We have had a busy few weeks. Travelling, work, school and just generally being out and about. I’m not usually a huge fan of being so busy, but sometimes that is just how things go.
Now the problem when you are so busy is that your meal plan gets neglected AND all those wonderfully delicious healthy things you bought start to go bad in your fridge and on your counter. I’ve mentioned how I feel about throwing out rotting vegetables before…my red guy comes out.
So when we got back from our mini vacation to Banff and I saw all of these, well I knew I better do something with them quickly.
I didn’t want to make more muffins or bread…and yes, I can put some of them in the freezer for smoothies, but that is a lot of overripe bananas! So I found a recipe for banana bread waffles to try.
We love waffles and we love banana bread…so how bad could this be?
In order to make a dent in the copious amount of bananas I had, I doubled the recipe. Waffles are great to freeze and pop into the toaster for a quick weekday breakfast.
In a bowl I mixed
- 4 cups flour
- 4 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- a pinch or two of nutmeg
Then in a separate bowl I mixed
- 2 cups of milk
- 4 ripe bananas all mashed up
- 4 eggs
- 1/2 cup canola oil
- 2 teaspoons vanilla
I poured the wet into the dry and mixed until everything was combined. I left out the walnuts because I don’t like walnuts in my banana bread…but if you do, add in a 1/2 cup to the batter. You could also add chocolate chips if you prefer.
I heated up my waffle iron and cooked these up! I used about 1/4 cup of batter per side of my waffle iron.
The verdict- These are quite possibly the fluffiest waffles I have ever made and they taste exactly like banana bread! I got 10 waffles out of doubling the recipe and it was enough to last us for a whole week of breakfasts! I will definitely be making these again.
During the week I follow a pretty strict routine (surprised?). I get up at the same time, I have the same thing for breakfast and nothing really deviates from day to day. Some may say that is boring…I find it very comforting. Structure makes me happy.
But on the weekends I like to loosen up a bit, get a little crazy. This starts with breakfast (don’t mess with my coffee…that would just be suicide). For some reason on the weekends I don’t want one more smoothie, or chia pudding or cereal. I want something fancy, something fun, something a little bit bad for me. But I don’t want it to take too long to prepare, and I don’t want it to make a big mess in my kitchen (by Saturday my kitchen is a big enough mess…).
So I got really excited when I found a recipe for baked pancakes. It’s like a pancake cake…just mix it up and throw it in the oven. What could be better?
In one bowl I mixed together
- 2 cups flour (I wonder how this would be with a gluten free blend?)
- 3 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
In another bowl, the wet ingredients
- 1.5 cups milk
- 2 eggs
- 1 teaspoon vanilla (or just free pour like I do)
- 4 tablespoons melted butter
Once the wet ingredients are well mixed, add in the dry ingredients. Give it a whisk until it is just mixed together. There will be some lumps but that is ok.
I poured the batter into a greased 9 x 13 pan and popped it in the oven for 30 minutes (or until the edges are brown and a toothpick inserted in the middle comes out clean)
I cut it into squares and served it with some butter and syrup.
The Verdict- Ah-mazing! What a great breakfast. It made enough that we could have it a few mornings in a row…just reheat in the microwave! This would be fantastic if you were having people over for breakfast or to make for the week so that you have breakfast ready in the fridge every morning. I bet you could make it in muffin tins and have little portable pancake muffins ready for the morning. Oh the possibilities…