Ingredients
2 cups all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs, separated
2 cups nonfat buttermilk
8 tablespoons (1 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
3 very ripe bananas (about 1 1/4 pounds)
1 tablespoon freshly squeezed lemon juice
2/3 cup coarsely chopped walnuts
Preparation
Heat waffle iron. In a large bowl, sift together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
In a medium bowl, whisk together egg yolks, buttermilk, butter, and vanilla. Pour into dry ingredients; stir until just combined.
In an empty bowl, coarsely mash bananas and lemon juice; stir into batter along with the walnuts. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.
Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve.
