Get the Recipe: Peanut Butter Banana Waffles
These peanut butter banana waffles are fluffy, flavorful, and made with ripe bananas and creamy peanut butter. Top with maple syrup and extra peanut butter for an easy, delicious breakfast!
Ingredients
- 1 ¾ cups (218 g) all-purpose flour
- 2 tablespoons (30 g) brown sugar
- 1 tablespoon (15 g) baking powder
- ¼ teaspoon (1.25 g) salt
- 1 cup (150 g) mashed ripe bananas, about 2 medium
- ¾ cup (170 g) creamy peanut butter, (no-stir variety)
- 2 (2) large eggs
- ½ cup (120 ml) vegetable oil
- 1 ¾ cups (420 ml) low-fat milk
- Additional peanut butter, bananas and maple syrup for garnish if desired
Instructions
- In a large bowl, whisk flour, brown sugar, baking powder and salt. Set aside.
- In a separate large bowl, whisk together mashed bananas, peanut butter, eggs, oil and milk. Add to dry ingredients and stir just until moistened (a few clumpy pieces of banana or peanut butter may be in the batter, that’s okay!)
- Preheat waffle maker according to instructions and set on medium heat. Raise cover and pour about 1 cup of batter into center of the griddle, allowing batter to spread for even filling. Lower the lid and turn handle clockwise to flip waffle maker and lock into place within 10 seconds of closing cover. Waffles are done when golden brown, about 5 to 6 minutes.
- Carefully transfer cooked waffle to a plate and garnish with peanut butter, banana slices and maple syrup. Serve immediately and enjoy!
Notes
Peanut butter: Use creamy, no-stir peanut butter. All natural peanut butter where the oil sits on top does not work as well and affects the texture of the waffles.
Store leftover waffles in an airtight container in the fridge for up to 4 days.
Serving: 0.5waffle, Calories: 223kcal, Carbohydrates: 20g, Protein: 6g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.05g, Cholesterol: 22mg, Sodium: 109mg, Potassium: 263mg, Fiber: 1g, Sugar: 6g, Vitamin A: 90IU, Vitamin C: 1mg, Calcium: 79mg, Iron: 1mg