Banana Waffles with Blueberry Sauce

I'm starting to develop some serious waffle making skills. I've got the basic recipe down to a science, thanks to Alton Brown of Food Network, and they've been coming out moist in the center and crispy on the outside just how I like them. I thought I'd alter the basic recipe by replacing one egg with banana. I take a ripe banana, cut it into chunks then blend it to baby food consistency with a hand held blender. The delicious goop gives cupcakes and in this case waffles a delicious mild banana flavor. But in this recipe, the blueberry sauce is the star of the show. And I don't drown blueberries in tons of sugar. It's just not necessary. One tablespoon is all you need. Let the fruit's natural flavor shine through! 

Carlos and I recently had these for Easter Sunday Brunch and they were divine. Add some fresh nonfat yogurt on top or perhaps a drizzle of 100% maple syrup and you've got the makings of a delicious breakfast. You don't even need bacon on the side.

Ingredients:

1 ripe banana
2 cups of whole wheat flour
1 tsp of baking powder
1/2 tsp of baking soda
3 tbsps of sugar
2 eggs
2 cups of buttermilk
1/2 stick of butter, partially melted

cooking spray for greasing the waffle press

1 bag of frozen blueberries
1/4 cup of water
1 tbsp of sugar
1 tsp of cornstarch

Heat up your waffle press.

Cut up your banana into chunks and add to small bowl. With a handheld mixer, blend the banana chunks until they are baby food consistency. Set aside.

In a larger bowl, add the flour, baking powder, baking soda and sugar. Note how I don't use salt? You don't need it. Just extra sodium you can take out of your diet.  Add the eggs, buttermilk, partially melted butter and banana goop. Stir until mixed well. Scoop portions of the batter into your waffle press (don't add too much so you don't have overflow). Remove the waffles once they are dark golden brown and crispy.

While you are cooking your waffles, add the water, frozen blueberries and sugar to a small pot and stir. Cook over medium heat with the lid on until it comes to a bubble. Remove the lid and cook on low for a few minutes. Turn off the hit and stir in the cornstarch. Set aside to cool.

Serve the waffles while hot and drizzle some of the blueberry sauce over the top. Add a spoonful or two of yogurt if desired. Enjoy!