For the past two weeks, I have relished not only being on summer vacation, but being at HOME on summer vacation. John and I ended up having a very busy summer, which included a garage sale, John finishing his Master’s degree at Baylor, and the two of us traveling for nearly the entire month of July. So these final two weeks of our summer break have found me doing homey activities that I love but rarely can do during the school year. After all, who has time to make waffles from scratch when you have to be at work before 7 AM?
One morning last week, I tried out this WeightWatchers recipe for brown sugar-banana waffles. Waffles and bananas – it sounded like a winning combination to me.
I did not use a food processor as the recipe indicates, but rather I whisked together the dry ingredients in a medium-sized bowl, whisked together the wet ingredients (including the banana, which I mashed, and the sugar) in a small, separate bowl, and then added the wet ingredients to the dry and stirred until combined. This worked beautifully.
I served the waffles with maple syrup, which helped the waffles to earn a solid 3.5-star rating. The banana flavor was just right – not too strong, but definitely detectable in each bite. While it may be months before I have the opportunity to make another batch of these for breakfast, I at least have two of the waffles wrapped up in my freezer, just waiting to be eaten on a rushed workday morning. Who says I can’t be on time to work and have my homemade waffles, too?
Brown Sugar-Banana Waffles
2/3 cup whole-wheat flour
1/3 cup all-purpose flour
1½ tsp baking powder
½ tsp cinnamon
½ tsp salt
1/8 tsp nutmeg
1 ripe banana, cut into chunks
½ cup fat-free milk
1 TB packed brown sugar
1 TB canola oil
1 large egg
1. Preheat a waffle baker according to the manufacturer’s directions.
2. Meanwhile, combine the whole-wheat flour, all-purpose flour, baking powder, cinnamon, salt, and nutmeg in a food processor; pulse to combine, about 3 seconds. Add the banana, milk, brown sugar, oil, and egg; pulse 3 times. Scrape down the sides of the bowl, then process until smooth, about 30 seconds longer.
3. When the waffle baker is ready, lade in ½ cup of the batter. Close the lid and bake until the waffle is golden brown, about 2 minutes. Transfer the waffle to a plate and keep warm. Repeat with the remaining batter to make a total of 4 waffles.
Yield: 4 servings (serving size: 1 waffle). Per serving, 5 PointsPlus.