If you’re reading this opening line then congrats, you’re not a chicken and easily scared off by the word vegan.
Yes, it’s true, not all vegan recipes are created equally and I’ve made my fair share of them to see which ones are worth adding to my home menu.
When the words, peanut butter, roasted banana, and waffle, are in the title, how could you think it wouldn’t taste good? This combination had me at hello while thumbing through Thrive’s plant-based eats cookbook.
Before you look at the recipe I want to stress not to stress. Yes, it’s a bit tedious. Yes, there are a bunch of ingredients. Yes, it will be time consuming. What to remember? These damn waffles are worth it and you’ll be pleased with yourself at the end result.
Here’s the recipe and below are my notes to help you nail it your first try. And remember, if you don’t want it to be vegan or don’t have some of the vegan(fish) ingredients, swap them for what you do have!
- Roast bananas: preheat oven to 400*F. 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 with sugar and spices. Bake for 15-minutes or until caramelized.
- Prepare topping: whisk together peanut butter, water, and maple syrup until smooth.
- Make waffles: preheat waffle iron. I got my mini waffle iron from Target and LOVE it.
- Whisk together flours, baking powder, and salt in medium-sized bowl or large measuring cup.
- Whisk together peanut butter, sugars, 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 and spoon about 1/4 cup of waffle batter onto iron, close and cook both sides. About 2-minutes per side.***
- Repeat until batter is upside up. Keep waffles warm in the oven until ready to serve.
- Top with maple peanut butter topping and fruit.
If you make these, for the love of Zeus tag me in your photo on Instagram @sjrandol so I can celebrate you for completing this whopper of a recipe!
- I yielded about 13 waffles using my mini DASH waffle iron from Target and honestly, it’s the perfect waffle size because I can eat two and say it’s technically only one. Tricks my brain!
- I didn’t used 1/4 cup to scoop since my waffle iron was mini, instead I utilized my 1/8 cup (which is half of 1/4) and who knew I’d ever find a use for that thing.
- From start to finish it took me a little over an hour to make, be sure you’re mentally prepared to fiddle with your waffles for at least 75 minutes.
- A friend’s picky eater child loved every bite of these waffles, so if that doesn’t tell you anything…
There is absolutely NOTHING I would change about this recipe. I love it exactly the way it is, in fact, when I ate the second to last waffle I felt sad. Simply knowing there would only be one more left for my next meal was depressing.
I also feel compelled to tell you I ate these plain and straight out of my hand some mornings when I was in a rush. Double fisting roasted banana peanut butter waffles first thing in the a.m. isn’t a bad way to start the day.
You don’t have to be a professional baker or cook to nail a fancy recipe. All you need to be is willing.
If you make these tag me @sjrandol (Twitter, Facebook, and Instagram!). I’d love to hear and see how you enjoyed them.