1 ¼ cups all-purpose flour
¾ cup sugar
½ cup chopped walnuts
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
¼ tsp fine salt
1 cup smashed banana (2 to 3 small bananas)
½ cup vegetable oil, plus more for brushing waffle iron
½ cup sour cream
1 tsp pure vanilla extract
2 large eggs
Soft unsalted butter and confectioners' sugar, for dusting (optional)
1. Preheat a waffle iron to medium-high. Preheat the oven to 200ºF (to keep cooked waffles warm). Whisk together the flour, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Whisk together the banana, oil, sour cream, vanilla and eggs in another bowl. Fold the banana mixture into the flour mixture until just combined (it's ok if there are lumps).
2. Lightly brush the top and bottom of the waffle iron with oil. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown, 4 to 6 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter.
3. Spread with butter and dust with confectioners' sugar if you'd like.
Tips and Substitutions
Freeze the waffles in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degree F oven until warmed through and crisp.
Special Equipment: Waffle iron (preferably Belgian style)