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Peanut Butter and Banana Waffles

I love bananas and I love to make breakfast, too. These are a refreshing change from your everyday waffles. I like to make big batches so I can freeze the leftovers and reheat them later for a quick breakfast. —Christina Addison, Blanchester, Ohio
  • Total Time
    Prep: 10 min. Cook: 5 min./batch
  • Makes
    16 waffles

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup creamy peanut butter
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 1-3/4 cups 2% milk
  • 1 cup mashed ripe bananas (about 2 medium)
  • Maple syrup, optional

Directions

  • In a large bowl, whisk flour, sugar, baking powder and salt. Place peanut butter in another bowl; gradually whisk in oil. Whisk in eggs and milk. Add to dry ingredients; stir just until moistened. Stir in bananas.
  • Bake in a preheated waffle maker according to manufacturer’s directions until golden brown.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through. If desired, serve with maple syrup.
Nutrition Facts
2 waffles: 299 calories, 19g fat (3g saturated fat), 34mg cholesterol, 266mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 8g protein.

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