In a bowl, mix the flour, baking powder, salt and sugar. Add the eggs, vanilla, melted butter and milk. Mix with a hand-mixer until you have a smooth, thick batter. Let the batter rest for a minimum of 30 minutes. The batter can be left overnight in the fridge. Preheat the waffle iron on a medium heat; add a ladleful of batter to the waffle iron. Cook until golden-brown.
Transfer to a wire rack to cool, so the waffles do not go soggy. Meanwhile heat a small sauté pan and toast the nuts for 3-4 minutes until lightly golden. Tip onto a plate to cool and then break into pieces. To serve, place a waffle on a serving plate, top with slices of banana, a sprinkling of pecan nuts and a generous drizzle of maple syrup.
Top tip: If you want to serve the waffles hot, simply put back in the waffle iron for 30 seconds and serve. Warm the maple syrup in a small pan before serving!
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