Grain Free Banana Split Waffle Cake
I’ve definitely got a doozy of a gluten free dessert for you today! Introducing the Grain Free Banana Split Waffle Cake! Now isn’t that the perfect brunch dish?! If I do say so myself! It’s just like eating dessert for breakfast. And there’s nothing better than that!
This post was generously provided by Hamilton Beach and Stonyfield Yogurt (#ad)
This “cake” came out better than I could have ever imagined. Banana waffles, smothered in a Stonyfield yogurt/whipped topping frosting, with sliced strawberries and more bananas. Yes, please. Then drizzled in chocolate syrup and sprinkled with homemade Mexican baking chocolate? It’s all your dreams come true, trust me!
When Hamilton Beach sent me a waffle maker, I knew I wanted to use waffles as a dessert during Easter Brunch Week. I considered a German chocolate waffle. And I still might play around with that one at a later date but ultimately, going for a traditional kids dessert like banana splits just won me over! Especially as we head closer and closer to summer, the classic flavors of banana, chocolate, and strawberries seemed appropriate. Who doesn’t love a good banana split! It’s so bright and cheerful looking too!
I ended up having to make this twice. The first time, the waffles came out great, but as they sat around, waiting for scrumptious toppings, they kind of went mushy. Then once I actually topped them with everything, the waffles just were not up to the task. They started leaning like the Tower of Pisa, and all my beautiful toppings came sliding off! So, the next time around, I cooked them longer and then baked them into the oven so they were crispy. That way, they withstood the test of multiple toppings and cutting into it to serve was a piece of cake! See what I did there 😉
I think sometimes, a look behind the scenes of what life is really like for a food blogger is fun! You can see how not every recipe comes out great the first go-around (ok, it’s rare in my house that a recipe comes out perfect the first time!) and little tweaks along the way are necessary to ensure a final product fit for you, my wonderful readers! So, that’s my secret for this Grain Free Banana Split Waffle Cake. You need to bake those waffles before you top them!
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Grain Free Banana Split Waffle Cake
- 1 1/2 Cup Paleo flour blend I used Bob’s Red Mill
- 1/2 Cup Cassava flour I used Otto’s
- 2 Tbsp Coconut flour
- 1 Tbsp Baking powder
- 2 Eggs
- 1 1/2 Cup Coconut milk Can use cashew or almond instead
- 2 tsp Apple cider vinegar
- 1/4 Cup Coconut oil or ghee Melted
- 1/4 Cup Coconut sugar
- 1 tsp Vanilla
- 1 tsp Salt
For waffle cake
- 2 Bananas Sliced
- 1 pound Strawberries Sliced
- 2 Cups Greek yogurt I used Stonyfield
- 4 Cups Whipped cream I used coconut but regular is fine too!
- Chocolate sauce
- Caramel sauce
Preheat waffle iron. Spray with cooking spray, if needed.
Combine flours in a large mixing bowl with baking powder.
Add the rest of the waffle ingredients (eggs, milk, vinegar, oil, sugar, vanilla, and salt) to bowl and stir well to combine.
Pour 1/4 cup servings onto waffle pan. Follow waffle iron cooking instructions.
Preheat oven to 250 degrees.
After waffles are done, put them in to oven for 10-15 minutes to dry out (this step is needed only if you want to make the cake. You need to dry the waffles out or they’re too soft to hold the toppings).
Once the waffles are crispy, remove from oven.
To assemble the cake
Stir yogurt and whipped cream together in a mixing bowl.
Slice bananas and strawberries.
Spread yogurt mixture on top of waffles and top with sliced fruit.
Layer three waffles on top of each other with fruit and yogurt in between layers.
On top, spread more yogurt and fruit over top. Drizzle with chocolate sauce and caramel sauce. Dust with cocoa powder if desired or sprinkles.