Dessert & Snacks

Chocolate-Hazelnut Banana Waffle Melt

Name: Chocolate-Hazelnut Banana Waffle Melt
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Yield: 1 serving
Ingredients: 2 Mountain Waffle Co. Galette Style Sandwich Waffles (one 2-pack); 2 tablespoons chocolate-hazelnut spread; 1/2 banana, cut into 1/4-inch coins; 1 pinch sea salt

The after-school snack that disappears in seconds. Chocolate-hazelnut spread and banana slices get pressed in a warm pan until everything turns melty, then finished with a tiny pinch of sea salt.

Jump to Recipe

Prep5 min
Cook4 min
Total9 min
Servings1
DifficultyEasy

Ingredients

Makes 1 serving

Servings

2 Mountain Waffle Co. Galette Style Sandwich Waffles (one 2-pack)See this product’s spec sheet
2 tablespoons chocolate-hazelnut spread
1/2 banana, cut into 1/4-inch coins
1 pinch sea salt

Steps

Tap a step when it’s done to keep your place.

1Spread the chocolate-hazelnut spread edge to edge on the inside of both waffles. Spread on both sides, it seals the filling in.
2Lay the banana on one waffle in 1/4-inch coins, sprinkle the salt, and close the sandwich.
3Cook in a skillet over medium-low, 1–2 minutes per side, pressing gently, until warm through and the spread starts to ooze.
4Rest 1 minute (the filling is very hot), slice in half and serve.

Tips & Swaps

Swap: Sliced strawberries work in place of the banana.

For Foodservice◆Retail◆College Dining

In Your Kitchen

Putting Chocolate-Hazelnut Banana Waffle Melt on your menu? Here’s where it sells and how it works at volume.

Best for: College late-night, kids' menus
The moment: After-school and late night
Why it works for you: Three ingredients and a press; label for tree nuts.
Menu it as: Warm pressed waffle with chocolate-hazelnut and banana

Allergen note: Contains tree nuts (hazelnuts in the chocolate-hazelnut spread). Label it for tree nuts.

Batch & prep ahead: Spread the waffles ahead and add the banana to order so it doesn't brown.
Hold & reheat: Press on a flat-top or in a panini press for a minute or two per side, until warm through.
Plating: Cut in half and stack the halves so the filling shows. A dusting of powdered sugar finishes it.