Elvis Inspired Peanut Butter Banana Waffles Recipes
PEANUT BUTTER AND BANANA WAFFLES
I love bananas and I love to make breakfast, too. These are a refreshing change from your everyday waffles. I like to make big batches so I can freeze the leftovers and reheat them later for a quick breakfast. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 50m
Yield 16 waffles.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk flour, sugar, baking powder and salt. Place peanut butter in another bowl; gradually whisk in oil. Whisk in eggs and milk. Add to dry ingredients; stir just until moistened. Stir in bananas., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through. If desired, serve with maple syrup.
Nutrition Facts : Calories 299 calories, Fat 19g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 266mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
PEANUT BUTTER WAFFLES
Make Elvis proud and whip up a batch of these peanut butter and banana waffles that will have any morning starting off on the right foot.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 11
Steps:
- Heat waffle iron and preheat oven to 275 degrees; set a wire rack in a rimmed baking sheet and place in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a blender, blend butter and peanut butter until smooth, 1 minute. Add buttermilk and eggs and blend until combined, 1 minute. Add buttermilk mixture to flour mixture and stir just until batter is combined.
- Brush waffle iron with butter and pour in 1/2 to 3/4 cup batter, leaving a 1/2-inch border on all sides. Close iron and cook until waffles are golden brown, 2 to 4 minutes. Transfer waffles to rack in oven to keep warm; repeat with remaining batter. Serve with bananas and maple syrup.
Nutrition Facts : Calories 262 g, Fat 9 g, Fiber 2 g, Protein 7 g
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- Take a cast iron skillet and heat it over medium high heat. Add the bacon to the pan and let the bacon crisp up on both sides, about 3-5 minutes on each side. Remove them to a plate lined with paper towel to blot them and let them cool. Crumble them up when they're cool enough to handle and set the plate aside.
- In a large mixing bowl whisk the flour, sugar, baking powder and salt together to aerate them. In another bowl whisk the eggs, milk, melted butter and peanut butter together. Pour those wet ingredients into the bowl of dry ingredients and whisk it all gently together until a smooth batter forms. Use a spatula to fold in the crumbled bacon.
- Heat up the waffle iron and spray it liberally with cooking spray. Be sure the check the instructions on your particular iron for best results. Scoop 1/4 of the batter into the iron and close it up. Let the waffle cook for about 5 minutes. Remove it to a plate and top it with the sliced banana and melted nutella. Serve and repeat with the remaining batter to get 4 total! Enjoy! Leftover waffles can be frozen for later.
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- Place a large skillet over medium-high heat. Add the diced bacon to the skillet and cook until crispy, stirring often, about 5 to 8 minutes. Remove the bacon to a paper towel-lined plate to drain. Reserve the bacon fat.
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