Tuesday, March 1, 2011

Whole Wheat Peanut Butter Banana Waffles

Word on the street is that today is National Peanut Butter Lover's Day. If you consider peanut butter to be a food group (same as with cheese and chocolate) like I do, then today is your day...

I am obsessed with peanut butter. No bake cookies are one of my absolute favorite anything...when I was younger I could last hours with a spoon and a jar of peanut butter. A morning is not complete without a piece of peanut butter toast. At work, I make these peanut butter payday bars and it takes every ounce of my being to refrain from shoveling it into my mouth...so seriously...

I frickin love peanut butter...

Lately, I have loved it more than usual...odd I know...perhaps my body knew the holiday was coming. I have been making peanut butter everything...peanut butter banana oatmeal, peanut butter chocolate oatmeal, bars, waffles...the list is never-ending (all posts are coming soon btw!)


I searched high and low for a good whole wheat peanut butter waffle recipe that I could play around with and I found one that I found to be perfect. I changed some components and added banana and boom! Heaven...these waffles are the only reason I now get out of bed...

I could go on and on about my love of peanut butter and these waffles but it is a holiday and I have cream cheese coming to room temperature for a peanut butter pie and my laptop can only handle so much drool....

(how much do you wanna bet these would rock with chocolate chips?...just sayin...)

Whole Wheat Peanut Butter Banana Waffles
Adapted from Food.com

(makes 6-8)

1 1/4 cups whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1/2 cup creamy peanut butter
1 1/2 tablespoons sugar
2 eggs, beaten
2 1/4 cups skim milk
1/4 cup canola oil
1/4 teaspoon sea salt
2 ripe bananas, sliced


In the bowl of an electric mixer fitted with the paddle attachment, combine all of the ingredients.

Preheat a waffle iron. When it is hot, spray its surface lightly with the cooking spray or brush it with the butter.

Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 3 to 5 minutes. Serve hot with sugar-free syrup.



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Anonymous said...

Thank you for sharing! I just whipped up a batch to freeze as on-the-go treats for my 1.5 yr old. She loves them! The batch made exactly from your recipe yielded a little more than eleven 6inch diameter waffles!

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