Banana Cinnamon Waffles
An easy and tasty recipe for homemade moist and flavorful banana cinnamon waffles. Eat fresh or freeze for later!
I’m a HUGE fan of breakfast. We easily eat breakfast for lunch or dinner several times a week, and obviously every day of the week for breakfast. Some days I even get my act together and whip up a hot meal for breakfast… like the real breakfast. And it’s not just toast, though that definitely counts if you ask me, especially coated in cinnamon and sugar. I only wish I could snap my fingers and make perfectly cooked bacon appear before me, because that would make breakfasts that much more enjoyable. Who wouldn’t love that? Instant bacon, only not the weird flaky dehydrated stuff like potatoes. Just snap and it’s there. Or a twitch or blink. I’m game for whatever magic to make it happen.
For most people, coffee suffices. I want bacon to totally be my coffee, especially since I *gasp* am not a coffee drinker personally. I do love my flavored hot drinks though.
Now you see… these banana waffles might appear out of place since it’s pumpkin everything everywhere right now. But, I made these a while ago and then we had a month of apples so here I am finally getting to share these delicious waffles with you. And you know what? If you want to make sure you have a hot breakfast every day of the week, either for you or for someone else, whip up a batch of these and freeze them for later! Simply pop one or two in the toaster oven to reheat and voila! Hot breakfast!
These banana cinnamon waffles are super easy to make and are full of flavor. You almost don’t even need any syrup. Okay who am I kidding… syrup is mandatory. ;)
Yield: 20 minutes plus
Prep Time: 10 minutes
Banana Cinnamon Waffles
Moist and flavorful homemade banana cinnamon waffles.
1 1/2C all purpose flour
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 1/2C milk
2/3C vegetable oil
2 eggs, divided
2 mashed bananas
1/2 tsp vanilla
2 Tbsp granulated sugar
Preheat waffle iron.
In a large bowl combine flour, salt, baking powder and cinnamon.
In a medium bowl combine milk, vegetable oil, egg yolks and mashed bananas.
In a medium bowl beat egg whites with an electric mixer until soft peaks form. Add vanilla and sugar, beating until stiff peaks form.
Mix the milk mixture in with the dry ingredients until fully combined. Fold in egg whites.
Pour enough batter on preheated waffle iron to coat the surface. Cook to desired crispness.
Serve immediately with desired toppings. Alternately, waffles may be stored in an airtight container and reheated in a toaster.
Baked by Rachel original
More breakfast recipes to try:
Apple cider donuts: three ways
Banana chocolate marble muffins
Perfect breakfast potatoes
Pumpkin apple muffins with snickerdoodle topping
Apple pie French toast casserole
Lemon blueberry muffins
Apple cinnamon streusel muffins
Slow cooker cinnamon apple butter
Items used in this recipe:
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