Monday, July 26, 2010

Banana Bread Waffles



I finally tried making yeasted waffles over the past weekend and it was a success! My husband’s family tradition growing up was homemade waffles every Saturday morning. It is pretty hard to top the flavor of his mother’s waffles, but I wanted to try a different method and also add in some different flavors. The batter is made the night before so that the yeast has time to rise, which was actually really nice. Saturday morning was almost effortless. The taste of the waffles had a lot of banana flavor with hints of cinnamon and nutmeg, which makes it taste like banana bread! I’m not sure if this is an Oklahoma thing, but I have always put peanut butter on waffles and/or pancakes. My husband thinks I’m crazy, but I love it. The only thing better than a waffle with peanut butter is adding bananas to the mix! Since I was only cooking for two, I cooked all the batter and let the waffles we weren’t eating come to room temperature. You can then wrap the waffles individually in saran wrap and store in a freezer-safe bag for later use.

Banana Bread Waffles

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4 tablespoons unsalted butter, melted

1 cup plus 2 tablespoons warm milk

1 teaspoon vanilla extract

2 cups all purpose flour

1 tablespoon brown sugar

1 1/2 teaspoon yeast

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash of ground ginger

Dash of ground clove

2 eggs, lightly beaten

1 cup mashed ripe bananas (about 3 whole bananas)

2 tablespoon sour cream (or Greek yogurt)

In a small bowl, whisk together the melted butter, warm milk, and vanilla extract. Set aside.

In a large mixing bowl, combine the flour, brown sugar, yeast, salt, and spices. Whisk together to blend. Add the wet ingredients to the bowl and whisk just until smooth. Whisk in the eggs until incorporated. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, and up to 24 hours.

When are you ready to make the waffles, remove the batter from the refrigerator and let sit at room temperature for 30 minutes. It should be about double 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 into the batter. Cook in a preheated waffle maker according to manufacturer's instructions. Serve as desired with maple syrup and banana slices.

Source: Annie’s Eats, originally from Seven Spoons

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