Banana Waffles

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  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    30 mins

  • Servings

    4 servings

  • Calories

    424 kcal

  • Course

    Breakfast

  • Cuisine

    American

Banana Waffles

Turn those over-ripe bananas into breakfast with these easy Banana Waffles. For extra banana flavor, serve with more bananas on top!

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Ingredients

Servings
  • 2/3 cup all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 medium ripe bananas about 200 g
  • 2/3 cup milk
  • 4 large eggs
  • 1/4 cup unsalted butter, melted and slightly cooled

Instructions

  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
  2. In another bowl, mash your bananas with a fork or pastry cutter. Add the milk, eggs, and melted butter and whisk to combine.
  3. Pour the wet ingredients into the dry ingredients, and stir just until combined. Do not over mix.
  4. Let the mixture sit while you preheat a waffle iron until hot.
  5. Cook the waffles according to the manufacturer’s instructions until all the batter has been used.
  6. Serve the waffles warm.

Notes

  • See post above for ingredient substitutions and storing/freezing instructions.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Show Details
Serving 1/4 of recipe Calories 424kcal (21%) Carbohydrates 56g (19%) Protein 12g (24%) Fat 17g (26%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Trans Fat 0g Cholesterol 219mg (73%) Sodium 747mg (31%) Fiber 3g (12%) Sugar 16g (32%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 424 kcal

% Daily Value*

Serving 1/4 of recipe
Calories 424kcal 21%
Carbohydrates 56g 19%
Protein 12g 24%
Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g 35%
Trans Fat 0g 0%
Cholesterol 219mg 73%
Sodium 747mg 31%
Fiber 3g 12%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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