There are some definitive mile markers we reach in our lives when we know we have become adults. For me, it was when I not only started eating, but craving all the food I couldn’t stand as a kid.
I don’t know if this happened overnight or if this was a gradual change but one day I stopped asking restaurants to leave the tomatoes off my salad and started considering menu options with bell peppers in them.
This also meant considering the ‘optional’ choices on a recipe. Before, anytime a recipe called for nuts but claimed they were ‘optional’ all I could think was, ‘Darn straight, they’re optional. No nuts in my chocolate chip cookies.’ But now I get it. They’re crunchy and add so much dynamic flavor and I don’t know who I am anymore.
So, yes, this banana pumpkin waffle recipe has walnuts in it. And, no, you don’t have to add them. But I like them a lot in this recipe. It’s a little reminiscent of banana nut bread.
These surprisingly hardy, dense waffles are only sweetened with bananas. Cinnamon and cloves add warm fall flavors that pair perfectly with the pumpkin. The walnuts add a nice crunch but you don’t have to add them, I guess.
Pumpkin Banana Waffles with Walnuts
Makes 1-2 waffles, depending on the size of your waffle maker.
- 1/2 Cup Pumpkin Puree
- 1 Mashed Banana
- 2 Eggs
- 1/4 Cup Flour
- 1 Tsp Baking Powder
- Pinch of Salt
- 1 Tsp Cinnamon
- 1 Tsp Cloves
- 6 Walnut Halves (Optional)
Preheat the waffle iron to medium-high heat. Mix the pumpkin, banana, eggs, flour, baking soda, salt, cinnamon and cloves. Fold in the walnut halves.
Grease the waffle iron and pour in the batter and let sit anywhere from 4-8 minutes, depending on how done you like them.