Turn those over-ripe bananas into breakfast with these easy Banana Waffles.
Photo Updated March 2014
Originally published September 10, 2009 – I can’t seem to get enough of banana recipes lately, so I was reunited with this recipe from the archives. It’s a great way to use up ripe bananas, and a great way to change up your waffle routine. Winning all around!
Forget making banana bread with those ripe bananas! Use up your bananas and celebrate National Waffle Week at the same time! These waffles are full of banana flavor and are perfect served with maple syrup. The cornmeal in them gives them something special that will make you want to come back for more!!
Make these next time you get board with your normal banana bread routine. They would be perfect for a weekend breakfast!
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- ⅓ cup all-purpose flour
- ⅓ cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ripe medium banana
- ⅓ cup water
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- vegetable oil for brushing waffle iron
- In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.
- Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.
- Serve waffles with syrup.