Banana Bread Waffles with Maple Nut Cream Cheese Spread


Here is a recipe you just may want to make this weekend for breakfast.  I found it over at Willow Bird Baking.  I figured it was the perfect way to use up the over ripe bananas I had on my counter.  I elected to use my small square Belgian waffle make to make them.  I was hoping the waffles would be crispy on the outside, but they weren’t.  That may because I used my Belgian waffle maker.  Either way the waffles still tasted fabulous.  I was just anticipating and crispy out side with a tender inside.  Instead the waffle was all tender.

The thing that makes these especially yummy is the maple cream cheese spread that you put on top.  I put the cream cheese on and then ended up adding a little maple syrup on top of that.  So yummy!  Now I just sprinkled the nuts in the waffle before cooking them for those who liked nuts.  I also left the nuts out of the cream cheese and had it separate for those who like the nuts to just sprinkle on top of their waffles.

Banana Bread Waffles

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 3/4 cups buttermilk or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk (I did buttermilk)
  • 2 eggs, separated
  • 4 tablespoons (1/2 stick butter, melted and cooled)
  • 1/2 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 3/4 cup walnuts, chopped
  • Cooking spray for waffle iron

Maple Nut Cream Cheese Spread Ingredients:

  • 8 oz. cream cheese, softened
  • 3-4 tablespoons maple syrup
  • 1/8 cup chopped walnuts

  1. Combine the flour, salt, sugar, baking soda, and cinnamon. Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the butter, mashed banana, and vanilla.
  2. Spray the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Stir gently to combine.
  3. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Mix ingredients for Maple Nut Cream Cheese Spread together. Serve waffles immediately with a schmear of Maple Nut Cream Cheese. I also ended up drizzling maple syrup on them after the cream cheese.
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8 comments on “Banana Bread Waffles with Maple Nut Cream Cheese Spread

  • Thanks for the post. I am currently working on my frozen yogurt site at: http://www.frozenyogurtrecipe.org/. In fact I got some great design tips here at Banana Bread Waffles with Maple Nut Cream Cheese Spread | Real Mom Kitchen. Looking forward to reading future posts.

  • these look great! as for making them crispy – try this trick i learned with my favorite ultimate pumpkin waffles….let them cool completely, then toast in your oven or toaster oven for about 5-10 minutes (400 or so). the moisture level of the bananas (or pumpkin or whatever) keeps them from being crispy on the first pass but allows them, like chili, to be even better when reheated! hth! :)

  • These waffles sound wonderful! I’ve been searching for a new breakfast-for-dinner recipe to make this week, and I think I may just have to try this one.

  • OHHH MYY GOODNESS!!!
    Can not wait to make these!!! and to follow your blog!

  • Maple cream cheese? I think I want to spread that lusciousness on absolutely everything.

  • So glad you enjoyed them!

    I actually thought my waffles weren’t crisp because I waited so long to eat them (photographing and such!) but it must be that this recipe just produces tender waffles!

  • I made these for breakfast this morning. My 14-month old daughter ate half a belgian waffle by herself and kept licking her fingers with the cream cheese spread on it. We also spread peanut butter on them (Peanut butter and banana sandwiches). They were delish! Thank you for this recipe!

  • In the directions it says to add vanilla but I am not seeing that in the ingredients. How much vanilla should be added? This looks wonderful and I would like to make it this weekend!

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