Banana Chocolate Chip Waffles
photo by Sharlene~W
- Ready In:
8 6-1/2-inch waffles
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 2⁄3 - 2 cups low-fat milk
- 1 medium banana, mashed (1/2 cup)
- 6 tablespoons vegetable oil
- 2 large eggs
- 1⁄2 cup mini chocolate chip
- Place dry ingredients in large mixing bowl and stir until mixed well. Add remaining ingredients and combine until well blended and smooth.
- Let batter sit 5 minutes before using.
- Preheat waffle iron.
- Use 1/2 cup batter per waffle and cook until done (approx. 2 minutes).
- Serve immediately.
Questions & Replies
Got a question? Share it with the community!
These turned out great! For my first Christmas as a Mrs. and in a new house, I wanted to make a homemade breakfast for the hubby and our house guest. I followed the recipe exactly except for the sugar - I had to substitute it with Splenda since the only other sugar we had was raw brown sugar. I used three packets and it turned out fine. I had to use cooking spray before cooking each waffle, which made it very easy to take out of the waffle iron. I too didn't notice a strong banana taste since the chocolate chips were overpowering, I probably would add an extra half a banana next time. These didn't need syrup either, they were delicious by itself!
These were good. I think next time I will add one more banana and maybe some cinnamon. I just think I would like a little more banana flavor. The waffles turned out nice and fluffy. We ate them all. Thanks! **Update since making a second time. This time I used 1 1/2 regular sized bananas, 1/2 tsp. cinnamon and I used 4 Tbsp. of melted butter instead of the veg. oil. They were not quite as fluffy as the first time (probably because I reduced the amt. of butter), but they were tastier this time. The kids gobbled them up.
i was making a double batch to freeze so that i could pop them in the toaster and eat them, no syrup, so i used 4 tbs of sugar and a cup of full sized chocolate chips. if i were going to make it again, i would double the amount of banana as well. and mine worked fine with 1 2/3 c of milk but i was using 2 percent. i imagine skim milk would need less and whole milk would need more.
These were good. I can't say they were the best I ever had though. I made a couple of changes. I didn't have overly ripe bananas, so I put in one and a half bananas to try and boost the flavor. I also put more chocolate chips in it and used 1 2/3 cups of milk and the consistency seemed fine. I also added vanilla and cinnamon for extra flavor. My son who always catches me if i try to hide something healthy in food couldn't tell there was bananas in it so I feel I accomplished a good thing!
see 7 more reviews
RECIPE SUBMITTED BY
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.