November 1, 2011
Bananas. I’m not sure I could do with out them. So you’ll understand my feelings when, right after returning home from the grocery store, I dropped my precious four bananas on the ground. The horror! Dropping any fruit is bad, but I feel like bananas take it the worst. The insides turn to banana pulp! Crazy! And the way I dropped them was such that more than half of each banana was horribly bruised by the impact. I tried opening one to eat but couldn’t do it without a spoon, and I was a little put off by the bruising. Feeling sad and defeated, I put them in the fruit basket and tried to forget about the whole incident.
About four days later, the bananas started to get spotty. I was worried; I didn’t want to throw them out but didn’t want to eat them as is. What was I to do? A little voice sounded inside my ear and said things like, “You bake things! Bake banana things! You paid for those bananas! Use them!” I usually eat bananas too quickly to allow them to ripen, which means I don’t get the chance to bake with them. Not this time! So all is not lost, in fact, my love for banana baked goods is found again, especially with these waffles. The banana flavor isn’t pronounced, but you know it’s there, and you’ll love how the banana is complimented by oatmeal, cinnamon, and raisins. I’m going to count the banana dropping as a blessing this morning (but I promise to be more careful next time). Happy bananas for breakfast! Happy Breakfast Tuesday!
Oatmeal Banana Raisin Waffles
(Recipe only slightly adapted from Vegan with a Vengeance)
Yields exactly 4 Belgian waffles or up to 12 regular waffles
Notes: Instead of using both all-purpose and whole-wheat flour, you can use one cup and two tablespoons all-purpose flour. If you decide to use quick cooking oats, you don’t need to soak the oats in liquid mixture before adding to dry ingredients. If you don’t have nondairy milk on hand and/or don’t require waffles to be vegan, substitute whatever milk you have on hand.
½ cup plus 2 tablespoons all-purpose flour
½ cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup rolled, or old-fashioned, oats
1 very ripe banana, mashed well
1 ½ cups nondairy milk
3 tablespoons maple syrup
3 tablespoons vegetable oil
1. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
2. In a medium-size mixing bowl, mix together oats, banana, milk, syrup, and vegetable oil. Let mixture soak for 10 minutes while you preheat the waffle iron.
3. After ten minutes, pour wet ingredients into dry and mix just until combined. A few lumps will remain. Fold in raisins, taking care not to over mix.
4. Waffle according to manufacturer’s instructions, greasing waffle iron between waffles.
If you would like to keep the waffles warm between taking them off the iron and serving, preheat the oven to 200 degrees while the oatmeal is soaking and keep waffles in the oven, on a baking sheet lined with foil, up to 30 minutes before serving. Waffles will keep, refrigerated, up to a week, and frozen up to a month.