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!

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, criffiliate sp banana waffles are totally worth the time. These waffles are reason enough to own a waffle iron. (Affiliate link.)

Last week I froze two super-ripe bananas. A couple days later, I let the bananas thaw for these waffles. After Robbie and I had eaten our share, I froze the rest. Yesterday I pulled one of the frozen waffles out of the zip-lock bag and crisped it up in the toaster oven. What an ideal last minute breakfast!

As far as I’m concerned, the main reason waffles have indented squares is to catch and fill with maple syrup. Truth confession: 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!! 😉

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) Read more about white whole wheat flour on this recipe for Whole Wheat Pie Crust.

This waffle recipe is adapted from my girlfriend Becky’s cookbook, Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts.  (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 these banana waffles, I’m honoring both our grandmothers!

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

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Banana Waffles with Peanut Butter Maple Syrup

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.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: Vegetarian

Keyword: bananas, peanut butter

Servings: 8 waffles.

Author: Letty | @lettyskitchen

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
• ⅛ 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 oil
• 1 teaspoon vanilla extract

Peanut Butter Maple Syrup:

• ¼ cup peanut butter
• ½ cup pure maple syrup

Instructions

The Waffles:

• 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.
• 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.
• Use a heaping 1/2 cup batter per waffle and cook according to the waffle iron manufacturer’s instructions. (see notes) If you plan to freeze them, leave slightly underdone.

Syrup:

• Whisk the peanut butter and maple syrup together in a small saucepan over low flame.

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

Calories: 321kcal | Carbohydrates: 44g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 280mg | Potassium: 419mg | Fiber: 4g | Sugar: 17g | Vitamin A: 195IU | Vitamin C: 4.7mg | Calcium: 108mg | Iron: 1.7mg

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