Happy Father’s Day, everyone! It’s been a whirlwind week with my kids’ last week of school and Father’s Day, so I hope this doesn’t feel like a whirlwind post. Gotta get ‘er done quick. 😀
I’m always looking for new ways to switch up banana bread. I made roasted strawberries a few weeks ago, and loved them, so I decided to roast bananas this time. I must tell you that they smelled heavenly in the oven, so I knew they were going to be good! My sole intent for making them was to use them in banana bread. I made my go-to Banana Blueberry Oatmeal Bread recipe (minus the blueberries), and since it was hot, I decided to attempt cooking the batter in my waffle iron. It worked! 😀 These Roasted Banana Bread Waffles are just like your favorite banana bread with a crispy waffle exterior and loads of banana flavor. YUM.
Since there’s already sugar in the banana bread batter, these waffles are plenty sweet. That means you don’t need maple syrup, but if you wanna go big, don’t rule it out. 😉 I was plenty happy eating mine topped with fresh bananas while I drank my coffee, but they would be fantastic topped with whipped cream, your favorite fresh fruit, or toasted nuts. You could even eat these for dessert with a nice chocolate sauce and raspberries, or spread Nutella or peanut butter on them. I’ll stop now. You get the idea.
The best part about these is you can have your banana bread in a fraction of the time. We’re talking minutes. It takes less than 10 minutes to make a Belgian waffle. Now that’s a quick bread! 😆 I froze them and toasted them up in the mornings, which was a quick breakfast that we were plenty excited about.
Obviously these waffles are heavier, as they’re bread-like in texture. This just means that you don’t need to eat as much. Since I have a large Belgian waffle maker, I made the waffles a bit smaller. I got 7-8 waffles out of the batter, which is equal to a pretty hefty slice of banana bread. One waffle was plenty for me! Next time you’re craving banana bread, you’ve gotta give these waffles a try. You just can’t go wrong with these.
- (3) medium ripe bananas, roasted*
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- ¾ cup rolled oats (quick oats work fine, too)
- ⅔ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup low fat buttermilk
- ¼ cup canola oil
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees. Place the bananas in their peel on a foil lined baking sheet. Roast for 15 minutes until black and fragrant. Set aside to cool. Remove from the peel, and place in a bowl. Set aside.
- Preheat the waffle iron.
- In a large bowl, whisk together the flours, oats, sugar, cinnamon, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the eggs, bananas, buttermilk, canola oil, and vanilla. Add the wet ingredients to the flour mixture and stir just until combined.
- Spray the waffle iron generously with cooking spray. Make the waffles according to waffle iron instructions. For Belgian waffles, set the darkness to medium. Serve immediately or freeze the waffles and toast for breakfast.
Freeze the waffles and toast for a quick breakfast.
Recipe adapted from Flavor the Moments Banana Blueberry Oatmeal Bread