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Peanut Butter and Banana Waffles

Total Time

Prep: 10 min. Cook: 5 min./batch

Makes

16 waffles

I love bananas and I love to make breakfast, too. These are a refreshing change from your everyday waffles. I like to make big batches so I can freeze the leftovers and reheat them later for a quick breakfast. —Christina Addison, Blanchester, Ohio
Peanut Butter and Banana Waffles Recipe photo by Taste of Home

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup creamy peanut butter
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 1-3/4 cups 2% milk
  • 1 cup mashed ripe bananas (about 2 medium)
  • Maple syrup, optional

Directions

  1. In a large bowl, whisk flour, sugar, baking powder and salt. Place peanut butter in another bowl; gradually whisk in oil. Whisk in eggs and milk. Add to dry ingredients; stir just until moistened. Stir in bananas.
  2. Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. Serve with syrup if desired.

Can you freeze Peanut Butter and Banana Waffles?

Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through. If desired, serve with maple syrup.

Nutrition Facts

2 waffles: 299 calories, 19g fat (3g saturated fat), 34mg cholesterol, 266mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 8g protein.

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