Banana bread.. waffles.. two of my favorite things! Combine them and SOLD! When I saw this recipe I knew I had to try them asap and I am glad I did! I had never made yeasted waffles before so I wasn’t really sure what it was about or how I would like them, but they were super easy to make and delicious! Now before you run in to the kitchen (like I did) and start whipping these up right now (like I did) notice that the batter has to sit and rise in the fridge for at least 12 hours (like I did not); This recipe is great to make the night before then just cook up the next morning, not so great for I-want-it-right-now. However, fear not, I threw the batter in the fridge and cooked them the next day (and tested one, of course) then, just let them cool and put them in the freezer to eat the following weekend. And man, oh man, am I glad I didn’t let a measly 12 hours come between me and these waffles. And on a side note, they were just as great out of the freezer as they were the day I made them. To reheat them I just popped them in the oven at 350 until they were warmed through and crispy again (which, if you know you are going to freeze a batch don’t let them get too crispy during the initial cooking so they don’t get burned while reheating).
I served these waffles with peanut butter syrup since peanut butter and banana is one of my favorite combinations; to make the syrup use a ratio of 2:1 syrup to peanut butter (i.e. 1 cup syrup to 1/2 cup peanut butter), microwave until warm and peanut butter melts to combine with syrup. This stuff is so good you could eat it with a spoon and I wouldn’t blame you!
Banana Bread Waffles (Print Me)
4 Tbsp melted unsalted butter
1 cup plus 2 Tbsp warm skim milk (or milk of your preference)
1 tsp vanilla extract
2 cups wheat or all purpose flour
1 Tbsp brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
Dash of ground ginger
Dash of ground clove
1½ tsp dry yeast
½ tsp salt
2 eggs beaten lightly
1 cup mashed ripe bananas (approximately 3 whole bananas)
2 tbsp sour cream or greek yogurt
In a small bowl whisk together the melted butter, warm milk and vanilla extract then set it aside. In a large mixing bowl whisk to combine the flour, brown sugar, spices, yeast, and salt. Add the wet ingredients to the dry and whisk just until smooth (do not over-stir). Whisk in the eggs just until incorporated. Cover the bowl with plastic wrap and refrigerate for at least 12 hours (up to 24 hours).
About 30 minutes before you are ready to make the waffles remove the batter from the refrigerator and allow it to sit at room temperature (it should be about doubled in size and there should be small bubbles on the surface).
Add the mashed bananas and sour cream or yogurt to the batter. Whisk lightly to incorporate ingredients into the batter (again, be careful not to over-stir as it affects the texture). Preheated your waffle maker and bake the waffles according to the manufacturer’s directions. Top with extra banana slices and syrup, and try not to lick the plate dry.
Source: Annie’s Eats