Banana bread waffles
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Because there’s no such thing as too much banana bread in this world, we came up with a hybrid waffle version. A batter of ripe bananas, buttermilk, egg, cinnamon, and whole-wheat pastry flour toasts up all golden, then gets topped by chopped pecans and—yes—more ripe bananas. If you like, make extra to stash in your freezer.
Ingredients
Cooking spray
4 spray(s)
Whole wheat pastry flour
1 cup(s)
Baking powder
1½ tsp(s)
Ground cinnamon
1 tsp(s)
Table salt
¼ tsp(s)
Banana
3 small, ripe divided
Egg
1 large, lightly beaten
1% low-fat buttermilk
½ cup(s)
Canola oil
1 tbsp(s)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
¼ cup(s), toasted
Instructions
1
Preheat a standard waffle maker. In a medium bowl, whisk the flour, baking powder, cinnamon, and salt. Using a fork, in another medium bowl, mash 11⁄2 bananas until smooth. Whisk in the egg, buttermilk, and oil. Mix the dry ingredients into the wet ingredients.
2
Coat the waffle maker with cooking spray. Spoon about 1⁄3 cup of the batter into the center of the waffle maker. Close the lid and cook until the waffle is browned and cooked through, 3 to 4 minutes. Transfer the waffle to a wire rack. Repeat with the remaining batter to make 4 waffles.
3
Thinly slice the remaining 1 1⁄2 bananas. Before serving, top the waffles with the banana slices and nuts.
4
Serving size: 1 waffle, about ¼ cup banana, and 1 tbsp pecans
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