Viennese waffles with banana and whipped cream
10 servings
30 minutes
Viennese waffles are a classic of Austrian cuisine, embodying refined sweetness and airy texture. They appeared in Europe in the 18th century and quickly won the hearts of gourmets. This version combines the softness of banana, the tenderness of whipped cream, and the crunch of nuts and chocolate crumbs. The batter is first prepared with butter, sugar, and eggs, then vanilla and flour are added for lightness. Baked until golden brown and generously topped with condensed milk, bananas, and cream, creating a harmony of flavors. These waffles are an ideal choice for breakfast or a sweet dessert.
1
Grate the soft butter on a coarse grater.
- Butter: 100 g
2
Add sugar and mix well.
- Sugar: 150 g
3
Break the eggs, add vanilla and baking powder.
- Chicken egg: 3 pieces
- Vanillin: 1 piece
4
Whip until homogeneous mass.
- Chicken egg: 3 pieces
5
Add sifted flour. The dough should be slightly thicker than for pancakes and easily come off the spoon.
- Wheat flour: 250 g
6
Bake in the waffle maker until a beautiful golden color.
7
Spread warm waffles with condensed milk, add banana pieces, top with whipped cream. Sprinkle with chocolate and nuts.
- Dulce de leche (boiled condensed milk): 1 jar
- Bananas: 2 pieces
- Whipped cream: 200 ml
- Chocolate shavings (crumbs): 50 g
- Walnuts: 50 g
