The Best Banana Nut Waffles

Not a very original name, but they really are the best. I love these waffles. My family loves these waffles. And our neighbors are jealous of the banana-nutty aroma wafting from the kitchen window when I make these waffles. Or so I like to think.

Meet my lovely assistant, Chubby Grubs.

If I utter the word "waffles", he immediately attaches himself to my side and refuses to let my hands touch a measuring spoon or whisk. He considers it his duty to measure and stir. A duty he knows is well worth what it pays: a stack of yummy waffles.

Anyways, on to the recipe. First, in a large bowl, combine 2 cups of flour, 1/2 cup brown sugar, 2 tablespoons of granulated sugar, and 1 tablespoon of baking powder.

Add 1/4 teaspoon of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.

Stir with a whisk to combine dry ingredients.

In a separate bowl, or in my case a large pyrex measuring cup, pour 1 1/2 cups milk. Add 1/2 cup of plain yogurt.

To the milk and yogurt, add 1 teaspoon of vanilla, a stick of melted butter and 3 egg yolks {reserve the whites}.

In a separate bowl, beat the reserved egg whites until stiff peaks form.

Pour the milk mixture into the dry ingredients. Stir just until combined.

Fold in the beaten egg whites. {Pardon the weird lighting.}

Peel and mash 3 medium bananas.

Add the bananas to the batter.

Get your resident apprentice to put those chubby hands to good use grinding pecans. Chop 1/2 cup of pecans.

Add them into the batter.

Gently stir the bananas and nuts into the batter to combine. Or sit back and watch your toddler do all the work for you.

Preheat your waffle iron. Pour 1/3 cup of batter into each reservoir.

Cook waffles for 5-6 minutes or until steam stops rising from the iron.

This recipe yields about 18 waffles. That's a lot! And even though ChubGrub downed 3 within minutes, we still had plenty leftover.

If you want to serve them all at once, keep them warm on a baking pan in a 200 degree oven. But good luck fighting off hungry kitchen loiterers as each batch comes off the iron.

If you can't polish off 18 waffles in one morning, let them cool and then keep them in a gallon ziploc bag in your freezer.

To reheat, just pop them in the toaster. Egg-O can't compare.

Here's the recipe written out in a friendlier version if you'd like to try it.

Banana Nut Waffles

2 cups flour
1/2 cup brown sugar
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Combine dry ingredients.

1 1/2 cups milk
1/2 cup plain yogurt
1 stick butter, melted
3 egg yolks
1 tsp. vanilla

Combine wet ingredients.

3 egg whites, beaten
3 bananas, mashed
1/2 cup pecans, chopped

Stir together dry and wet ingredients. Fold in beaten egg whites. Gently stir in bananas and pecans. Cook in preheated waffle iron for 5-6 minutes or until done.