2 ripe bananas
1 tablespoon coconut palm sugar or whole cane sugar
1/8 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 cup smooth peanut butter
2 tablespoons coconut palm sugar or whole cane sugar
1 1/4 cup unsweetened non-dairy milk
1 teaspoon apple cider vinegar
2 roasted bananas
Maple Peanut Butter Topping
1/2 cup smooth peanut butter
1 tablespoon water
1/3 cup maple syrup
By Fare Isle
Preheat oven to 400F. Line a baking sheet with parchment paper. Peel and cut bananas in half lengthwise. Then line halves up on baking sheet, cut side up. Sprinkle bananas evenly with sugar and spices. Bake for 15 minutes until bananas are caramelized.
Whisk together peanut butter, water and maple syrup until smooth.
Preheat waffle iron. Whisk together flours, baking powder and salt in a medium sized bowl or large measuring cup. Whisk together peanut butter, sugar, milk and vinegar in a separate bowl. Then mash roasted bananas into the wet mixture until evenly combined. Lightly coat preheated waffle iron with butter or oil of choice then spoon about 1/4 cup of waffle batter onto hot waffle iron, close and cook until both sides of waffle are nicely colored with a crisp crust, about 2 minutes per side.
Repeat until all of batter is used up.
Keep finished waffles warm in the oven until ready to serve.
Serve waffles hot with maple peanut butter topping and fruit.
Note: Cooked plain waffles can be frozen in bags for up to 6 months. Reheat in toaster or oven to serve.
Nutrition information per serving:
Trans fats: 0g