A Perfect Breakfast Mashup: Overnight Banana Bread Yeast Waffles

The first time I used a waffle iron, I was a freshman in college.

Vertical image of a fluffy waffle in an iron, with text on the top and bottom of the image.

The dorm dining hall at my school had a designated table with an iron, and a bowl of batter with a ladle in it. One night, when the tacos or chicken surprise on the menu didn’t particularly appeal to me, I walked over to it.

Utilizing that feeling of adult independence that I had only recently acquired, I made myself waffles for dinner.

In the years between then and now, I’ve eaten delicious waffles made from scratch so many times – in my friend Sue’s kitchen at a different college in a different state, telling her what a good mom she’d make someday as she handed me a plate; with my brother at a restaurant called Sola, topped with goat cheese and strawberry rhubarb compote; with blueberries and pecans, covered with fresh berries and whipped cream, and with chocolate syrup…

Vertical image of a plain stack of three quartered waffles on a white plate.

It wasn’t until recently that I first had the kind of waffle I am presenting to you today, one that defied all of my preconceptions and previous taste experiences. It combines what we know as a waffle with something else entirely: the moist, dense sweetness of banana bread.

I read about several different versions of these waffles online before I made an attempt in my own kitchen, and the blogs that I visited made them look so good, I just knew that I would like them.

Vertical image of a stack of three quartered waffles topped with pomegranate seeds and maple syrup on a white plate.

Unable to put off making them any longer, I was pulled towards the kitchen one night, and dropped everything I was doing to mix up some batter.

Because the yeast needs time to help the dough to rise overnight, these make a perfect prep-ahead breakfast. You do most of the measuring and mixing the night before. In the morning, all you need to do is add two final ingredients, scoop, pour, and enjoy!

My first bite the next morning was a delightful surprise.

Vertical image of the sides of a stack of fluffy waffles on a white plate with pomegranate seeds.

It’s crazy how you can tell yourself in your mind what something will be like, only to discover something entirely unexpected. Be it meeting someone in person for the first time, starting a new job, visiting a city you’ve never been to, or trying a new recipe, when you actually experience it, sometimes it’s so much better than you ever could have imagined. I expected these waffles to taste like banana bread, and I guess what I really mean by that is that I expected them to taste like bananas.

But they really taste like banana bread.

Vertical image of a stack of waffles with pomegranate seeds and syrup being poured over them.

While they have a waffle texture, the taste bears an uncanny likeness to the beloved quick bread. Eating a plateful of them before work one morning, all I could think was, “Yes! Of course! These are perfect!”

They’re both much like other crispy batter breakfasts cooked in an electric iron in some ways, and so similar to banana bread with no time in the oven required, creating the perfect mashup of the two.

I’m kind of glad life is sometimes like this. I don’t always know what a certain situation or experience will be like, and I get to be surprised and delighted by the unusual, the new, and the unexpected. This recipe is truly wonderful, and I hope it delights you as well.

Horizontal top-down image of waffles on a plate topped with spices, fresh pomegranate seeds, and maple syrup.

You might want to keep an extra banana or two on hand when you make these, to slice up and scatter on top before serving.

Horizontal image of three quartered waffles on a white plate garnished with pomegranate seeds and maple syrup.

Overnight Banana Bread Yeast Waffles

  • Author: Shanna Mallon
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 13 hours
  • Yield: 8-10 servings 1x


Banana bread or waffles? Can’t decide which carb craving to give in to? Whip up these sweet, yeasty treats for the best of both breakfast worlds.



  • 4 tablespoons unsalted butter, melted
  • 1 cup plus 2 tablespoons whole milk, warmed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon packed dark brown sugar
  • 1 1/2 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Pinch of ground clove
  • 2 large eggs, lightly beaten
  • 2 tablespoons sour cream or Greek yogurt
  • 1 1/2 cups mashed ripe banana (about 3 large bananas)
  • Cooking oil spray


  1. In a small bowl, whisk together the melted butter, milk, and vanilla. The mixture should be warm but not hot. Set aside.
  2. In a large mixing bowl, sift or whisk together the flour, brown sugar, yeast, salt, and spices. Pour the wet ingredients into the dry, and whisk until smooth.
  3. Stir in the beaten eggs. Cover the bowl loosely with plastic wrap and refrigerate for at least 12 hours, or up to 24.
  4. About 30 minutes before you want to start cooking, take the batter out of the refrigerator to come a bit closer to room temperature. It should be doubled in size and the surface will be covered in bubbles.
  5. Stir the sour cream into the mashed bananas, then add this mixture to the batter.
  6. Heat your waffle iron and cook in batches as per the manufacturer’s instructions.


The estimated 10-minute cook time is for one waffle, after the waffle iron heats up.

  • Category: Waffles
  • Method: Waffle Iron
  • Cuisine: Breakfast

Keywords: breakfast, brunch, waffles, yeast, banana, banana bread

Cooking By the Numbers…

Step 1 – Prep

Horizontal image of melted butter in a glass bowl.

Get out all of your ingredients except the sour cream and bananas, and measure them accordingly.

Melt the butter and warm the milk. I like to do this in the microwave on half power, until the butter is melted completely and the milk is warm to the touch, but not hot. This can also be done in a small saucepan on the stove, if you prefer.

Lightly beat the eggs with a whisk in a separate bowl.

Step 2 – Mix Wet Ingredients

Horizontal image of a yellow mixture stirred by a whisk in a glass bowl.

In a large mixing bowl, whisk together the melted butter, warmed milk, and vanilla extract.

Step 3 – Mix Dry Ingredients

Horizontal image of assorted spices and brown sugar on top of flour.

In a small bowl, whisk together the all-purpose flour, brown sugar, yeast, salt, cinnamon, nutmeg, ginger, and ground cloves.

If you prefer, you can sift these first to remove any lumps. Has your brown sugar gone from soft and light to a solid lump? Check out our tips for softening brown sugar here.

Step 4 – Mix Wet Ingredients into Dry Ingredients

Horizontal image of a wet tan batter in a white bowl stirred by a metal whisk

Slowly pour the wet mixture into the dry, and whisk until everything is incorporated.

Stir the beaten eggs into the batter and mix until smooth. Cover the bowl loosely with plastic wrap.

Step 5 – Refrigerate

Horizontal image of a white bowl with a tan wet batter covered by plastic wrap.

Refrigerate the batter for 12 hours like I did, or a maximum of 24 hours.

By this time, it should have about doubled in size.  Mine did not quite reach this point, but it did increase in volume.

Step 6 – Let the Batter Warm Up a Bit

Horizontal image of a risen, puffy tan batter in a glass bowl.

About 30 minutes before you’re ready to start cooking, take the batter out of the fridge. It won’t come all the way back to room temperature, but setting it aside for a bit before you start cooking will take the chill off.

Step 7 – Add Sour Cream and Bananas

Horizontal image of an orange bowl with mashed bananas and sour cream.

Mash the bananas, and stir them into the sour cream. I used a cocktail muddler for this, but a potato masher or a fork will also work well. Be sure to always use ripe bananas for this step!

Horizontal image of a thick tan batter in a glass bowl mixed by a red spatula.

Stir this mixture into the batter. It will deflate, so you should use a light, quick hand to thoroughly combine the two.

Step 8 – Preheat and Cook

Horizontal image of a cooked fluffy waffle in an iron.

Preheat your waffle iron according to the manufacturer’s directions.

When it’s hot, coat the surface on both sides with nonstick cooking oil spray. Spoon in about 1/2 cup of the batter, or whatever is recommended for the machine that you own.

Close the lid and cook until the steam has almost entirely stopped, for about 4-5 minutes.

If My Two Favorite Breakfast Items had a Baby, It Would Be These Yeasty Bad Boys

It’s hard to beat the experience of enjoying a slice of moist homemade banana bread with a warm cup of coffee – unless that quick bread is actually a waffle in disguise.

Horizontal image of three quartered waffles on a white plate garnished with pomegranate seeds and maple syrup.

These banana bread waffles boast an especially airy batter thanks to the yeast, but it’s the sour cream secret (shhh!) that makes them oh-so-fluffy.

Snag some extra bananas to slice over your finished creation, or go wild with your favorite fruit and dark chocolate shavings. Also, a little extra butter never hurt anybody.

Sometimes, it’s all about the toppings. I love to garnish my waffles with vibrant colors and textures – like a pop of magenta pomegranate seeds.

What fixins are in your breakfast bag of tricks? Share your secrets in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.

Need more things to drizzle your favorite maple syrup over? Check out these unique breakfast recipes for your first-class ticket to happy town:

Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 3, 2009. Last updated: July 3, 2019 at 10:44 am. With additional writing and editing by Fanny Slater and Allison Sidhu.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Related Posts
Filter by
Post Page
Sides Salads Vegan Desserts Gluten Free Essentials Spring Summer Breakfast and Brunch Blender Recipes Cookies Thanksgiving Pies Cakes Cupcakes Baking Vegetarian How To Appetizers Grains and Legumes Middle East / Mediterranean Dips Hummus Easter
Sort by

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

32 thoughts on “A Perfect Breakfast Mashup: Overnight Banana Bread Yeast Waffles”

  1. I saw these on both those blogs and thought to myself “I know I would love those” but now, the urge to make them in overwhelming. Breakfast this weekend is in the bag.

    I buy Uncle Luke’s syrup too. Great stuff.

  2. I saw these on seven spoons, too! Man, you ladies are sure making me crave some waffles. And I know exactly what you mean about expectations not being exactly met, but being inherently right! Makes life so much more interesting.

  3. I remember that griddle at Cathcart! Thanks to the fine chefs there, I learned one really can eat cereal or salad any time of day

  4. Oh! and the waffles look really good. Have you tried peanut butter on banana waffles? Super yummy. I might make this for breakfast tomorrow–thanks for the recipe

  5. I’m glad you liked them, Tara’s recipe is fantastic! Your right, they do taste more like banana bread than straight bananas. I need to make them again!

  6. First of all, my dorm had a waffle iron too and I made waffles for dinner aaaaall the time when I didn’t want to eat the other nasty options. I miss that! Second, I haven’t stopped thinking about the banana bread french toast at Egg Harbor since we went, and now I have to look at this that looks even better! That’s it. It’s a sign. I have to make these.

  7. Oh yum. I don’t particularly like plain waffles, so I can only have them if the actually batter has flavor… like these. Not sure what my problem is with that but… Oh well. These look delicious, even if you confused them w/ blueberries 🙂

  8. Yay! So glad you liked the recipe. My brain did a similar dance when I tried them, something like “bread? waffles! bread waffles!” when I made them. They really are a true combination of the two.

    You and Hannah do make some fine-looking waffles.

  9. Those look incredibly good! I haven’t made waffles in sooooo long. I’d like some right now, for a late lunch.

  10. Kate, It’s settled then – you must make these! And agreed about the syrup. I love any kind that is 100% real.

    Allyson, I love the way you said that – “not being exactly met, but being inherently right.” Yes.

    Kim, I know, right? Glad I could borrow my mom’s this time, but I was surprised at how much I liked using it/how easy it was!

    Elizabeth, Ha! So nice having someone who’s reading that knows exactly what I’m talking about. And you know, while I think I must have had PB on waffles at some point, I genuinely cannot remember, and clearly something needs to be done about that.

    Hannah, Thank YOU for making them look so yummy!

    Alicia, Oh, French toast! Banana bread makes so many good things!

    Antonietta, Right? nothing like homemade waffles!

    Whitney, We’ll have to do it again sometime when the darkness/winter ends. Plan on it!

    Niki, Seriously, what kind of crazy person puts blueberries all over her banana waffles? Whatever, it worked! Ha!

    Tara, Thanks so much for inspiring us with it! A truly brilliant combo.

    Dense, Maybe waffles are one of those foods that are good at any time of day – morning, afternoon, night; breakfast, dinner, dessert. Love that.

  11. Oh my goodness–delicious. I love yeasted waffles because of the make-ahead factor. I’m glad life surprises us, too.

  12. Waffles sound so delicious especially on a crispy Saturday morning. I’m going to try these as pancakes (no waffle iron at my apartment sadly) and let you know how they turn out.

    It was so great to meet in Chicago earlier this year! Your words provided me with so much comfort and your stories about food woven with such detailed instructions and recipes are marvelous. I haven’t baked in almost a year and when I made those ginger cookies – they were so so good. I decided to save the first batch for myself. But I did divide them into little ziplock bags and carry them in my bag for work in case someone needed a sweet treat to brighten their day. And I doled them out to the homeless bums that semi-block the steps I take to walk home. They really liked them and it was a nice segue into getting home. I’m making a second batch to mail to a friend.

    I couldn’t believe how much fun and relaxing the art of baking can be sometimes. Your blog inspires me to have fun eating and making food and allow myself some dessert too!

    Super glad for surprises here too especially that lime chipotle marinade I won on your site!

  13. gorgeous photos! i’m pretty delighted to have you as a blog friend and real-life friend, too. and love the story about waffles in dorm rooms — i was never a waffles-for-dinner gal, as the waffle iron at my dining hall was always crowded and, honestly, kind of confused me. BUT i did have the occasional 3 bowls of cinnamon toast crunch when the hall’s beef stroganaff just wasn’t doing it for me…

  14. 🙂 Oh, and we really really really need to meet up again. Were we talking Milwaukee or Madison? I can’t remember, but I think it was Milwaukee. Although if we do Madison, you guys could stay over in my apartment and I could make these waffles for breakfast the next morning…..

  15. Leftoverist, I always hate make-ahead recipes while I’m making them (and not getting to eat them RIGHT AWAY) but love, love, love them when all I have to do is pull something out and poof! have something to eat. Delayed gratification is a hard value to appreciate. But yes! Thankful for these and life’s surprises.

    Janet, You’re so sweet. I’m glad we got to have pizza together and chat last spring, and I’m THRILLED that you’re finding joy in baking. It is very therapeutic. Glad to know you!

    Jacqui, I cannot tell you how much I am craving cinnamon toast crunch now. Like seriously. Contemplating going to the grocery store. (and lol at beef stroganoff – does every dining hall do that?!)

    Caitlin, OOOh I can’t speak for Jacqui but both of those options sound good to me. As long as I don’t have to drive in snow/blizzards, I am cool with anytime. Maybe after the holidays?

  16. Ooh, those look really good, and I actually have all the ingredients! (I had planned to make a banana-egg nog smoothie today, but I’ll save the bananas for waffles instead.) If I can find our waffle iron, I’ll make these for Sunday lunch.

    Where did you see the Pioneer Woman? At a book signing?

  17. Jennifer – Yes! At a book signing! We were total newbies to the whole famous-writer-signing-books thing, so we got there right when it started and would have been #293 or something if we’d waited in the INSANE line for her to sign our books. So instead we heard her speak, saw her husband and kids… and Jacqui said hi to her, which was basically our magic meeting. The rest of the night, we sat in the Barnes & Noble Starbucks and talked with each other, wondering where all these people came from! Definitely thought of you!

  18. How fun! I wish she would come to my off-the-beaten-path area. What was it like seeing her and her husband and kids? Is he really that good-looking?? How did her quirkiness translate in person?

    I agree — where do all those people come from? I realize that she’s an internet celebrity, but so many people, really? If I hadn’t had a friend who made her roasted red pepper pasta for me one day, I would never have heard of Ree. Are they really all devoted readers of her blog? Wow.

    Anyway, I made these waffles today. Although, unfortunately, we couldn’t find the waffle iron. So I used the batter to make pancakes. Very good!

  19. Jennifer, LOL! Glad to know the batter still works as pancakes – and I’m going to e-mail more details about seeing PW. 🙂

  20. I saw these 2 posts too and thought about making the waffles, but I’m not really a banana fan. I am, however, a fan of banana bread. So I’ll try this out!

  21. Caitlin, Oh that’s right! OK. We’ll touch base in January and see what the weather’s like, what your and Jacqui’s schedules are like, etc. Looking forward to it!

    Kickpleat, Good! It is so uncanny how much they resemble banana bread and yet are clearly waffles. Will love hearing what you think!

    Sues, Right? Hope you enjoy them!

  22. so one of the things I enjoy about flickr and your photostream is that I see these pictures of amazing food get uploaded and then I have a few days to wonder what the story will be:)

  23. Your photos have my clawing at my computer screen. Must. Have. Waffles. Thank you for this post and reminding me the glory of a beautiful stack of fruit topped waffles. Yum.

  24. Food Woolf, You are too kind. Thanks so much – and get yourself some waffles soon! Weekends are perfect for this sort of thing.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.