Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Banana Bread Waffles
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 227
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 62 mg
- Sodium
- 236 mg
These waffles tick all of the boxes for banana bread lovers. They cook in less than half of the time it takes to bake a loaf of banana bread. If you have waffles left over, you can reheat them the next day in a toaster oven until crisp, in just about a minute. These are great with maple syrup and jam but would also be delicious spread with peanut butter or cream cheese or drizzled with chocolate sauce.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 227
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 62 mg
- Sodium
- 236 mg
Ingredients
Directions
- Preheat the oven to 250 degrees F with a baking sheet on the middle rack. Preheat a waffle iron to medium heat.
- Whisk together the flour, brown sugar, baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk and vanilla in a large bowl; whisk in the mashed bananas. Add the dry ingredients and fold with a rubber spatula just to combine; do not overmix. Stir in the melted butter.
- Brush the waffle iron with butter. Add a heaping 1/3 cup batter per waffle; close the lid and cook until the waffles are deep golden and crisp, 5 to 6 minutes. Keep the waffles warm in the oven while making the rest. Serve with butter and maple syrup.
