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Banana Waffles with Peanut Butter Maple Syrup

Imagine crisp cinnamon-scented banana waffles with peanut butter maple syrup flowing all over and into the waffle holes. Have you ever mixed peanut butter into maple syrup for waffles? The hot peanut butter maple syrup takes these waffles to another level!

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

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Smashed ripe bananas and fluffy eggs with whole wheat flour, cinnamon and nutmeg, plus oil, milk, and vanilla. You could cook the batter into pancakes sure, but waffles, crisp banana waffles are totally worth the time. These waffles are reason enough to own a waffle iron.

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

Last week I froze two super-ripe bananas. A couple days later, I let the bananas thaw for these waffles, and, after Robbie and I had downed a few, their holes loaded with peanut butter maple syrup, I froze the rest of the waffles. Yesterday I pulled one of the frozen waffles out of a baggie and crisped it up in the toaster oven. What an ideal last minute breakfast!

ready for the freezer Banana Waffles with Peanut Butter Maple Syrup | Letty's Kitchen

As far as I’m concerned, the main reason waffles have indented squares is to catch and fill with maple syrup. Truth out: I love maple syrup so much that when I finish a plate of waffles, or pancakes, or French toast, I lick the leftover syrup off the plate. If it’s just Robbie and me, I hold the plate to my face and lick it right at the table. (If there’s anyone else around, I’ll exit the room so they don’t see me do it.) After eating these banana waffles with peanut butter maple syrup, of course I licked the plate!! 😉

over head shot of Banana Waffles with Peanut Butter Maple Syrup | Letty's Kitchen

Banana Waffles with Peanut Butter Maple Syrup recipe notes:

  • For extra whole grain nutrition, sub white whole wheat flour for all-purpose flour. (Affiliate link)
  • I planned make our waffles with honey instead of suger, so I didn’t mix sugar in with the dry ingredients. And forgot to whip the honey in with the eggs. Guess what? With hot peanut butter maple syrup, banana waffles with ripe bananas and whole grain flour are plenty sweet! I say skip the sugar.

The recipe comes from my girlfriend Becky, the talented writer and photographer behind The Vintage Mixer blog. Her cookbook, Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts, is full of enticing recipes for make-ahead-and-freeze meals, and for dishes that use home-frozen ingredients, like fruits, veggies, pie crusts, and more. (Affiliate link)

On her blog, Becky writes that she romanticizes her grandmother’s era. My waffle iron was my grandmother’s, a vintage treasure with patina from many a waffle breakfast. I like to think that when I make Becky’s amazing banana waffles with peanut butter maple syrup I’m honoring both our grandmothers!

Thumbing through Becky’s freezer cookbook, you’ll notice that every recipe is illustrated with gorgeous show-and-tell photos. The photos for breakfast burritos shows the tortillas golden and crisped. She freezes the waffles and heats them in a hot dry skillet. Love how the crunch of a crisped tortilla balances the soft burrito filling…

More tempting vegetarian recipes from Becky’s Fast to the Table Freezer Cookbook: 

  • 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

Make it a fabulous weekend–get in the kitchen and cook a delicious hot breakfast! If it’s waffles, freeze a few for later!

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Fast to the Table Freezer Cookbook for Banana Waffles with Peanut Butter Maple Syrup

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!!

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be even more delighted!

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Banana Waffles with Peanut Butter Maple Syrup | Letty's Kitchen
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. Makes 8 (7 1/2-inch) waffles.

Course: Breakfast
Cuisine: Vegetarian
Servings: 8 waffles.
Calories: 321 kcal
Author: Letty Flatt
Ingredients
For the Waffles:
  • 2 cups whole wheat flour (see note)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 2 ripe bananas , mashed (about 2/3 cup)
  • 1 cup non-dairy milk (see notes)
  • ¼ cup avocado or grapeseed oil
  • 1 teaspoon vanilla extract
Peanut Butter Maple Syrup:
  • ¼ cup peanut butter
  • ½ cup pure maple syrup
Instructions
The Waffles:
  1. 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 until they have doubled in size. Add the mashed banana and whip another minute.

  2. 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.
  3. Cook the waffles according to the waffle iron manufacturer’s instructions. (see notes) If you plan to freeze them, leave slightly underdone.

Syrup:
  1. Whisk the peanut butter and maple syrup together in a small saucepan over low flame.
Recipe Notes
  • Becky's recipe call for all-purpose flour. I subbed in whole wheat flour.
  • Becky's recipe calls for 1 tablespoon sugar, which I omited.
  • Becky's recipe calls for whole milk, I used non-dairy coconut milk.
  • ½ cup batter cooked for just under 2 minutes turns out perfect waffles.
  • The original 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.
Nutrition Facts
Banana Waffles with Peanut Butter Maple Syrup
Amount Per Serving
Calories 321 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 40mg13%
Sodium 280mg12%
Potassium 419mg12%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 17g19%
Protein 8g16%
Vitamin A 195IU4%
Vitamin C 4.7mg6%
Calcium 108mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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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