They say necessity is the mother of invention.
When you get a waffle maker for Christmas, it becomes necessary for you to invent waffle types. When you have overripe bananas, it becomes necessary for you to use them up.
Okay, so a quick Google search shows that I was not the first person to come up with this, but I did think it was pretty brilliant when I thought of it. Even better: They’re whole wheat, and you can whip them up while the coffee’s brewing.
And I know we’re all trying to be healthy and stuff in the new year, but sometimes — sometimes you just need a banana bread waffle. With peanut-butter maple syrup.
Banana Bread WafflesYou could also make these into pancakes if you don’t have a waffle-maker! Just don’t skip the PB syrup. Trust me. Makes about 10 4″-square waffles.
- 4.5 oz. all-purpose whole wheat flour (about a cup)
- 4.5 oz whole-wheat pastry flour (about a cup)
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp Sucanat
- 2 eggs, beaten
- 2 tbsp butter, melted
- 1.5 cups mashed banana
- 1.5 cups milk, buttermilk, or water
- Combine dry ingredients in a large bowl. In a smaller bowl, combine wet. Add the wet to the dry and whisk until ingredients are just combined. Let batter rest for about 5 minutes.
- Preheat waffle iron while the batter rests. Give the batter one final whisk and pour into iron, using the amount of batter suggested in your manufacturer’s instructions (you may want to err on the side of less, I had a bit of spillover). Serve with PB syrup, below.
Peanut Butter Maple Syrup
- 1/4 cup peanut butter
- 1 tbsp butter
- 1/4 cup maple syrup
- pinch of cinnamon
- In a small dish, microwave pb and butter until softened, 30-60 seconds. Add cinnamon and maple syrup, mix well. If it’s too thick, you can add a splash of water. If it starts to harden, just reheat. Pour onto everything or eat with a spoon.