together the flour, sugar, baking powder and salt. In a separate bowl whisk together the eggs, milk, melted butter and vanilla paste. Add the wet ingredients to the dry and whisk thoroughly until combined and the batter is smooth. Set aside.
  2. Set the oven to 220°C (430 degrees F).
  3. Grease a medium baking dish with melted butter or oil and place in the bananas, flat side down. You want the bananas to fit in tightly.
  4. In a small bowl, whisk together ricotta, cream and the sugars just until you get a smooth mixture. Pour over the bananas. Sprinkle extra brown sugar on top (optional).
  5. Bake for about 10 minutes, until the bananas are aromatic, golden and the cream mixture has thickened.
  6. While the bananas bake, start making the waffles:
    Heat your waffle iron, brush the grids lightly with oil or melted butter. Pour enough batter over the grid to cover it, between 1/2 – 3/4 cup, close the waffle iron and cook waffles until golden and crispy, around 6-8 minutes. It is best if your first batch is the test one, to see how much batter your waffle iron can handle (it’s better to start with less batter than risk spilling it all over).
  7. Place waffles on a large plate and serve like that, along with the bananas still in the baking dish. This keeps them warm longer and everyone can take as much as they want. On average, I would serve 2-3 waffles with 1 banana (or half of a large banana).


The baked bananas can be stored in the fridge (dish covered with plastic wrap) and served cold, but they are better straight out of the oven. You can keep them warm in the oven until you’re ready to serve. The baking dish itself (if using stoneware) stays hot for a while.
The same goes for waffles – keep them warm in the oven (turned off, but still warm from the baking) until serving time.

When baking the bananas, choose a dish that is just big enough for all. You don’t want too much space around them, you want walls to keep the cream in place.

The waffle recipe is borrowed fromBon Appétit (May 2008), waffles made with one slight addition – the vanilla paste.