This Vietnamese banana waffle recipe is a fresh way to use your ripe bananas. Crispy on the outside and chewy on the inside, these waffles offer a delightful contrast in texture that no one can resist.
Table of Contents
Vietnamese Banana Waffles (Bánh Kẹp Chuối)
Born and raised in Vietnam, I grew up with many tasty street foods, from savory snacks like Vietnamese Pizza, Bánh Pate Sô (meat pies), Bánh Bao (steam buns) to sweet treats like Vietnamese Flan, Chè Thái (fruit cocktail), and Chè Đậu Xanh (mung bean dessert soup).
Waffle (Bánh Kẹp or Bánh Tàn Ong) is a cherished part of my childhood. In Vietnam, these waffles are made with stovetop waffle makers and are much thinner and crispier than the ones I tried in Europe.
Banana and coconut are popular ingredients in traditional Vietnamese desserts, such as:
- Vietnamese cassava cake (Bánh Khoai Mì Nướng)
- Banana bread pudding cake (Bánh Chuối Nướng)
- Pandan honeycomb cake (Bánh Bò Nướng Lá Dứa)
- Steamed pandan layer cake (Bánh Da Lợn)
This coconut banana waffle recipe is the one I learned from an overseas Vietnamese housewife. I made a few adjustments to the ratio and reduced the sugar to suit my taste.
Ingredients
You only need a few ingredients that are easy to find at any Asian market. The secret to the perfect texture is the combination of three types of flour: rice flour, all-purpose flour, and tapioca starch.
- Ripe banana (medium-sized)
- Tapioca starch
- All-purpose flour
- Rice flour
- Eggs
- Sugar
- Baking powder
- Salt
- Coconut cream
- Vegetable oil
- Vanilla extract
How to serve
- These banana waffles are delicious on their own, but I love pairing them with Vietnamese iced coffee or a warm Vietnamese egg coffee for a satisfying light meal.
- Sometimes, I top the waffles with a scoop of coconut ice cream and enjoy them cold.
- If you’re not a fan of coffee, milk teas such as caramel milk tea are also a great choice.
Other Asian recipes utilizing a waffle maker
Vietnamese Banana Waffles (Bánh kẹp chuối)
Equipment
- 1 Waffle maker
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
- In a large bowl, mix together the coconut milk, eggs, cooking oil, and vanilla extract, along with the sugar and salt.
- In a separate bowl, combine the tapioca starch, all-purpose flour, rice flour, and baking powder.
- 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.
- Sieve the batter to remove any lumps.
- Mash the banana then mix it into the batter. Cover the bowl and let the batter rest for 20-30 minutes.
- Preheat your waffle maker. Applying some melted butter on the molds helps enhance the flavor and creates a nice crust on your waffles.
- 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.
- Cook the waffles until no more steam is released from the maker, indicating they're ready.
