I love bananas and I love to make breakfast, too. These are a refreshing change from your everyday waffles. I frequently make big batches so I can freeze the leftovers and reheat them later for an even quicker breakfast.
—CHRISTINA ADDISON BLANCHESTER, OH
PREP: 10 MIN. • COOK: 5 MIN./BATCH • MAKES: 16 WAFFLES
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 eggs
1 3/4 cups 2% milk
1 cup mashed ripe bananas (about 2 medium)
1. In a large bowl, whisk the flour, sugar, baking powder and salt. Place the peanut butter in another bowl; gradually whisk in oil. Whisk in the eggs and milk. Add to the dry ingredients; stir just until moistened. Stir in the bananas.
2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
