There’s no way I could pick a single favorite breakfast — I love too many options — but when the pancake-versus-waffle argument comes up, I usually side with pancakes. They’re pan-fried in butter and never get stuck in the waffle iron. 
Still, every so often a waffle craving hits me hard. My husband is a waffle fan, too; he often brings home overripe bananas on weekends and asks for a warm, home-cooked breakfast. A few weekends ago I made these banana bread–inspired waffles for us, and then tested them again on a snow day to make sure they were as good as I remembered. 
These waffles truly are a “best of both worlds” treat: they have the crisp pockets and buttery, spreadable nooks of a waffle while delivering the dense, sweet, nostalgic flavor of classic banana bread in every bite. 
To elevate these waffles, try one or more of the following toppings:
- Walnuts
- Chopped dark chocolate
- Banana slices
- Full‑fat Greek yogurt, whipped coconut cream, or whipped cream
- Maple syrup
An absolutely beautiful breakfast.
Whether you’re in the middle of snow like I am or enjoying a mild weekend, your mornings could probably use more waffles. With more snow in the forecast, I’m planning another breakfast of these soon. If you make them, tell me how they turned out — leave a comment or share a photo of your breakfast on Instagram or Facebook.
Banana Bread Waffles
Chelsea Colbath
Ingredients
- 2 very ripe bananas
- 1 egg
- 2 Tablespoons maple syrup
- 2 Tablespoons olive oil or melted butter
- 1/4 cup milk of choice coconut, almond, or cow’s milk all work
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour can substitute all-purpose if preferred
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- pinch salt
- topping ideas: walnuts sliced banana, chopped dark chocolate, maple syrup, Greek yogurt, whipped cream, etc.
Instructions
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1. Plug in and preheat your waffle iron. If it has settings, choose medium-high heat.
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2. In a mixing bowl, mash the bananas. Add the egg, maple syrup, oil, milk and vanilla, and stir until combined. Add flour, baking powder, cinnamon, and a pinch of salt; stir just until mixed. The batter will be thick.
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3. Grease the waffle iron and cook the batter according to your waffle iron’s instructions, dividing the batter to fill the iron (about half the batter per batch if making two waffles).
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4. Serve immediately with your favorite toppings. Waffles keep at room temperature for a couple of days and reheat nicely in a toaster.
Notes
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