Recipe: Canyon Ranch Banana Waffles with Maple Walnut Syrup

BANANA WAFFLES WITH MAPLE WALNUT SYRUP

"These waffles are a great breakfast or brunch entree for parties. They can be made ahead of time and reheated just before serving. For an even prettier presentation, garnish each serving with a slice of grilled banana and a sprig of mint."

FOR THE MAPLE WALNUT SYRUP:
2 tablespoons all-fruit cherry or berry jam
2 tablespoons maple syrup
3/4 teaspoon frozen orange juice concentrate, undiluted
4 teaspoons toasted and chopped walnuts (for serving)

FOR THE WAFFLES:
2 medium ripe bananas, mashed
1 1/2 teaspoons corn oil
1/4 cup egg whites
3/4 cup low-fat (2 percent) milk
1 teaspoon vanilla extract
3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

TO PREPARE THE SYRUP:
Combine all the ingredients for the syrup, except the walnuts, mix well, and set aside.

TO MAKE THE WAFFLES:
Preheat a waffle iron.

Combine the bananas, corn oil, egg whites, milk, and vanilla in a bowl and beat until blended. Add the flours, baking powder, and salt and mix well.

Spray the hot waffle iron with non-stick cooking spray. Spoon 3/4 cup of the batter onto the center of the waffle iron. Cook until a golden brown, or until it stops steaming. Repeat with the remaining batter.

TO SERVE:
Halve each waffle and top each half with 1 tablespoon of syrup and 1 teaspoon of the toasted walnuts.

Makes 2 waffles, or 4 servings

Each serving contains approximately: Calories: 271, Fat: 5 g, Cholesterol: 3 mg, Sodium: 279 mg, Carbohydrates: 52 g, Protein: 8 g

Adapted from source: Canyon Ranch Cooking: Bringing the Spa Home by Jeanne Jones