When I was a kid I lived on frozen waffles. Eggo was my brand of choice, though lets be real, I loved them all. The flavor often varied- plain, buttermilk, blueberry, strawberry, banana nut, the ones shaped like toast and my personal favorite- cinnamon! So many delicious, golden, toasted grids waiting to be defrosted and topped with peanut butter. They were magical.
Those wistful days of toasted glory are long gone, left in my gluten filled youth. While there are viable gluten free frozen waffle brands, I figure, if I don’t buy them I won’t eat them everyday (oh yeah, when I say “lived on frozen waffles” I mean it, quite literally). That many bread like product, even when gluten free, still can’t be that great for your internal organs. However, from time to time, having a decadently creviced treat is well worth it.
-BANANA BREAD WAFFLES-
What you will need:
Now under normal circumstances I would have made these from scratch, just like my mama taught me, but lets be honest, some times life doesn’t allow for a totally “from scratch” mentality… so I cheated (please don’t judge).
Pre-heat the waffle iron.
2 ripe bananas
1 tsp vanilla bean extract
1 tsp cinnamon
2 tbsp Spanish Olive Oil (or Butter [Spanish olive oil has a nice almond like flavor, but it can be bitter so be careful not to pour in too much])
In a large bowl, mash bananas, vanilla, cinnamon, and olive oil together until smooth. Add in the baking mix and stir until a silk batter remains.
Spray waffle iron with non-stick spray or brush on a little olive oil. Pour 1/2-3/4 cup of batter into each waffle grid. Close iron and allow them to cook for 5-10 minutes (depending on the iron). Pre-heat the oven to “warm” or a low heat (250 degrees at most), remove waffles form the iron and place them on a baking sheet in the oven to keep warm while you cook the remaining batter.
Top with nut butter, chocolate chips, fresh fruit, or syrup. No matter your flavor, these banana bread waffles are a little taste of heaven.