Breakfast Heaven: Banana Bread WafflesKelsey Banfield
When I first saw this recipe on Tara’s site, Seven Spoons, I knew I had to give it a try. I mean, who wouldn’t want to combine their favorite bread with their favorite breakfast?! I particularly loved that this recipe required prep the night before. It makes it so easy to come down in the morning and have the batter pretty much ready to go. When I made these last week I served them with a drizzle of maple syrup and my family loved them. They really do taste like banana bread!
Banana Bread Waffles
adapted from Tara of Seven Spoons
4 tablespoons unsalted butter, melted
1 cup whole milk, warmed, but not hot
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon dark brown sugar, packed
1 1/2 teaspoons yeast
1/2 teaspoon kosher
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Pinch of ground clove
2 eggs, beaten lightly
1 cup mashed ripe banana, about 3 whole
2 tablespoons full-fat yogurt
1. In a measuring cup whisk together the melted butter, milk, and vanilla.
2. In a large bowl whisk together the flour, sugar, yeast, salt, and spice. Pour the butter mixture into the flour mixture and whisk well until smooth. Then stir in the beaten eggs. Cover the bowl with plastic wrap and store in the fridge for 12 hours, or up to 24.
3. About 30 minutes before making, stir the yogurt and bananas together. Then stir the bananas into the batter and allow everything to come to room temperature for about 20 minutes.
4. Cook on a waffle iron and serve. On my regular waffle iron it made about 6 waffles, it will make less on a Belgian waffle maker.
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