Weekend breakfasts can be awesome, memorable events. Those are the mornings when we might have a few extra minutes to put together something from scratch and bask in the glow of that morning achievement. It’s also a great opportunity to use up some of the leftover fruit or produce from the week before. Tired of turning your over-ripe bananas into banana bread? Look no further. This recipe from FoodNetwork.Com gives you an opportunity to take those leftover bananas and turn them into a spectacular breakfast presentation that looks good, tastes great and (here’s the secret) they’re really easy.
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon pie spice
1/4 teaspoon fine salt
1 3/4 cup buttermilk, at room temperature
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly, plus additional for the waffle iron
1 teaspoon pure vanilla extract
1 very ripe banana, mashed well
Warmed honey or maple syrup, bananas and chopped nuts for serving
Whisk together the flour, sugar, baking powder, pie spice and salt in a large bowl. Whisk together the buttermilk and eggs in a medium bowl until well blended and then whisk in the melted butter, vanilla and mashed banana. Pour the liquid mixture into the flour mixture and stir until just combined with a few lumps. Set aside for 10 minutes.
Preheat the oven to 200 degrees. Preheat a waffle iron to medium-high. Lightly brush the top and the bottom of the waffle iron with melted butter.
Fill each waffle indent about 3/4 full. Close the lid gently and cook until the waffle is golden brown and crisp, 5-7 minutes. Repeat with additional butter and the remaining batter, keeping the cooked waffles warm in the oven until ready to serve.
Serve the waffles topped with warm honey or maple syrup, sliced banana and chopped nuts.