Monday, July 12, 2010

Banana Bread Waffles

Banana Bread Yeasted Waffles
With inspiration from a variety of sources, including Dorie Greenspan (via Williams-Sonoma), and these Overnight waffles (from Better Homes and Gardens). With most of the preparation done the night before, the morning of only requires a few stirs of a spoon and you're ready to go. It's not a bad way to wake up.
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
In a small bowl, whisk together the butter, milk and vanilla. Set aside, the mixture should be warm but not hot.
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 hours, but up to 24.
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.
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.
Heat your waffle iron and bake the waffles as per the manufacturer's instruction.
Our waffle maker is Belgian style and yielded 5 round waffles; I think a classic round iron would make 6 or 7.
• Leftovers can be frozen and then reheated in a toaster or in an oven; keep the heat low and an eye on them though, they brown quickly.

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