If your house is anything like mine I am guessing that you often have an over ripe banana or two sitting on the counter.
I have one daughter who love bananas and will eat hers when they look so bad that no one else will touch them. However, the rest the family prefers our bananas a bit on the green side, so we like to use our overripe bananas in baked goods and other things.
I recently decided that banana waffles sounded good. I searched through some cookbooks and also online and was surprised to find that there were not many recipes for banana waffles.
The recipes that I did find contained sliced bananas. Although I am sure those would be good, I was looking for something to use my over ripe bananas in, so I wanted to use mashed bananas in my waffles.
After looking for awhile I found a recipe that I thought would work with a few adjustments.
I decided to try both a regular version of these waffles and a gluten free version. This way both the regular eaters and the gluten free ones in our family would be happy.
We loved both versions. Today I am sharing the regular version, but you can find the gluten free version on my allergy site.
When I made these for lunch one day last week, I decided to add in some chocolate chips. Although this made them a little less healthy my kids thought it was a fun treat to have chocolate chips in their waffles.
- 2 cups all-purpose flour ( I think you could easily use part whole wheat)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/2 cup mashed banana
- 6 tablespoons oil
- 2 large eggs
- 3/4 chocolate chips (optional)
- Combine dry ingredients.
- Add remaining ingredients, except chocolate chips, and whisk together.
- Stir in chocolate chips.
- Let batter sit for 5-10 minutes.
- Stir and cook on preheated waffle iron.
This post linked to Tasty Tuesday.