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Banana Waffles with Peanut Butter Maple Syrup + Cookbook Review

These crisp cinnamon-scented banana waffles are guaranteed to please, especially with hot peanut butter maple syrup flowing and filling the waffle’s indented squares. That’s what waffle holes are for, you know, to capture maple syrup.

Banana Waffles with Peanut Butter Maple Syrup | Letty's KitchenSmashed ripe bananas and fluffy beaten eggs, with whole wheat flour and spice, plus oil, milk, and vanilla–banana waffles are reason enough to own a waffle iron. You could cook the batter into tender pancakes, sure, but waffles, crisp waffles. Even the word rolls off the tongue in a most pleasant way.

These banana waffles with peanut butter maple syrup are from a new cookbook–Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts. The cookbook, by author, blogger, and friend Becky Rosenthal, teaches how to make a freezer work for you, with enticing recipes for make-ahead-and-freeze meals, and for dishes that use home-frozen ingredients, like fruits, veggies, pie crusts, and more.

Ingredients for Banana Waffles with Peanut Butter Maple Syrup | Letty's Kitchen

I froze two super-ripe bananas last week for banana waffles, and (after we downed a few waffles with the peanut butter syrup), I popped a few in the freezer, per the cookbook instructions. Yesterday I pulled one of those frozen waffles out of a baggie and crisped it up in the toaster oven for breakfast. Perfect!

Thumbing through Becky’s freezer cookbook, you’ll notice that every recipe is illustrated with at least two gorgeous show-and-tell photos. One breakfast burrito photo shows them golden and crisped. thanks Becky for the idea–now burritos around here get a few extra minutes in a hot dry skillet. We love how the crunch of a crisped tortilla balances the soft burrito filling…

Becky’s recipe blog is The Vintage Mixer. She writes that she romanticizes her grandmother’s era. My waffle iron is a vintage treasure, with first-class patina from many a waffle breakfast–it was my grandmother’s.

Banana Waffles with Peanut Butter Maple Syrup | Letty's Kitchen

I’m not embarrassed to tell you that I love maple syrup so much that when I finish a plate of waffles, or pancakes, or French toast, I lick the plate. Depending on the company, I’ll exit the room with my plate. But if it’s just Robbie and me, I hold the plate to my face and lick it right in front of him. Yes, I licked the plate after the last bite of banana waffles with peanut butter maple syrup. 😉

Banana Waffles with Peanut Butter Maple Syrup recipe notes:

  • For extra whole grain nutrition, sub white whole wheat flour for all-purpose flour.
  • I planned use honey in the batter, so I didn’t mix sugar in with the dry ingredients, and shortly forgot to whip the honey in with the eggs. Guess what? Banana waffles made with ripe bananas and whole grain flour are perfectly sweet. Even without peanut butter maple syrup!

More eye-catching vegetarian recipes from Becky’s Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts.

  • Coffee Granita, with cold-brew coffee
  • Thai Peanut Sauce, enough for several meals
  • Mexican Rice and Black Bean Bowls with Avocado Cream (made with frozen avocado puree)
  • Fruit and Yogurt Pops

May you enjoy a fabulous weekend–get in the kitchen and cook something delicious!

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Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts

I was given a copy of Fast to the Table Freezer Cookbook to review. My opinions about this cookbook are my own, not the publisher’s or the author’s.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Banana Waffles with Peanut Butter Maple Syrup | Letty's Kitchen
Print
Banana Waffles with Peanut Butter Maple Syrup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Yummy, crisp whole grain banana waffles with to-die-for peanut butter maple syrup--you will love to bake them, pop them in the freezer, and toast them when you feel like waffles, but don't have the time.
Ingredients
  • Waffles
  • 2 cups all-purpose flour (I used white whole wheat flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1 tablespoon honey or pure cane organic sugar
  • 2 ripe bananas , mashed (about 2/3 cup)
  • 1 cup milk (I used coconut milk)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • Peanut Butter Maple Syrup:
  • ¼ cup peanut butter
  • ½ cup pure maple syrup
Instructions
  1. Waffles:
  2. Mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. In a large bowl, using an electric mixer, whip the eggs with the honey, until they have doubled in size. Add the mashed banana and whip another minute.
  3. Make a well in the center of the dry ingredients and stir in the milk, oil, and vanilla, all at once. Mix until just combined, and then fold in the banana mixture.
  4. Cook the waffles according to the waffle iron manufacturer’s instructions. (see note) If you plan to freeze them, leave slightly underdone.
  5. Syrup:
  6. Whisk the peanut butter and maple syrup together in a small saucepan over low flame.
Recipe Notes
  • After a couple of false starts, mostly because I let myself be distracted doing something else, I decided that ½ cup batter cooked for just under 2 minutes turned out perfect waffles.
  • The cookbook recipe says this makes 12 waffles. I got 8.
  • Freeze: Let the waffles cool, then lay out on a baking sheet lined with a silicone mat or parchment paper. Freeze. Once frozen, transfer to a gallon-size resealable plastic bag.
  • 6 comments

    • I love making PB syrup! This is my kind of recipe Letty. Reply · 7 July, 2016

      • Thank Alisa. I had never thought to make p-butter/maple syrup but it’s certainly in the loop now! Reply · 13 July, 2016

    • Maybe this book could cure me of an affliction. I am always sticking things in the freezer then either firgetting them or wondering what the heck to do with them . GREG Reply · 9 July, 2016

      • My husband accused me of not knowing what I have in the freezer, but eventually I use it all on this or that–soup, frittata, or what-not!! Reply · 13 July, 2016

    • Banana and peanut butter are a natural match. Love the recipe =) Thanks for sharing. Reply · 2 August, 2016

      • Thanks Marianela–and you are welcome! Reply · 5 August, 2016

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