These waffles tick all of the boxes for banana bread lovers. They cook in less than half of the time it takes to bake a loaf of banana bread. If you have waffles left over, you can reheat them the next day in a toaster oven until crisp, in just about a minute. These are great with maple syrup and jam but would also be delicious spread with peanut butter or cream cheese or drizzled with chocolate sauce.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup mashed overripe bananas (2 to 3 bananas)
- 4 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving
- Pure maple syrup, for serving
Instructions
- Preheat the oven to 250 degrees F with a baking sheet on the middle rack. Preheat a waffle iron to medium heat.
- Whisk together the flour, brown sugar, baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk and vanilla in a large bowl; whisk in the mashed bananas. Add the dry ingredients and fold with a rubber spatula just to combine; do not overmix. Stir in the melted butter.
- Brush the waffle iron with butter. Add a heaping 1/3 cup batter per waffle; close the lid and cook until the waffles are deep golden and crisp, 5 to 6 minutes. Keep the waffles warm in the oven while making the rest. Serve with butter and maple syrup.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 227 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 62 mg |
| Sodium | 236 mg |