This is my go-to waffle recipe. I've made it a few dozen times and that's allowed me to experiment a little. I have not made wild alterations. I've just needed to change things slightly due to not having an item on hand or tailor it to my shopping habits. It works well in our Belgian waffle maker. I imagine it might seem dense in a regular waffle maker or if whole wheat flour is used. (I use white whole wheat because it's what I buy. It has a milder flavor.) I use 2% milk because it's what we buy. I don't have buckwheat flour half the time and have substituted rye flour with success (and no detectible bitterness). I'm at the point where I don't measure the banana. I mash 1 1/2 average size bananas. So, I don't make wild alterations. With these habits I get consistent results. I like having a recipe that doesn't use a tremendous amount of butter but makes a waffle with crisp edges. This recipe makes 4 round Belgian waffles for us. I double it and freeze a few leftovers and they're great when reheated in the toaster. So many other recipes, including the ones that came with my iron, have deflated after baking on the Belgian waffle iron. I got frustrated and just make these every time. I add a small splash of vanilla sometimes. My family loves them from age 2 to 42. My kids eat them out of hand and beg for more. Do not use cooking spray if you have a non-stick waffle iron. It will ruin the cooking surface. They release fine on my brand-new Belgian waffle iron (replacement). If you do find they are deflating a bit keep them crisp in a warm oven on a cooling rack to keep the warm air circulating around them. This has happened a handful of times, perhaps on humid days or when my liquid level is too high. Some reviewers say they omitted the banana but when doing this accidentally one morning when distracted I wouldn't do it again. Banana acts as a binder like the eggs do and I think it's very critical to the finished texture. Mash the bananas well for the best interior texture. Hope this helps someone who wants to love this but hasn't gotten as great of a result as I do. Thanks for reading.
We didn't like these, we found them heavy and dense, they didn't puff up like regular waffles. We also didn't find enough banana or cinnamon flavor to make it worthwhile. Adding some fresh banana slices sprinkled with cinnamon to the top of a regular waffle would have given us better flavors.
We really liked this. The flavor was awesome. I wish it could get crispy, but, of course, that would require more fat, Overall, it's the best so far of the "healthier" waffles I've tried. I will definitely make them again and next time double the batch so I can freeze some for busy weekday mornings - hopefully some time in the toaster will crisp them up.
Made these for Xmas morning breakfast with a few modifications: 1. Rather than adding the mashed banana to the mixture, I sliced the bananas and topped the waffles (along with warm maple syrup and slivered almonds). 2. I added 1/8 tsp each of ground ginger, ground nutmeg, and allspice. I also added 1 tsp vanilla. 3. I separated the eggs, beat the whites until stiff, then folded them into the mixture as the last step. Everyone in my family proclaimed these delicious. And we have plenty for breakfast tomorrow, or as a snack later this afternoon. These were served with sides of chicken breakfast sausages (for the meat eaters) & soy bacon (for the vegetarians).
It seems odd that a "banana-cinnamon" waffle is neither very banana-y nor cinnamon-y. I doubled the banana and quadrupled the cinnamon, cutting the milk to 1 cup. I also used a bit over 2 cups of spelt flour (extra needed due to the bran content) and 2tsp. baking powder. Once I got the timing right in my waffle iron they were tender and moist and very flavorful; the husband commented on how good they smelled. I had already made these several times so apparently this recipe is a keeper, despite the shortcomings.
Loved these. We don't keep specialty flours on hands, and based other reviews of 'dense' pancakes, I upped the regular flour to 1.25 cups and didn't use buckwheat flour. I also added a teaspoon of almond extract, a flavor I love with banana. The banana flavor was subtle. I'll make these again.
These waffles were amazing! Although, according to other reviewers, I did make a few changes. I used oat flour because I didn't have buckwheat flour. I used brown sugar instead of granulated sugar. I added a second banana, doubled the cinnamon, and added 1 tsp. vanilla extract. My waffle iron makes 6 at a time so I actually ended up with 13 waffles when said and done. I topped mine with fresh sliced bananas, pure maple syrup, and homemade almond-butter. I will definitely be making these again and again!
I thought these were very good. They were a little dense and the banana flavor wasn't as pronounced as I would have liked. The flour blend was really nice, though, and an excellent way to sneak some more flax into the diet. I bet these would also be wonderful with some finely chopped nuts in the batter. I think, if I try them again, I'll add more banana and some nuts. This recipe did yield what they said it would and I'll freeze the rest for quick breakfasts later.
I made these gluten free for my mother by using only Bob's Red Mill All Purpose Gluten Free flour for the flour combinations. I also used only 2 tsp. sugar and 1 T. butter and used almond milk. They came out great and were enjoyed by the whole family.
Meh... They weren't bad, but I won't be making them again. The buckwheat and whole-wheat flour heavy recipe resulted in a bitter and somewhat astringent flavor. The consistency was also a bit dense.
These were very good. I doubled the recipe and got 10 waffles from my Belgian waffle maker. I substituted almond flour for the buckwheat since that is what I had. I got rave reviews and next time I don't think I'll even put syrup on mine since the banana made them so sweet.
This has become a favorite. I use in Belgium waffle iron. One recipie will make 3 Belgium waffles. I make extra and freeze for breakfasts or a snack throughout the week.
I make these waffles every weekend. The combo of flours are perfect. I make a few adjustments, substitute apple sauce for the butter, double the cinnamon and banana, add a tsp of vanilla, substitute organic dark brown sugar. I've been told they are contest worthy. I'm adding to my previous review as I now add other ingredients to these waffles. I add shredded dried coconut, not the sweetened kind, and sliced, blanched almonds. I increase the milk a bit to keep the waffles from being too dense. The texture these two times add takes the waffles to a new level. Love them!
Best ever! We forgot to add the butter to the first batch, but they tasted amazing anyway! We added some to the rest and the texture was slightly better. These were my 12 year old son's idea to make, now a new family favorite. Even better with chocolate chips and a cup of Dunkin Donuts coffee.
Very good. Will make again but increase the cinnamon.
WONDERFUL Sunday morning treat!
Awesome waffles!! My husband says they are the best he's ever had . . . not overly sickening sweet. The sprinkle of cinnamon sugar and sliced bananas topping the waffle call for just a drizzle of syrup, which is the perfect topping! Enjoy!
Great waffle recipe, and so easy! We made one batch following the recipe exactly (except for the buckwheat flour; we just added extra whole-wheat flour instead), and they were delicious. We made a second batch with two bananas and liked those even more. We often freeze waffles to eat on weekday mornings, and these will replace the ones we used to make.
I tried these when faced with an abundance of over-ripe bananas & was very happy with them. Like many others, I used 3/4 cup wheat flour instead of the buckwheat, but I also added 1/4 tsp nutmeg & some chopped pecans to the batter (my 4 year old requested mini chocolate chips next time). The recipe made 7 servings in my round waffle maker, so I'm freezing the remainder. Definitely putting this on the holiday breakfast menu when family comes to town!
Like others, I could not get buckwheat flour, so I just used 3/4 c whole wheat and it was perfect - not too much at all. I also initally increased the cinnimon to 1 tsp, but then added a second tsp. I also added another tsp of sugar as the waffles were too bland without syrup. I froze these individually, and have one everyday of the week. They beat nutrigrain waffles anyday. Made 12 regular size waffles.
I have to agree with everyone-these waffles are excellent! Every Sunday morning my husband and I "indulge" for breakfast. Usually it's waffles made with oil or something but these far surpass the taste of those plus they are much healthier. I haven't ever had flaxseed or buckwheat in waffles and I did go buy these two ingredients but it was worth it! I added about 1/4 tsp of banana extract because the other reviews said the banana flavor wasn't very strong. I would add another banana next time as well (only had one ripe one available). I used half brown sugar and half regular sugar. Since it is just my husband and I there were plenty of waffles leftover to eat during the week..... maybe toasted with some peanut butter?? Delicious!!
My family loved this recipe - my four year old said "I just love these" and my one year old ate a whole waffle. I used 1 tsp cinnamon, 1 1/2 banana, 1 c flour, 3/4 c whole wheat flour and 1/4 c wheat germ because I didn't have the other flours on hand - still turned out great. Make sure not to overload the waffle iron because they get big! This will most likely become a weekend staple or a weeknight dinner.
This was a big hit at my house this morning. From the 2 year old to the husband who does not usually eat waffles. I did add extra bananas and cinnamon like others suggested.
We make these for Sunday breakfast and also have served as dessert, topped with frozen vanilla yogurt and drizzled with warm sugar-free caramel sauce. Excellent use of over-ripe bananas. Use brown sugar and sprinkle some chopped pecan or walnut pieces on the batter before closing the waffle iron.