Mini Banana Bread Waffles–Dash Mini Waffle Maker Review

My claim not to be a gadget girl maybe in jeopardy. Its not my fault. I blame my friend Audrey, Okay, maybe it isn’t Audrey’s fault but she started it. A few weeks ago we were able to get together for the first time since the pandemic started and she gave me a Dash mini waffle maker. Audrey wants me to try making Chaffles. If you don’t know what they are don’t feel bad. I didn’t either, beyond they were something people following the keto diet ate. I am going to try them but the first time I went to make them I was out of cheese and you can’t make chaffles without cheese. So I decided to make the banana bread waffles from the booklet that came with the waffle maker instead.

The reason I try and stay away from kitchen gadgets is they are often expensive, don’t work as promised, can only do one thing, and gadgets tend to be big and take a lot of space to store. Most gadgets are just not worth it. The question is is the Dash Mini Waffle Maker worth it or is it just another gadget taking up space in the kitchen?

What I like:

  1. Surprisingly, the waffle maker works and works well. The wells are deep enough to make thick, fluffy waffles. The waffles don’t stick to the plates. The waffle maker preheats and cooks the waffles quickly.
  2. The mini waffle maker is 9.99 on the Dash website and Amazon. I also saw them when I was at Walmart and Target for about the same price. In my opinion, this isn’t a bad price for what you get. I have seen less well made gadgets sell for a lot more.
  3. Can you make other things than breakfast waffles on the waffle Iron? A quick internet search gave me a lot of ideas for dinner and dessert waffles. I also checked out a blog called the Will It Waffle, where I got tons of non waffle food ideas to make on the waffle iron. The only limit, I can see to what you can waffle is the size of your waffle maker. In some cases, having a mini waffle iron can be a drawback.
  4. Its small size makes it easy to find a place for it in my cupboards. It takes up less space than my electric tea kettle so I can leave it on the counter without looseing too much counter space.

Suprisingly, the waffles are really delicious. I have to admit, I have been using this a lot more than thought I would and still have ideas of things I want to do with it. It isn”t practical if you are making waffles for a crowd but if you are making waffles for youself or two it is handy. The waffles freeze well and reheat nicely in a 350 degree oven for 5 – 10 minutes.

Mini Banana Waffles

Adapted from The Dash Mini Waffle Maker Instruction Manual

3/4 cup flour

1/2 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/2 cup mashed banana

6 TBS milk or buttermilk

2 TBS brown sugar

1 large egg, lightly beaten

1 1/2 TBS canola oil

Preheat your mini waffle Iron while you make your waffle batter.

In a small bowl, combine the flour, baking powder, baking soda, salt. Stir to combine. In another small bowl, combine the mashed banana, buttermilk, brown sugar, egg and oil. Stir until the sugar is dissolved and well combined.

Add the wet ingredients to the dry ingredients and stir until just moistened. Spray preheated waffle iron with a little non-stick cooking spray. Place 4 tablespoons of waffle batter in the middle of the lower plate. Close the lid and let cook until the indicator light goes off. Of the waffles aren’t done to your liking feel free to cook it a little more. Serve with maple syrup and butter, if desired.

Double Cranberry Banana Bread

Two kinds of cranberries in banana bread ??? YES, PLEASE!!! My mom is always wondering why I am constantly looking through cookbooks and cooking magazines. The answer is inspiration. I would have never thought of putting cranberries in banana bread and I think of putting cranberries in just about everything. This quick bread is just so good.

I thought the assertive cranberry would overwhelm the more delicate banana flavor but it didn’t. There is a nice balance between the sweet banana and the tangy cranberry.

Double Cranberry Banana Bread

Adapted from Taste of Home Fall Baking Magazine

2 1/2 TBS canola oil

1/3 cup sugar

1 large egg, room temperature

1/2 cup mashed ripe banana

1/2 tsp vanilla

3/4 cup plus 2 tablespoons flour

1 tsp baking powder

1/4 tsp salt

1/8 tsp baking soda

1/2 cup whole berry cranberry sauce

6 TBS chopped pecans, divided

1/4 cup dried cranberries

Preheat the oven to 350 degrees. In a medium bowl, cream the sugar and shortening. Beat in the egg, banana, and vanilla. In small bowl, combine the flour, baking powder, salt and baking soda; mix well.

Gradually add the dry mixture to the wet mixture. Fold in the cranberry sauce, pecans, and dried cranberries; mix well. Divide the batter between two 5″ x 3″ baking pans, sprayed with cooking Bake at 350 degree oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 10 minutes before removing the bread from the pan to cool completely.

Banana Split Bread

IMG_1711 (2)
My friends at work were treated to a week full of treats from my kitchen. Audrey over Lady Melady, My Castle, My Food, made this quick bread week and I am a quick bread/muffin freak. So that, coupled with the fact I haven’t really baked anything since my leave of absence in December, sent me into a baking frenzy. When a baking frenzy occurs, I take the results to work to share with my friends because even small batch baking is too much for one person when you are trying 3 or 4 small batch recipes at a time. Anyway my friends appreciated it and I got to bake until my heart’s content without consuming all the calories myself. It was a win-win situation.

This banana bread recipe came at a perfect time because I can get all the bananas I want for free. Apparently, my friends’ dad knows a truck driver who failed to store the bananas properly in his truck so the store refused delivery. Now the company has 36,0000 pounds of bananas to get rid of. I thought that was wrong too but it isn’t, they really have 36,000 pounds of bananas. It boggles the mind. Anyway, the initial recipe came from Audrey’s blog then I tarted it up with chocolate chips and pineapple because, well, everything is better with chocolate and you cant have a banana split without pineapple. Enjoy.

Banana Split Bread

7 TBS Flour
6 TBS sugar
1/4 tsp baking soda
1/8 tsp salt
1/4 cup mashed banana
3 TBS lightly beaten egg
2 TBS oil
2 TBS buttermilk
1/4 tsp vanilla
2 1/2 TBS marschino cherries
1/4 cup chocolate chips
2 TBS crushed pineapple
Preheat the oven to 350 degrees. Spray a 5 x 2 inch bread pan with non stick cooking spray, set aside. In a small bowl, combine flour, sugar, baking soda and salt; mix well. In knife around another bowl, combine the mashed banana, egg, oil, buttermilk and vanilla; mix well. Add the wet ingredients to the dry ingredients and mix until just moistened. Add cherries, chocolate chips and pineapple, gently fold in. Scrape batter into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Run a thin bladed around the outside of the pan. Turn out on to the wire rack cool completely.

Magazine Monday–Tropical Muffins with Coconut Topping

I really wanted to sit down and write something witty and profound for today’s post but every time I sat down to write it turned into a rant about thoughtless last minute bakery customers and even more thoughtless neighbors. So rather than going all negative, I thought I would just tell you how good these muffins are.

Tropical Muffins with Coconut Topping

1/2 cup plus 2 1/2 tablespoons flour
1/2 cup regular oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mashed banana
1/2 cup buttermilk
1/4 cup packed brown sugar
1 TBS canola
1/2 tsp vanilla
3 TBS lightly beaten egg
1/4 cup crushed pineapple, drained
2 1/2 TBS sweetened coconut

1 TBS sweetened coconut
1 1/2 tsp sugar
1 1/2 tsp rolled oats
Preheat oven to 400 degrees. In a medium bowl, combine flour, oats, baking powder, baking soda and salt. In another medium bowl, combine mashed banana, buttermilk, brown sugar, canola oil, vanilla and egg. Add the wet ingredients to the dry ingredients and mix until just moistened. Add pineapple and coconut. Fill the muffin cups 2/3 full. In a small bowl, combine all the topping ingredients and mix well. Spoon about one teaspoon of the topping on each muffin. Bake 18 minutes or until the muffin springs back when lightly touched in the middle. Remove from the pan immediately and let cool completely on a wire rack.