This recipe has been printed and sitting on top of my binder for weeks now and all I needed was an excuse to make these.
Left over bananas from the Cocoa-Nana bread: check.
Bro and sis coming over for brunch: check.
New, unused waffle iron: check.
I wanted something a bit healthier so I used whole wheat flour, but you could easily substitute all purpose flour for all or half of it.
The flavor is really delicious (if you like bananas, that is) and the texture is a bit denser than waffles made with AP flour but if you don’t over-cook the waffles they are still a fantastic texture: soft and springy with warm melty chocolate chips in each bite. Yum-o.
Banana Chocolate Chip Waffles
This recipe yields about 8 rectangle waffles but can easily be doubled to make plenty for that breakfast army
2 cups whole wheat flour (AP will work too)
2 TBSP granulated sugar
1 TBSP baking powder
1/2 tsp salt
1 TBSP cinnamon
2 large eggs
1-2/3 cups milk (whole milk and 2% work)
6 TBSP oil (I used olive oil)
1-1/2 tsp vanilla extract
1-1/2 bananas, mashed
1/2 cup chocolate chips (I used mini chips)
Preheat your waffle maker and spritz it with a bit of cooking oil if necessary.
In a medium bowl, whisk the flour, sugar, baking powder, salt, and cinnamon together. Then add in the bananas, eggs, milk, oil and vanilla and mix it until it is combined. Fold in the chocolate chips.
Pour about 2/3 cup of batter (amount will vary by waffle maker) onto the waffle maker, even out the batter and cook it for about 2 minutes or until it starts turning slightly brown. Waffles should be soft to the touch and very aromatic. Dust with powdered sugar or top with fresh fruit.
Note: you can make the batter earlier in the morning and just cover the bowl until ready to use. Make and freeze them for a quick morning breakfast, just pop in the toaster to warm up.