Waffled Banana Bread

By srumbel

I made the Waffled Banana Bread to see if it could really be made in a waffle iron. The answer is definitely, “Yes!” In fact, it is a really, really delicious version of banana bread- tender on the inside and perfectly crispy on the outside. I also love how it’s already portioned out in hand-held pieces from the grid waffle iron.
from therecipecritic.com

Ingredients

• 1 cup + 2 Tbsp granulated sugar, divided
• 1 tsp ground cinnamon
• 3 medium-sized ripe bananas, sliced into 1/8-inch rounds
• 8 Tbsp (1 stick) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 6 oz cream cheese, softened and cut into 1- oz chunks
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup uncooked old-fashioned oats
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• nonstick cooking spray

Preparation

Step 1

In a small bowl, mix 2 tablespoons of the granulated sugar and the cinnamon. Place the sliced banana in a separate bowl, then sprinkle them with the sugar/cinnamon. Mix gently to combine. Let the bananas sit while you prepare the batter.

In a large bowl, use an electric mixer to combine the butter, remaining 1 cup of granulated sugar and brown sugar until well-blended. Add the cream cheese and mix until it is completely incorporated into the sugar mixture. Add the eggs, and mix until they are just blended in. Add the vanilla and mix well to combine.

In a medium-sized bowl, whisk together the flour, oats, baking powder and salt. Add the dry ingredients to the wet ingredients. Mix, scraping down the sides of the bowl, until everything is thoroughly combined.

Add the bananas and any accumulated liquid and gently fold them into the batter.

Preheat your waffle iron to medium-heat. Coat both sides of the waffle iron grid with nonstick spray.

Coat the inside of a ⅓ cup measuring cup with nonstick spray to help release the batter. Measure out ⅓ cup of the batter and pour onto the preheated waffle iron (or 4 scoops, if you have a 4-grid waffle iron). Close the lid and cook until the banana bread is dark golden brown, 5 minutes. (if you lift it out of the waffle iron too soon, it won't hold together).

Remove the finished pieces from the waffle iron and place on a wire rack to cool. Serve warm or at room temperature.

COOK'S NOTE

*Tip: Use bananas that are ripe to the point of being brown-spotted but not blackened. You want to be able to cut thin slices from the bananas that remain intact and not mushed.