February 23, 2010
Banana Bread Waffles
I like to go against the grain from time to time. So today on National Pancake Day
I present you with waffles. Why, because I can and also because you know they look delicious and neither you, nor I, would turn them down! These waffles were delicious and really hit the spot! Whip up a batch this weekend…preferably on Sunday. And when you are thinking of me while putting these together, come by and visit me on Twitter
. This Sunday I will be on South Beach (Miami) “live tweeting” (with lots of pictures) from the Food Network SoBe Wine & Food Festival! I will be in the Whole Foods Market Grand Tasting Village where I will get to try all of the Celeb Chef’s foods and hopefully get to meet a few!
Check out the Chefs that will be there…
If you miss me on twitter, I will be posting a blog update about it a few days later! So make sure and make these waffles, catch me on Twitter on Sunday, and make sure and check back after Sunday for the blog update!
Banana Bread Waffles
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. sour cream or Greek yogurt
In a small bowl, whisk together the melted butter, warm milk and vanilla extract. Set aside. 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. 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. Add the mashed bananas and sour cream or yogurt 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.
Source: Annie's Eats adapted from Honey & Jam, originally from Seven Spoons