Caramel Waffle Cookie Banana Bread
Caramel Waffle Cookie Banana Bread – that really is a mouth full. Caramel waffle cookies or ‘Stroopwafels’, literally translated as syrup waffle, are thin crisp waffle cookies, with a gooey layer of soft caramel in between. These Dutch stroopwafels are quite popular worldwide and have found their way to supermarkets across the globe.
In 2015, United Airlines even started serving original Daelmans stroopwafels on their flights. The stroopwafels were so popular, that when United Airlines stopped serving them last year, passengers kept asking on social media to please have them back in their snack rotation. And United Airlines listened. Since January of this year, the stroopwafels are back.
As a banana bread lover, it probably was just a matter of time for me to make one with stroopwafels. Although it had never crossed my mind before. Yet when presented with a challenge to come up with a recipe with Daelmans stroopwafels, it became clear to me that it had to be a banana bread.
It’s a keeper
And let me tell you: this caramel waffle cookie banana bread definitely is a keeper. The taste is simply out of this world. Challenge or not, this is a recipe I have to share with you all. So here it goes…
3 small bananas (peeled ca. 250 g)
2 eggs (M)
100 ml vegetable oil
2 tsp vanilla extract
50 g brown sugar
200 g (spelt) flour
1 tsp ground cinnamon
2 tsp baking powder
1 package stroopwafels (10 waffles)
Preheat your oven to 180°C and line a loaf pan with parchment paper or grease well.
Peel and mash the bananas.
Mix the bananas with the eggs, oil and vanilla extract.
Add the flour, sugar, cinnamon and baking powder and mix well.
Roughly chop the stroopwafels (and try not to eat too much of them or you’ll end up not having enough for your banana bread).
Fold about 2/3 of the stroopwafels pieces into the batter. Also add the crumbs from chopping, so nothing goes to waste.
Pour the batter into the prepared pan and sprinkle the rest of the stroopwafels pieces on the top.
Bake ca. 60 minutes in the middle of the oven.
Let cool completely (though I can wait that long) and cut into thick slices.