Banana waffles

Preheat the waffle iron, to medium-high if it has settings.

In a large bowl whisk 180 g all-purpose flour, 1 tbsp granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp cinnamon and 1/4 tsp nutmeg; do not add too much flour.

In a medium bowl mash 245 g of banana.

Variation: if the bananas are not ripe enough, bake them in their peels on a baking sheet at 350 for about 10 minutes, until blackened.

Whisk in 120 ml milk, one large egg and 2 tsp vanilla.

Pour the wet into the dry and stir gently with a spatula until just mixed; overmixing makes the waffles gummy and dense.

Mix in 1/4 cup melted unsalted butter last, so the cold milk and bananas do not harden it into granules.

Put about a third to a half cup of batter in the center of the iron, close and cook three to four minutes until golden brown and the steam stops; the first may take less.

Move each waffle straight onto a cooling rack so the steam escapes and it stays crisp; repeat with the remaining batter.

To make ahead, freeze in a freezer bag up to three months; reheat in a toaster on the frozen setting or an air fryer at 350 for a few minutes.

Garnish with more banana slices and serve with plenty of maple syrup.