Is anyone else in need of an indulgent and comforting breakfast lately? After returning from vacation and immediately starting school, I knew I needed something to look forward to on a Monday morning. One of my favorite breakfast treats, other than pancakes, is banana bread. I have been using my grandma’s banana bread recipe since I was old enough to bake, so I thought it would be fun to try adding my own twist.
Banana bread batter is somewhat similar to waffle batter, so I decided to see what would happen if I added it directly to a waffle iron, rather than a loaf pan. New recipes rarely come out perfectly the first time, but I was pretty excited when these waffles didn’t need a single adjustment. I was initially worried that the banana bread batter would lead to waffles that were dense and cakey, but these were still perfectly fluffy and light.
The best part about this recipe is that it comes together in one bowl in a matter of minutes and the waffles take a fraction of the time that a normal loaf takes to bake. This recipe makes four waffles, so I highly suggest making a double batch on Sunday morning and freezing the leftovers for that random weekday morning when you could use a pick-me-up!
- 4 medium ripe or over ripe bananas
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tsp. baking soda
- 1 tsp. salt
- mini chocolate chips (add as many as you like)
- Mash the bananas with a fork in a medium-sized bowl. Add remaining ingredients and mix just until combined. Add 1/4 of the batter to a greased waffle iron and cook according to iron instructions. Repeat with remaining batter.
- *These waffles freeze well. Just pop them into a toaster or oven to reheat!