So apparently today is International Waffle Day! Despite the fact that I haven’t posted any waffle recipe on the blog until today, waffles actually have a special place in my heart. I love them! I love the way they look (especially the round waffles), and I love how they’re crunchy on the outside and pancake-soft on the inside. I tend to be a sucker for those kinds of things, including crusty bread.
Waffles can be made in a gazillion different flavours just like pancakes, but there are days when you just want to make something low maintenance. Usually it’s the classics that are this way, don’t you agree? There are days when you just want a waffle and open your pantry to find you have peanut butter and bananas in there; maybe a bit of leftover chocolate chips from the last time you made choco chip cookies. So you figure, ‘Hey, I’ll just use what I have in here.’
This is that kind of waffle.
I am, just like a majority of the world’s population, a fan of the peanut butter-banana combo. Banana has come to be an amazing super ingredient for me in all the time I have spent baking. Funny that I used to take this fruit for granted, but I have made some amazing banana–based breads with it, and even one of my favourite ice creams!
Luckily bananas here in the Philippines are pretty abundant, not to mention tasty. We always have some in the house thanks to my Mom. It certainly facilitates these kinds of impromptu breakfast-making sessions.
Here’s a quick question: Do you enjoy getting up ahead of everyone in the house just to make breakfast? I imagine non-morning persons must hate it. Me, I seem to get a strange kick out of waking up early on Sundays to make my brothers something nice for breakfast. Kind of just to give them a break from the usual oatmeal and toast combo they have daily.
I’m weirdly wired to wake early on Sundays regardless of how tired I may be from the week that just passed. I guess it’s my subconscious telling me to get up early and not waste my precious one-day weekend. Usually I wake up at 6.30 to 7 everyday, and even though I try my best to extend my sleep on Sundays and holidays, I can’t do like others do where they wake up at noon.
I have honestly only done that once, after spending 36 hours with zero sleep just to finish an ad campaign. (Explains why I didn’t pursue that career I guess.) Slept at 8pm the night before and woke up at 1 in the afternoon. That’s my record. Most other days 9am is pretty late for me to wake up already.
Some Sundays I’m up for a more challenging recipe, but when I didn’t get too much sleep the night before I opt to make something less fussy but with equal impact. You can’t go wrong with a classic. And a waffle. These are unadulterated peanut butter banana waffles, made a bit more indulgent by melted chocolate swirls. If you don’t have any mini choco chips at home at the moment, then you can just omit them! 🙂
Makes 8 to 12 waffles, depending on size of waffle-maker
- 2 cups unbleached all-purpose flour (or a mixture of whole wheat and all-purpose)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup packed brown sugar
- 3/4 cup smooth peanut butter
- 1 ripe banana, mashed
- 1 1/2 cups low-fat milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1. In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar. Set aside.
- 2. In a smaller bowl, whisk together peanut butter, banana, 1/2 cup milk, egg, and vanilla, until mostly smooth. Some banana chunks is fine. Whisk the peanut butter-banana mixture into the bowl with the flour.
- 3. Add the remaining milk and chocolate chips, then stir until the batter is smooth. (The chocolate chips will melt as the waffle cooks.)
- 4. Cook the waffles according to your waffle iron's directions, using about 1/4 to 1/3 cup of batter for each slot depending on size and/or shape of waffle maker.
- 5. Serve warm with slices of bananas, chocolate chips, and some maple syrup, if desired.
Dang I need another waffle right about now.