We are huge breakfast eaters and these waffles fit right with our mounds of bacon and cheesy eggs! Hope you enjoy them as much as we do!
Banana Nut Waffles
adapted from Joy the Baker…she’s awesome!
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup packed brown sugar
1 teaspoon ground cinnamon
2/3 cups canola or vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 ½ cups buttermilk
1/2 cup mashed banana
1/4 cup chopped walnuts or pecans (optional)
Make sure your waffle iron is clean and turn on to preheat.
In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar and cinnamon.
Set aside.
In a medium bowl, whisk together eggs, oil, vanilla extract, buttermilk, bananas, and nuts. Add the wet ingredients, all at once to the dry ingredients. Stir until incorporated, try not to over mix! Its OK if the batter is a little lumpy.
Cook according to your waffle machine instructions.
Once done, serve waffles immediately or keep them warm in an 200 degree oven.
If you have waffles left over. Let them cool completely, put them in Ziploc bags (no more then four stacked) and store them in the freezer. Store up to two weeks. Waffles can be reheated in the oven at 350’F for 10-12 minutes or in your toaster oven.
