Banana Cinnamon Waffles

Light, fluffy banana waffles with no butter, no oil, and only egg whites for binding. Two-thirds of a cup of mashed banana and a half cup of applesauce do the work of fat in the batter, keeping the waffles moist and adding natural sweetness without weighing them down. The result is a breakfast that tastes like banana bread had a waffle iron incident.

Whipping the egg whites before folding them in is the most-missed step in healthy waffle recipes. Don’t skip it. Stiff peaks add the airiness that fat-free batters often lack. Fold gently with a rubber spatula in two stages so you don’t deflate the foam.

A generous ¾ teaspoon of cinnamon does most of the heavy seasoning, warming the banana and giving these waffles the kind of bakery-coffee-shop smell that fills the kitchen on a Saturday morning. Use ripe, spotty bananas for the deepest flavor; underripe bananas taste starchy and dull.

Kitchen Tips

• Mash bananas with a fork until mostly smooth but with a few small lumps for texture.
• Don’t overmix the batter; lumpy is better than smooth for fluffy waffles.
• Spray the iron between waffles if they start to stick; banana batter sticks more than regular waffle batter.
• Keep cooked waffles warm in a 200°F (90°C) oven directly on the rack so the bottoms stay crisp.

Variations

• Stir in ½ cup chopped walnuts or pecans for crunch.
• Add 2 tablespoons mini chocolate chips for a kid-friendly twist.
• Serve with maple syrup, Greek yogurt, and fresh sliced banana on top.