Banana bread yeasted wafflesBy Hannah Queen of Honey & Jam
(original recipe by Tara O'Brady from Seven Spoons)
- 4 tablespoons unsalted butter, melted
- 1 cup plus 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon dark brown sugar, packed
- 1 1/2 teaspoons 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 eggs, beaten lightly
- 1 cup mashed ripe banana, about 3 whole
- 2 tablespoons sour cream or greek yogurt
1 In a small bowl, whisk together the butter, milk and vanilla. Set aside; the mixture should be warm but not hot.
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, whisking until smooth. Stir in the beaten eggs. Cover the bowl loosely with clingfilm and refrigerate for at least 12-24 hours.
3 About 30 minutes before you want to make waffles, take the batter out of the refrigerator to come up to room temperature slightly. It should be doubled in size and the surface will be covered in bubbles.
4 When ready to begin, stir the sour cream into the mashed bananas and then mix the fruit into the batter. It will deflate, but use a light, quick hand to thoroughly combine.
5 Heat your waffle iron and bake the waffles as per the manufacturer's instruction.
Hannah Queen is an avid baker and photographer. Her sweet blog, Honey & Jam, is chockfull of yummy recipes and beautiful photos.