This past weekend I decided it was time to restock my freezer waffle stash, but instead of making my usual whole wheat waffles I branched out and tried something new. The addition of mashed banana and cinnamon really make for a fun twist on a breakfast standby. These waffles are great served with maple syrup, but I think they are even better topped with some natural peanut butter and a little bit of honey. This recipe made six and a half round waffles. I froze the leftovers and they are still tasty when heated up in the toaster. Next time you have a couple of old bananas sitting around I recommend giving this recipe a try.
BANANA BREAD WAFFLES
Adapted from Mother Thyme
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup milk
2 ripe bananas, mashed (about 2/3 cup)
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup chopped walnuts (optional)
1. In a large bowl mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
2. In a medium bowl mix milk, bananas, eggs, vegetable oil and vanilla extract.
3. Stir wet ingredients into dry ingredients until smooth and combined. Stir in nuts if using.
4. Follow your waffle maker's manufacturer instructions to cook waffles. Serve as desired.