When life makes you bananas – make a banana split! Or at least so said my boss last week after a way more stressful than it needed to be week. While I’m not much of a banana split kind of girl (milkshakes, all the way) I did get a bit stuck on the idea of using bananas. The next day a coworker gave me a perfectly brown banana that was perfect for mashing and doing something with – so I knew the universe, or at least my colleagues, were telling me I needed to do something with bananas. Since I was gifted the banana on a Friday it was in perfect shape for breakfast the next morning and after a quarter toss to decide between pancakes and waffles, I got to work! I used the base waffle recipe in my Joy of Cooking book, and just swapped out the eggs for the bananas.
1 1/4 cup mashed banana (about 2 normal sized bananas)
1 cup almond milk
1 cup flour
3 tsp baking powder
1/4 tsp salt
1/2 tbsp cinnamon
1/4 tsp nutmeg
- Mix together the banana and milk until smooth and set aside. Sift together the flour and baking powder in a large bowl. Stir in the salt, cinnamon, and nutmeg and then make a well in the middle.
- Preheat waffle oven
- Quickly whisk in the wet ingredients, and mix until just blended
- Spoon mixture into waffle oven based on directions. Continue until done - then Enjoy and Serve!
Our machine takes a 1/3 cup batter for each waffle
Joe topped his with standard maple syrup while I went for some local Pear Butter, which worked perfectly with the cinnamon in the muffins. I know there are people out there who teased me for asking for a waffle maker on our wedding registry but I am so so so thankful that I did! There are few things as simple and basic as a good waffle – which is why I’m sending this over to /r/52weeksofcooking for their rustic challenge. It might not be the easiest thing to make on a camping trip, but a waffle in the morning with a cup of coffee (by which I mean Iced Caramel Latte) is pure heaven!