I stopped by a friend’s house the other day and saw a couple of overly ripe bananas on the counter. I immediately asked what he was planning to do with them. At first he said nothing, but then mentioned using them for a smoothie. It never occurred to me to keep ripe bananas for smoothies. He let me have them since Miles was having a friend over the house for a sleepover and I thought I’d make banana bread for breakfast.
Morning arrived and I was not in the mood for banana bread or muffins. I’ve always thought about waffles, but was afraid they would turn out too moist and chunky with banana (I sometimes have issues with food textures). Feeling slightly adventurous, I decided to try making banana waffles, but I would puree the bananas instead of mashing them. I also had a ton of pecans in the cupboard, so that way I could still have a banana nut-ish breakfast.
I decided to cook the waffles a little longer than I normally would, just in case, but they still came out with a nice golden brown crust and perfectly textured center. Not too dry, not too moist. Since my guys weren’t a fan of nuts, I had the pecan syrup all to myself.
2 cups all-purpose flour
2 tablespoons dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup milk
2 ripe bananas, pureed (about ⅔ cup)
2 large eggs
¼ cup vegetable oil
1 teaspoon vanilla extract
¼ cup chopped walnuts
½ cup maple syrup
¼ cup pecans, toasted and coarsely chopped
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, mix milk, bananas, eggs, vegetable oil and vanilla extract.
- Stir wet ingredients into dry ingredients until smooth and combined.
- Follow instructions of waffle maker to cook waffles.
- In a small saucepan, bring maple syrup and pecans to a boil. Remove syrup from heat and keep warm, covered.
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.