Heat a waffle iron. In a large bowl, combine flour, baking powder, brown sugar and salt. In a separate bowl beat eggs, butter, peanut butter and milk togather for about 1 minute. Pour wet ingredients into dry ingredients and stir until blended. Fold in banana. Brush waffle iron with a little oil and pour batter onto center of iron.
These waffles store great in the refrigerator or freezer.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.