Banana Bread Waffles

I love when I have happy accidents. This was my attempt at banana bread….and it didn’t work out. I find that the AIP bread recipes I try end up super dense and gummy….yuck. So after about an hour in the oven with no results I mixed everything up and popped it into my waffle maker…..INSTANT MAGIC! The waffle maker allows for heat to evenly cook the batter. I then pop them on a cooling rack until they stiffen up, wrap in a dry towel and store. I’ve been keeping mine on the counter and popping them in the toaster.

Here's What You’ll Need:

• Dry Ingredients

• Coconut Flour, Sweet Potato Flour AND Arrow Root Flour - 1/4 Cup Each

• Baking Soda - 2 tsp

• Cinnamon - 1/2 TBSP

• Salt - 1 tsp

• Wet Ingredients

• Bananas - 2 Very Ripe

• Pumpkin Puree - 1 Can

• 2 Gelatin Eggs (20g Gelatin in 1/4 cup warm water)

• Olive Oil - 1/2 Cup

• Maple Syrup - 1 TBSP

Mix the dry and wet ingredients separately, fold the dry ingredients slowly into the wet ingredients and mix thoroughly. I find that if you “pre-cook” the batter it turns out better in the waffles. So you can pre-cook or pop straight into the waffle maker, up to you! If you pre-cook at 350 degrees for about an hour then you’ll mix everything together, yes all the yummy crusty edges, then pour that into the waffle maker.

These cook for a while…..basically until they stop steaming and the batter has darkened. The olive oil in them will make them not stick to the pan. Make sure you place them on a cool rack so they can cool.

Enjoy!