These Banana bread waffles are so easy to make and the leftovers freeze perfectly. I’ll show you how I quickly whip these up below!
School’s out for summer! It’s funny the same kids who don’t care to eat breakfast on a school day are so demanding of breakfast the second they wake up now that it’s summer break! I’m finding my snack supply is pulling a disappearing act as well. Perhaps they’re gearing up for all the free time to do chores around the house??
Last night I got the dry ingredients ready for these banana bread waffles so once morning came I could easily get them going. To speed things up even quicker I ran the liquid ingredients through the blender. That was a whopping 10 second job!
I had a frozen banana that I thawed and one spotted one in the fruit bowl. You’ll need two for this recipe, just make sure they’re both ripe. There is no added sugar in the batter, only sweetness from the bananas.
This recipe makes four full waffles plus this last one that’s just a little less than complete. Size and amount will vary depending on your equipment. I let our leftover waffles cool completely then froze them in plastic freezer bags. I always love knowing there’s an easy breakfast waiting in the freezer!
- 2 cups all purpose flour
- 1 tbsp. baking powder
- 1 tsp salt
- 3 eggs
- 1 tsp vanilla
- 2 ripe bananas
- 3 tbsp butter
- 1½ cups milk
- In a large bowl combine the flour, baking powder and salt.
- Place the eggs, vanilla, bananas, butter and milk in a blender or food processor. Run on low speed. Some small chunks of butter are fine.
- Pour the liquid mixture into the flour and stir until just combined. Let the batter while you preheat the waffle iron.
- Make the waffles according to your machine.