Banana Bread Waffles

I used to look forward to Fridays.  The family could relax after a long, busy week.  Then my daughter started soccer. Her practice is Fridays at 5:30 at a field that's about a twenty minute drive from the house.  So now Friday afternoons have turned into a mad rush.  I get my daughter off the bus at 4 and we rush to get her unpacked from school and changed into shorts and a t-shirt.  She's starving by the time she gets home from school and by the time we get home from practice it's 7 PM.  So I've recently started giving the kids dinner at around 4:30 and a snack when we get home.  Or I give them a substantial snack (bagel with butter, turkey or ham sandwich and fruit) before practice and feed them dinner afterwards.  I made these waffles as a breakfast for dinner before soccer.  I served them with sausage and fruit.  The kids loved them.  My son said he could "eat these for breakfast, lunch, and dinner!" 

Banana Bread Waffles
recipe from i heart eating

Ingredients:

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/3 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 ½ cups low-fat buttermilk
1 T. vanilla extract
1 cup mashed ripe bananas (about 2-3 large bananas)
2 T. butter, melted

Directions:
1.In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg; set aside.

2.In a large bowl, stir together buttermilk, vanilla, bananas, and melted butter.

3.Add flour mixture to buttermilk mixture, and stir until just combined.

4.Spray waffle iron with nonstick cooking spray and add batter according to waffle iron’s directions.
5.Cook waffles according to your waffle iron’s directions.

Family Rating: 2 thumbs up.

This post shared at:
Sweet & Savory Saturday @ Dessert Now Dinner Later
Show and Tel Saturday @ Be Different Act Normal

Might Have Missed Monday: Corn and Cheddar Waffles

Re-posting this recipe reminds me that I haven't made waffles in a very long time!  These were a winner with the kids!  They of course love corn, so that helps.  Breakfast for dinner is such an easy, quick, and sure-to-please everyone dinner in our house.  You can keep this a meat-free meal by serving with some fruit, or like I always do, cook up some bacon or sausage to serve with!

Corn and Cheddar Waffles
recipe from All You, August 2011

Cook Time: 7 Minutes
Prep Time: 10 Minutes

Ingredients:
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk
1 large egg
4 tablespoons unsalted butter, melted and cooled
1 cup fresh corn kernels (from 1 large ear) or 1 cup frozen corn kernels, thawed
1 cup grated Cheddar

Directions:
1. Preheat oven to 200ºF and preheat waffle iron. In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In a glass measuring cup, whisk together milk, egg and butter. Pour milk mixture into flour mixture and stir until just combined. Fold in corn and cheese.

2. Mist waffle iron with cooking spray. Pour batter onto grates and spread to edges with a spatula. Cook until waffles are golden, 5 to 7 minutes. Transfer to a plate, loosely cover with foil and keep warm in oven. Repeat with remaining batter, misting grates with cooking spray before each new batch.

Family Rating: 2 thumbs up.

This post is being shared at:
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy's Recipe Box
Show Me What you Got Linky Party @ Our Delightful Home

Meatless Monday: Zucchini Waffles

I love zucchini but unfortunately, the kids do not.  However, the kids do love anything breakfast - especially pancakes, waffles, french toast.....anything they can pour syrup over!  I found this waffle recipe and decided it was time to dust the waffle maker off and put it to good use.  It had been awhile since I had made homemade waffles.  I had my daughter help grate the zucchini for this recipe while my son and I got the batter ready.  As she was grating she said, "I'll grate this for you but I am NOT eating these. I don't like zucchini!"  Who ate all of her waffles?  Actually, both of the kids did.  I knew they would too!  In a recipe like this, when it is grated, there's very little zucchini flavor.  This was another great breakfast for dinner served with some breakfast sausage.  Just to note, as usual, I didn't read through the recipe before I went to make it.  I didn't have time to salt the zucchini to get out the excess water.  Instead after my daughter grated the zucchini I pressed the excess liquid out with my hands.  I guess it worked well enough, the waffle batter wasn't too watery!  Note to self....pre-read the recipe before making!

Zucchini Waffles
recipe from The Perfect Pantry

Ingredients:
2 medium zucchini, ends trimmed
1-1/2 cups all-purpose unbleached flour
1 Tbsp baking powder
1 tsp kosher salt
1 tsp cinnamon
1/3 cup sugar
1-1/2 cups skim (nonfat) milk
2 large eggs
1 tsp pure vanilla extract
Cooking spray

Directions:
Grate the zucchini on the large holes of a box grater. Place in a strainer, and sprinkle with a teaspoon or so of kosher salt. Place the strainer over a bowl, and let the zucchini drain for 30 minutes. Rinse under cold water, shake off excess liquid, and transfer the zucchini to a clean dish towel. Squeeze out as much moisture as you can from the zucchini, and set aside.


Preheat waffle maker to 400°F.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together.

In another large bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients (the flour mixture), and beat until smooth. Stir in the zucchini and mix well.

Spray the waffle maker with cooking spray (top and bottom plates). Spread half of the batter evenly over the bottom of the waffle maker, and close the top. Cook for 5 minutes, or until the waffles are as crisp as you like them. (Different waffle making equipment will cook at different rates, so please follow the instructions that come with your machine.) Repeat with remaining batter.

Serve hot, topped with maple syrup.

Family Rating: 2 thumbs up!