Given the choice between pancakes, waffles or crepes, I’ll take waffles any day! I love a waffle that’s crispy on the outside and moist on the inside, then topped with fresh fruit, nuts and warm maple syrup. This banana buttermilk waffle recipe has been my “go to” recipe for years, but recently I have made a change in the flours that has taken something quite good and made it even better. The recipe uses an overripe banana in place of any oil or butter. I also use buttermilk to add more flavor and texture. A variety of toppings can be used so be sure to read the Kitchen Notes for suggestions.
My first waffle iron was one I inherited from my great aunt back in ’76. It was one of those heavy electric cast-iron waffle irons that produced a PERFECT waffle every single time. Unfortunately, I only had it for 15 years before it bit the dust. Not bad for a kitchen appliance that was probably purchased in the 50′s! It took me about 5 years and 3 different waffle irons to find another one that came close to the waffles that my aunt’s made, but I finally found one that works. I use a Krups, 4-square Belgian waffle maker and love it! (No, I was not paid to say that. )