A couple weeks ago I tried to get all fancy with my pancakes and made some Banana Nut Pancakes.
Lets just say they smelled delightful, tasted pretty good but had a very strange texture. My boys who are pancake “monsters”, only ate one of them and then asked me for some waffles and bacon.
Since that didn’t go down like I hoped it would. I figured that the banana nut combination would be better as waffles and something I had to research and try another weekend.
And they were!
They were crisp, light, had great banana flavor and the crunch of a piece of pecan in every other bite was on point. This recipe made plenty of waffles to freeze for later. The only complaint my family had was I didn’t make enough bacon…
Banana Nut Waffles
adapted from Joy the Baker…she’s awesome!
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup packed brown sugar
1 teaspoon ground cinnamon
2/3 cups canola or vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 ½ cups buttermilk
1/2 cup mashed banana
1/4 cup chopped walnuts or pecans (optional)
Make sure your waffle iron is clean and turn on to preheat.
In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar and cinnamon. Set aside.
In a medium bowl, whisk together eggs, oil, vanilla extract, buttermilk, bananas, and nuts. Add the wet ingredients, all at once to the dry ingredients. Stir until incorporated, try not to over mix! Its OK if the batter is a little lumpy.
Cook according to your waffle machine instructions.
Once done, serve waffles immediately or keep them warm in an 200 degree oven.
If you have waffles left over. Let them cool completely, put them in Ziploc bags (no more then four stacked) and store them in the freezer. Store up to two weeks. Waffles can be reheated in the oven at 350’F for 10-12 minutes or in your toaster oven.