I decided to give my waffle iron another shot. I was all ready to break up with it after my chocolate banana waffles were a fail (the batter was too moist for well...anything. And I should've just added more flour, but my brain doesn't work that well at 5 in the morning.
So on Sunday, I stayed home from church and gave it another try. And this time, it was a delicious peanut buttery success! I ate four between Sunday and Monday and left the remaining three for my mum.
So the base for these waffles is filled with plenty of banana, along with a little bit of spice and some creamy dreamy peanut butter. The peanut butter taste is pretty prominent, while the banana is more of a subtle background thing.
They aren’t overly sweet, which is exactly how I like them because that means … more toppings!! I just wish I had some granola to crumble and use as a topping for these waffles! But plain old syrup with a side of fruit had to suffice.
PEANUT BUTTER BANANA WAFFLES
For the waffles:
1 ¼ cups all-purpose flour (if you don't have whole wheat flour, just use 2 cups all purpose)
½ cup white whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup well mashed banana (about 3 medium ripe bananas)
1 cup milk (I use almond milk)
⅓ cup creamy peanut butter
1 teaspoon vanilla extract
¼ cup honey
additional peanut butter
sliced bananas or other fruit
drizzled maple syrup or honey
chopped raw walnuts
In a large bowl, whisk together both kinds of flour, the baking powder, salt, cinnamon and nutmeg. In a medium bowl, whisk together the eggs, banana, milk, coconut oil, peanut butter, vanilla and honey. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined (the batter will be a little lumpy).
Preheat a waffle maker. When hot, pour the recommended amount of batter into the waffle maker according to the manufacturer’s instructions. Cook until golden brown. Repeat with the remaining batter.
Serve with desired toppings!