Back
0.0 from 0 votes

Vietnamese Banana Waffles (Bánh kẹp chuối)

This Vietnamese banana waffle recipe is a refreshing way to use your ripe bananas. With a crispy exterior and a chewy interior, these waffles provide a delightful contrast in texture that everyone will crave.

Prep Time
30 mins
Cook Time
30 mins
Course: Dessert , Snacks
Cuisine: Vietnamese

Ingredients

  • 3 medium-sized ripe banana
  • 2½ cup tapioca starch (300g)
  • ½ cup rice flour (75g)
  • ½ cup all-purpose flour (75g)
  • ¾ cup sugar (150g)
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3 eggs (size L)
  • 1 can coconut cream (14oz/400ml)
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract

Instructions

    Cup of Yum
  1. In a large bowl, mix together the coconut milk, eggs, cooking oil, and vanilla extract, along with the sugar and salt.
  2. In a separate bowl, combine the tapioca starch, all-purpose flour, rice flour, and baking powder.
  3. Gradually sift the dry ingredients into the wet mixture, mix well. The batter may have slight lumps from the tapioca starch, but this is fine.
  4. Sieve the batter to remove any lumps.
  5. Mash the banana then mix it into the batter. Cover the bowl and let the batter rest for 20-30 minutes.
  6. Preheat your waffle maker. Applying some melted butter on the molds helps enhance the flavor and creates a nice crust on your waffles.
  7. Give the waffle batter a quick mix before cooking, as it may have separated slightly during the resting period. Use a ladle to pour three to four scoops of batter onto the waffle iron, adjusting the amount based on the size of the waffle mold.
  8. Cook the waffles until no more steam is released from the maker, indicating they're ready.