Mrs. Regueiro's Plate: Banana Bread Waffles

Tuesday, February 23, 2010

Banana Bread Waffles

I would have to say breakfast is my favorite meal of the day, and Sunday's breakfast is my most favorite day and meal to make, too. It's become a Sunday morning tradition to have a hearty and tasty breakfast at home. I always have an abundance of ripe bananas and knew this recipe would be perfect for us to try. One of my go-to recipes for waffles is Alton Brown's basic waffle recipe so it was a nice change and I always have to find a reason to use these wedding gadgets! After our wonderful Cuban dinner, Eric helped me prep the waffle batter before we went to bed so breakfast would be halfway done for the next day. We loved how these banana bread waffles turned out, not too dense or yeasty as expected from banana bread, but quite flavorful, moist and delicious. Plus, it's the best of both worlds, banana bread and waffles united as one yummy breakfast treat. Make them with your hubby and you'll both enjoy them!

Banana Bread Waffles
adapted from Annie's Eats, originally from Seven Spoons
4 tbsp. unsalted butter, melted
1 cup plus 2 tbsp. warm milk
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. brown sugar
1½ tsp. yeast
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground clove
2 eggs, lightly beaten
1 cup mashed ripe bananas (about 3 whole bananas)
2 tbsp. Greek yogurt or sour cream (I used greek yogurt)

1. In a small bowl, whisk together the melted butter, warm milk and vanilla extract. Set aside.
2. 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.
3. When you are ready to make the waffles, remove the batter from the refrigerator and let sit at room temperature for 30 minutes. It should be about doubled in size and there should be small bubbles on the surface.
4. Add the mashed bananas and yogurt (or sour cream) to the batter. Whisk lightly to incorporate into the batter. Cook in a preheated waffle maker according to the manufacturer’s instructions. Serve as desired with maple syrup and banana slices.

Review: Perfect breakfast for Sunday morning, paired with a hefty side of bacon and a nice cup of freshly brewed coffee. It was a hearty breakfast, not too sweet but just right.
Pin It button on image hover