Monday, December 1, 2008


It's no secret that I am a fan of bananas, sliced and served warm atop ice cream, mashed up in a bowl of oatmeal, dehydrated and sprinkled on cold cereal, stuffed with marshmallows and chocolate and roasted over an open fire, or straight from the peel. Any way you slice and serve it I am more than happy to give it a try. Most recently I have been trying to branch out and try some new bannany dishes, a recent visit to Bombay in Hillcrest introduced me to a most scrumptious and savory banana dish, Dizzy Noo Shak or Banana Curry.

Sooooo good!  It tasted like a cross between a spicy Indian curry and sweet banana bread, it was one of the most unique and delicious Indian dishes I have ever tasted. After trying this dish I felt inspired to cook up a scrumptious new banana breakfast treat the very next morning.


Sautéed Banana Waffle



1 Vans homestyle waffle

1 banana, cut into 1 inch thick slices

A pat of earth balance or butter

Drizzle of agave nectar or honey

3 or 4 crushed macadamia nuts

a sprinkle of shredded coconut


Pop the waffle in the toaster to toast and then in a small sauté pan heat the earth balance or butter till it starts to sizzle a smidge. Add to this the banana slices and cook until the banana pieces start to brown on each side.


Once the waffle is toasted to desired toastyness top with the caramelized bananas, a drizzle of honey or agave nectar, and a sprinkle of crushed macadamia nuts and shredded coconut.




If you don’t have time to muss with the stove and sauté the banana slices, banana waffle’s are equally scrumptious when served with nutella and nut butter.


Spread the toasted waffle with a smear of nutella and nut butter of your choice (I used Peanut Butter) and then top with sliced banana.


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