These were a hit when I made them over Father's Day weekend.
I highly recommend serving these with maple syrup, coffee, or both. That little extra moisture brings out the spice flavors beautifully!
I highly recommend serving these with maple syrup, coffee, or both. That little extra moisture brings out the spice flavors beautifully!
Adapted from "Banana Bread Yeasted Waffles" by honey & jam
1 cup + 2 tbsp milk
2 tsp vanilla
2 cups flour
1 1/2 tbsp brown sugar, packed
1 1/2 tsp yeast
1/2 tsp salt
spices to taste, or
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
2 eggs, lightly beaten
1 c mashed ripe banana, 2 1/2 to 3 bananas, depending on size
2 tbsp sour cream or yogurt (vanilla is good!)
Melt butter, warm the milk, add the vanilla, and combine. Make sure this is not too hot - you don't want to kill the yeast. In separate bowl, combine flour, sugar, yeast, salt, and spices; mix thoroughly. Pour milk mixture into the dry ingredients and whisk till smooth. Add beaten eggs, incorporate. Cover bowl with plastic wrap and refridgerate for no less than 12 hours. Batter can be refridgerated for up to 24 hours, but i find that it is easiest to work with after only about 12.
Remove batter from fridge 30 minutes prior to making waffles. It will be nearly doubled in size and foamy-looking. To finish batter, stir the sour cream or yogurt into the mashed bananas, and combine with the batter. Batter deflates somewhat; no big deal. Bake waffles in waffle iron and dig in!
Makes about eight 6 1/2" round waffles.
Yeasted Banana Waffles
4 tbsp butter1 cup + 2 tbsp milk
2 tsp vanilla
2 cups flour
1 1/2 tbsp brown sugar, packed
1 1/2 tsp yeast
1/2 tsp salt
spices to taste, or
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
2 eggs, lightly beaten
1 c mashed ripe banana, 2 1/2 to 3 bananas, depending on size
2 tbsp sour cream or yogurt (vanilla is good!)
Melt butter, warm the milk, add the vanilla, and combine. Make sure this is not too hot - you don't want to kill the yeast. In separate bowl, combine flour, sugar, yeast, salt, and spices; mix thoroughly. Pour milk mixture into the dry ingredients and whisk till smooth. Add beaten eggs, incorporate. Cover bowl with plastic wrap and refridgerate for no less than 12 hours. Batter can be refridgerated for up to 24 hours, but i find that it is easiest to work with after only about 12.
Remove batter from fridge 30 minutes prior to making waffles. It will be nearly doubled in size and foamy-looking. To finish batter, stir the sour cream or yogurt into the mashed bananas, and combine with the batter. Batter deflates somewhat; no big deal. Bake waffles in waffle iron and dig in!
Makes about eight 6 1/2" round waffles.
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