- 5 Pillsbury® frozen buttermilk waffles, thawed
- 2 (8 ounce) cans crushed pineapple in juice
- 1 1/2 cups finely chopped bananas
- 4 eggs
- 2/3 cup granulated sugar
- 5 tablespoons packed brown sugar
- 6 Nature Valley® oats 'n honey crunchy granola bars, crushed
- 1/2 cup chopped macadamia nuts
- 3 tablespoons all-purpose flour
- 1/4 cup butter or margarine, softened
- 1 (10 ounce) jar strawberry spreadable fruit
- Whipped cream (optional)
- Heat oven to 350 degrees F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Break waffles into 1- to 2-inch pieces; place in bottom of baking dish. Drain pineapple, reserving juice in small bowl; set pineapple aside. Gently stir bananas into juice to coat. With slotted spoon, place bananas evenly over waffles; discard any remaining juice.
- In medium bowl, beat eggs, granulated sugar and 2 tablespoons of the brown sugar with wire whisk until blended. Stir in drained pineapple. Pour mixture over waffles and bananas in dish. In another medium bowl, mix crushed granola bars, nuts, flour, remaining 3 tablespoons brown sugar and the butter until crumbly; sprinkle over top.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes.
- To serve, in small microwavable bowl, microwave spreadable fruit on High 1 minute. Stir; if necessary, continue to microwave on High in 15-second increments until melted and smooth. Cut into 6 servings. Top each serving with about 2 tablespoons warm fruit spread and 1 to 2 tablespoons whipped cream.