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
- In a small bowl, whisk together the melted butter, milk, and vanilla. The mixture should be warm but not hot. Set aside.
- 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.
- Stir in the beaten eggs. Cover the bowl loosely with plastic wrap and refrigerate for at least 12 hours, or up to 24.
- 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.
- Stir the sour cream into the mashed bananas, then add this mixture to the batter.
- 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