Banana Cinnamon Waffles are slighty sweet, warm, nutty, and super simple to make! Everything you could want in a breakfast item.
Are you the type of person to peek into someone’s medicine cabinet? I totally am. In fact, I will slow to a near stop if I happen to drive past a family’s house at night who has all their blinds/curtains open and all their lights on. I just like to see how other people live, what they eat/drink/watch/do. It’s fascinating to me.
A peek inside someone’s closet, car, fridge, pantry, purse, iTunes, bookshelf can give away a lot about a personality. If someone were to check out your pantry, what would they surmise?
If someone were to look inside my freezer they would find a batch of these waffles, frozen and ready to be popped into the toaster for breakfast. Quick breakfasts don’t get much better than that. Freezing these waffles is super easy. Once you’ve finished cooking all the batter in the waffle iron, lay the waffles in an even layer on a baking sheet, making sure they aren’t touching each other. Freeze until solid and frozen, about 30 minutes. Remove to a resealable zip-top bag. Reheat in microwave, toaster, or toaster oven.
Taste: Slightly sweet, warm, nutty. Everything you’d want in a breakfast item.
Texture: When first out of the waffle maker they’re light and fluffy. If you freeze them and reheat in the toaster they become more crisp at the edges.
Ease: Really easy. Making the waffles is somewhat time-consuming because each set of 2 takes up to 4 minutes.
Appearance: Definitely not the worst thing to see when you first wake up!
Pros: Relatively guilt-free, can be frozen and reheat in toasted, tastes extra delicious with peanut butter slathered on top and dotted with fresh fruit.
Cons: None, really.
Would I make this again? I’ve got some in the freezer.
How to make Banana Cinnamon Waffles
Yield: About 1 dozen
Cook: 15 minutes
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups low-fat milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
2 large ripe bananas, mashed
Combine flours, flaxseed, sugar, baking powder, cinnamon, and salt in a bowl.
Whisk together milk, butter, and eggs in a large liquid measuring cup or small bowl. Add milk mixture to flour mixture, stirring until blended. Fold in mashed bananas.
Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter onto hot waffle iron, spreading batter to edges. Cook 3-4 minutes or until steaming stops; repeat with remaining batter.
Adapted from Cooking Light May 2005
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