Breakfast recipe · from the recipe book
Sheet-Pan Banana Peanut Butter Cornmeal Waffles
Crisp-edged, tender cornmeal squares with nutty peanut butter and sweet banana, topped with cool cinnamon-honey yogurt and juicy strawberries.

- Sheet pan
- 40 min · 20 min hands-on
- Serves 4
- Vegetarian
- Over 60 g carbs
- Protein 20 g+
- Fiber 6 g+
- Sat fat 4 g or less
Ingredients
- 2 medium240 gBananavery ripe, mashed
- ¼ cup64 gPeanut butter, no salt addedstirred smooth
- 1¼ cups (300 ml)300 gButtermilk, low-fat
- 2 large100 gEggs
- 2 tbsp packed25 gBrown sugar
- 1¼ tsp5 gVanilla extract
- 1½ tbsp20 gCanola oildivided
- 1¼ cups150 gAll-purpose flour
- ½ cup60 gYellow cornmeal, whole-grain
- 1¾ tsp8 gBaking powder
- ½ tsp2 gBaking soda
- ¼ tsp2 gSalt
- 1½ tsp4 gGround cinnamondivided
- 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
- 1 tbsp20 gHoney
- 1¼ cups sliced200 gStrawberriessliced
Steps
- Preheat the oven to 425°F (220°C). Brush a 9x13-inch rimmed sheet pan with one quarter of the canola oil and line the bottom with parchment.
- In a large bowl, whisk the mashed banana with the peanut butter until smooth, then whisk in the buttermilk, egg, brown sugar, vanilla and the remaining three quarters of the canola oil.
- In a second bowl, whisk the flour, cornmeal, baking powder, baking soda, salt and three quarters of the cinnamon.
- Fold the flour mixture into the banana mixture just until no dry streaks remain; a few lumps are fine.
- Spread the batter evenly in the prepared sheet pan and bake 15 to 18 minutes, until golden at the edges and a toothpick in the center comes out clean.
- While it bakes, stir the Greek yogurt with the honey and the remaining quarter of the cinnamon to make the topping.
- Rest the pan 5 minutes, then cut into 8 squares, 2 per serving.
- Top each serving with the cinnamon-honey yogurt and the sliced strawberries and serve warm.
Contains: Milk, Egg, Peanuts, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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