Must Make Banana Bread Waffles

Good morning (afternoon or night)! Let me start by saying this recipe is an adaptation of one I found and love from NYT Cooking

I made a few modifications - first to substitute the yogurt their recipe calls for that my child ate out of the fridge before I could get to it, and second to put some very ripe bananas to use before they completely evaporated on my counter.

I enjoy cooking/baking mostly from scratch recipes. That said you won’t often find me making or sharing ones that require 687 ingredients most people don’t keep on hand or that require a trip to the store for things you won’t use again before they expire. If you bake/cook even somewhat often you’ll likely have these things in your pantry.

For these waffles you’ll need:

1 cup all-purpose flour

1/4 teaspoon nutmeg (optional - I use fresh grated)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

2 medium ripe bananas

1/4 cup heavy cream (the original recipe calls for yogurt; you can use sour cream or buttermilk here if you have it. Otherwise simply increase your milk by 1/4 cup)

1/2 cup milk

3 tablespoons butter, melted

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On a small plate mash the bananas with a fork - set aside. In a bowl beat the eggs, then add the mashed bananas and whisk until well combined. Add in cream, milk, butter and whisk again until well combined.

In a separate bowl mix the dry ingredients and stir. Add the wet ingredients to the dry and whisk until smooth. Pour the batter onto your waffle maker (just under 1/4 cup of batter works perfectly in the Dash mini waffle maker) This yielded 20 waffles. We always eat a handful and freeze the rest for a quick breakfast on busy mornings. I hope you try these and like them as much as we do!!

* Try these plain or with chocolate chips, blueberries or sprinkles for a fun birthday breakfast!!

Enjoy… ♥