My parents will be visiting in less than 24 hours. We haven’t seen each other in about 18 months. We moved 600 miles west, then moved again and bought a house. Then my parents packed up their house of almost 50 years and moved about 600 miles south to be closer to my brother. So, it has been a crazy, crazy time for us all.
They will be visiting us for a week. I may or may not post during their visit. I am going to leave it up to fate. If we are doing something as a family I am not going to take time away from everyone to post. They will be here to see the kids on Halloween and then on Sunday, they don’t know this yet, but we are celebrating a faux Christmas. I will make our families traditional Christmas dinner and some cookies. Since we haven’t celebrated together in 7 years I thought it was time. Yes, it will be November 2nd but I am putting up my Christmas tree.
But, this meal got me thinking about Christmas. I do not make breakfast for dinner very often. I don’t know why. It is so easy. Everyone loves it too. It is like a little surprise at the end of the day for them.
I wish you could smell how wonderful these waffles smelled. The smell of baking banana bread filled my house and the family was gathering in the kitchen even before dinner was ready to serve. I could see these being a great addition to a weekend breakfast too.
We had enough leftover to freeze for breakfast during the week which everyone loved. Just pop them in the oven to toast or the toaster oven and they are delicious and crispy.
I served this with butter, warmed maple syrup and fruit salad.
- 4 cups flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 cups half and half (I used fat-free)
- 5-6 bananas, overly ripened, mashed
- 4 large eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup walnuts, finely chopped
- Mix together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In a second bowl mix together half and half, bananas, eggs, oil, vanilla and chopped walnuts.
- Slowly stir the wet mixture in the second bowl into the dry mixture of the first bowl. Stir until well combined.
- To cook follow the directions on your waffle maker. Mine is a Belgian waffle maker that I use 1/2 cup per waffle. Makes 10-12 waffles.
- Serve with your choice of toppings.