Banana Bread Waffle Pops with Blueberry Syrup

Ingredients

• 2 cups DOLE® Blueberries
• ¾ cup maple syrup
• 3½ large ripe DOLE® Bananas, peeled, 1 halved lengthwise, then crosswise, ½ halved lengthwise
• 1 cup unsweetened soy milk
• ¼ cup apple cider vinegar
• ¼ cup ground flaxseeds
• ¼ cup olive oil
• 1½ cups white whole wheat flour
• 1 cup cornstarch
• 2 teaspoons apple pie spice
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• Vegan nonstick cooking spray
• 12 wooden craft sticks

Directions

1.     Heat blueberries and ½ cup syrup to a simmer in a large skillet over medium heat; reduce heat to low and cook 15 minutes or until thickened and reduced by half. Makes about 1 cup.

2.     Mash 2 uncut bananas with a fork in a large bowl; whisk in soy milk, vinegar, flaxseeds, oil and remaining ¼ cup syrup until smooth. Whisk in flour, cornstarch, apple pie spice, baking powder and salt just until combined. Makes about 4 cups.

3.     Preheat 7-inch Belgian waffle iron; spray both sides with nonstick cooking spray.

4.     Spread about 2/3 cup batter onto waffle iron; place 2 banana pieces over batter, 1 on each side of iron. Spread another 2/3 cup batter over bananas; close iron and cook 6 minutes or until golden brown. Remove waffles and cut into quarters; insert wooden craft sticks into waffle quarters. Repeat with remaining bananas and batter to make 2 more waffles/8 more waffle pops. Makes 12 waffle pops.

5.     Serve waffle pops with Blueberry Syrup.