Peanut Butter Waffles with Bacon and Banana

Until last year, peanut butter was part of my breakfast almost every single day. That is completely true.

Then travel happened, and somehow peanut butter and I drifted apart. Instead of spooning it onto toast or stirring it into breakfast, I was eating whatever continental breakfasts were being served in hostels and hotels. Those spreads rarely included peanut butter. On other mornings, I was making eggs in whichever temporary kitchen I happened to be using at the time.

There was also the memorable struggle of trying to find peanut butter in Budapest. I searched and failed for far too long, until a kind Twitter follower who lived in the city took pity on me and pointed me toward an Asian supermarket where I could finally buy some. It felt like a small victory.

So, in short, peanut butter and I were separated for quite a while, and it was not really anyone’s fault.

When I was housesitting in Mexico and discovered a huge tub of Skippy sitting in the cupboard, it felt like a proper reunion. I should add that we had been encouraged to use the food in the cupboard, so this was not a case of me quietly helping myself to someone else’s precious peanut butter supply. It was there, it was allowed, and it was definitely going to be eaten.

I have never been the biggest fan of waffles for breakfast. As dessert, covered with ice cream, brownies, sauce, or anything else gloriously sweet, I can absolutely understand the appeal. But breakfast waffles always reminded me of the toaster waffles I ate as a child, and those had a texture that was much closer to cardboard than comfort food.

Still, when you have a waffle maker within reach and a giant tub of peanut butter calling your name, it would be rude not to experiment. That is how these peanut butter waffles with thick cut bacon and banana came to be.

The result is a breakfast that is sweet, salty, rich, and satisfyingly filling. The peanut butter gives the waffles a nutty depth, the banana adds softness and natural sweetness, and the thick cut bacon brings the crisp, savory contrast that makes every bite more interesting. A generous drizzle of maple syrup ties everything together without making the waffles feel overly complicated.

I like to think of these as “Elvis Waffles” because of the classic combination of peanut butter, banana, and bacon, which is often associated with his favorite sandwich fillings. They also include whole wheat flour, which gives the waffles a little more texture and makes them feel hearty enough for a proper brunch.

These peanut butter waffles are best served fresh from the waffle maker, while the edges are still crisp and the centers are tender. The bacon can be cooked first and set aside, and the bananas only need slicing just before serving. If you enjoy breakfasts that balance sweet and savory flavors, this recipe is a very happy place to start.

Something tells me the King would not be leaving the building if these waffles were on the breakfast table.

Peanut Butter Waffles with Thick Cut Bacon and Banana

Recipe by Julia

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• For the waffles

• 1 1/3 cups whole wheat flour

• 4 tsp baking powder

• 1/2 tsp salt

• 2 tsp sugar

• 2 eggs, separated

• 1/2 cup butter, melted

• 1 3/4 cups milk

• 1/3 cup smooth peanut butter

• For the toppings

• 6 rashers thick cut bacon

• 3 bananas, sliced

• Maple syrup for pouring

Directions

• Cook the bacon in a heavy-bottomed pan until it is browned and crisp. Transfer it to a plate lined with kitchen towel, pat away any excess grease, and set it aside while you prepare the waffles.
• In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and sugar until evenly combined.
• Separate the eggs. Add the yolks to the bowl with the dry ingredients, and place the egg whites in a separate small bowl.
• Beat the egg whites until they are stiff, light, and fluffy. This helps give the waffles a better texture.
• Add the milk and melted butter to the dry ingredients and stir with a wooden spoon until the batter comes together. Gently fold in the beaten egg whites, taking care not to knock out too much air.
• Add the smooth peanut butter and stir until it is fully mixed through the waffle batter.
• Ladle the batter into a heated waffle maker and cook according to your machine’s instructions. Repeat until all of the batter has been used.
• Serve the waffles warm. Top each waffle with half of a sliced banana, one rasher of crispy bacon, and a generous pour of maple syrup.