Chunky Monkey Waffles Chunky Monkey Waffles

Chunky Monkey Waffles | Food styling by Christopher St.Onge | Prop styling by Madeleine Johari Image by: Ronald Tsang

Fluffy peanut butter–infused waffles topped with homemade strawberry jam and chocolate-dipped bananas make for the most fun brunch ever.

  • Prep time 1 hour
  • Total time 1 hour & 15 minutes

Ingredients

Strawberry Jam:
  • 2 1/2 cups quartered hulled fresh strawberries
  • 1 1/2 cup granulated sugar
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon chopped fresh mint or basil
Waffles:
  • 2 cups alI-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups smooth peanut butter
  • 1/4 cup butter , melted
  • 2 cups buttermilk
  • 3 eggs
  • 1 teaspoon vanilla
  • maple syrup (optional)
Chocolate-Dipped Bananas:
  • 2 bananas
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped roasted salted peanuts

Method

Strawberry Jam: In small heavy-bottomed saucepan, stir together strawberries, sugar, vinegar, mint and 3 tbsp water. Bring to boil over medium-high heat; cook, stirring and skimming foam occasionally, until thick, about 20 minutes. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 3 weeks.)

Waffles: In large bowl, whisk together flour, baking powder, sugar, baking soda and salt. In blender, purée peanut butter with melted butter. Add buttermilk; blend until smooth. Blend in eggs and vanilla. Pour over flour mixture; stir just until combined. Batter will be very thick and fluffy. (Make-ahead: Cover and refrigerate for up to 12 hours.) Using about 1/2 cup for each waffle, pour batter onto hot nonstick waffle iron; spread batter using heatproof spatula. Close lid and cook until crisp, deep golden and steam stops, about 5 minutes. Transfer to baking sheet and keep warm in 250°F oven. (Make-ahead: Let cool and wrap individually in plastic wrap. Stack and overwrap in foil. Freeze for up to 1 month. Toast before serving.)

Chocolate-Dipped Bananas: Peel bananas; cut each into 8 pieces. Place on parchment paper–lined baking sheet. In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate chips. Using skewer, dip each banana piece in chocolate; lightly sprinkle with peanuts. Return to baking sheet. Refrigerate until firm, about 10 minutes. (Make-ahead: Refrigerate for up to 6 hours.)

Assembly: Place warm waffles on plates; top each with spoonful of jam and chocolate banana pieces. Drizzle with warm maple syrup (if using).

Tip from The Test Kitchen: If your waffle iron isn’t nonstick, spray it with cooking spray or brush it lightly with oil before adding the batter. If using frozen sliced strawberries to make the jam, increase the cooking time by a few minutes.

Makes 6 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 5 g
  • Sodium 667 mg
  • Sugars 59 g
  • Protein 17 g
  • Calories 667
  • Total fat 30 g
  • Potassium 514 mg
  • Cholesterol 97 mg
  • Saturated fat 11 g
  • Total carbohydrate 92 g

%RDI

  • Iron 27
  • Fibre 0.0
  • Folate 44
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10
  • Vitamin C 35
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Breakfast and Brunch

Chunky Monkey Waffles

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