Keep all ingredients ready at room temperature.

Sift wheat flour with baking powder, soda and salt.
Do not sift barley flour to retain the fiber content in the barley flour.

In a big mixing bowl, take 1 banana and mash it with a fork.

Add in powdered sugar (as per taste), oil and essence. Mix well.

Now add in milk and mix to form a homogenous mixture.

Add in elaichi powder and mix.
Preheat Waffle maker and oven.

Now add in barley flour (1/2 cup at a time) and mix. Mix in milk whenever required.

Now add in sifted dry ingredients (wheat flour, soda, salt and baking powder). Mix well. (But not vigorously or else waffles will become rubbery). Add milk or plain water if required. Add in some walnut pieces.

Keep the batter of flowing ribbon consistency. Brush oil and grease both sides of the preheated waffle maker.

Now pour 2 laddles of batter in the waffle maker plate (Do not overfill).

Close the waffle maker lid and cook until nice golden red color is attained. Take out the waffle carefully on to a wire rack, cool it a bit. Waffle will be soft first, but then will become crisp outside and soft inside.

Fill batter in ready-to-bake paper cups to 50-60% level. Sprinkle some walnuts as topping. Tap to remove any air pockets. Arrange the cupcakes on a baking tray.

Bake in a preheated oven at 160 °C for 15–20 minutes, or until the toothpick comes out clean. Cool the cupcakes on a wire rack.

Top waffles with toppings of your choice like ice cream, maple syrup, honey, melted chocolate, any fruit crush etc.
I topped with chopped banana walnuts and chocolate sauce.

Enjoy😊 super healthy homemade hygienic desserts.