The story goes, when my mother was preggers with my sister, she ate hot dogs. Consequently, my sister loves hot dogs. When my mother was preggers with me, she had PB and nana sammies. So…yeah. They are my crack. Not tasted like Elvis. Actually, I’ve never had it toasted from what I can remember. It’s always been plain bread with PB and bananas. No honey. No jelly, Just PB and nanas. Simple.
Sometimes for a snack, I will grab a banana, the jar of peanut butter, and a spoon. Yup. I’d spoon PB on the banana and then take a bite. Repeat until banana is gone. Oh. My. Goodness that is good!
This is not your usual Jiff, Smuckers, or Skippy. It’s not even Planters, though that’s pretty darn good. It’s Kraft. Have I told you about my long time addiction to this pb? No? Well, it started when I was in high school. Let me back up a bit…
My mother is from Canada. When my sister came home from her first year of college, we planned a trip across Canada to meet up with various cousins and what have you. That is when I first was introduced to this addictive spread. They were giving out samples at the restaurant like jelly packets at a HoJos. And thus began my addiction. And now I see there are many other flavors. *sigh* It is torture. I cannot purchase these items here. I would probably be as big as a house if I could. I could eat my weight in this crack.
I can’t quite put my finger on why this is so much better than any other peanut butter. It’s not as sweet. It has a very peanutty flavor. Even the lite isn’t like the Jiff RF or the Smuckers. They’re gritty and just icky. But the Kraft lite is as smooth and as creamy as the regular stuff.
Due to all of these elements of my culinary history and upbringing, I find all ways, shapes, and forms to marry these two delectable flavors.
I have been buying 2 bananas each week in case we have smorgasbord fruit salad for dessert. Sometimes we do, sometimes we don’t. If we don’t, then I have to toss the bananas in the freezer by the next weekend as they’ve started turning and I don’t want them to completely spoil
This means I have about 8 bananas in the freezer. I wasn’t limiting myself to 2 bananas previously, but I am now. For those that don’t now, when you’re bananas start to brown, and you’re not ready to cook with them just yet, toss them in the freezer. Oh yes. And there’s this 2 ingredients ice cream recipe that’s hit the blogosphere like wild fire. Meh.
Anyway. I put mine in the freezer to use later in baked goods. They’re easy to mash and easy to use in recipes after they’ve been frozen and thawed. I pinch t=-he top off and then squeeze out the thawed banana. Just make sure you pinch the seed end about 1 inch from the bottom so you don’t get the bitter seed. ICK.
When a large number starts to accumulate, that means it’s time for me to make something. Today it was banana waffles for #SundaySupper. Yes. Banana waffles with peanut butter syrup for supper. Heck. They could even be dessert! They’re sweet and tasty. #NOMS!
Preheat a waffle iron until hot. In a large mixing bowl, beat the bananas with the yogurt, sugar and egg substitute until well blended. Add buttermilk and set aside.
In a small mixing bowl, combine flours, baking powder, baking soda, salt, cinnamon and cloves. Stir with a whisk to combine. Set aside.
In a medium mixing bowl, whip the egg whites until stiff peaks form.
Add the flour mixture to the milk mixture and combine until just blended.
Blend in 1/3 of the egg whites into the batter until blended. Fold in remaining egg whites until just blended.
Spray the waffle iron with cooking spray or lightly coat with butter. Pour 1/3 cup of batter onto each side of the waffle iron and book 5 to 7 minutes or until steam is not longer coming from the waffle iron.
Combine maple syrup and peanut butter in a microwave safe bowl and heat on high 30 seconds. Stir well with a whisk. Serve waffles topped with the syrup.
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/2 cups mashed banana
- 1 1/2 cups fat free buttermilk
- 1/4 cup egg substitute
- 1/4 cup fat free yogurt
- 2 tablespoons sugar
- 2 large egg whites
- 1/2 cup maple syrup
- 1/2 cup peanut butter
- Preheat a waffle iron until hot.
- In a large mixing bowl, beat the bananas with the yogurt, sugar and egg substitute until well blended. Add buttermilk and set aside.
- In a small mixing bowl, combine flours, baking powder, baking soda, salt, cinnamon and cloves. Stir with a whisk to combine. Set aside.
- In a medium mixing bowl, whip the egg whites until stiff peaks form.
- Add the flour mixture to the milk mixture and combine until just blended.
- Blend in 1/3 of the egg whites into the batter until blended. Fold in remaining egg whites until just blended.
- Spray the waffle iron with cooking spray or lightly coat with butter. Pour 1/3 cup of batter onto each side of the waffle iron and book 5 to 7 minutes or until steam is no longer coming from the waffle iron.
- Combine maple syrup and peanut butter in a microwave safe bowl and heat on high 30 seconds. Stir well with a whisk.
- Serve waffles topped with the syrup.
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