Layers of protection
Thursday, November 5, 2009 at 10:06AM 
I won't beat around the bush.
Banana Bread Waffles. Think about that for a minute, say the words slowly and out loud so that you get the full effect. Banana Bread Waffles.
I know. What could be better, right? Here's the story.
Tuesday morning was damp and dark, and there were some bananas laying about, past their prime and looking woebegone. Upon the sight of them my mind went to banana bread, as I am nothing if not a creature of habit.
My reaction was hardly original. A dreary sort of day pretty well begs for the heartening presence of banana bread. It is the goose down duvet of baked goods; it swaddles everything in layers of protection, like heirloom Christmas ornaments you find in your Grandmother's attic. The morning feels treasured, as do you.
I forget why I didn't make the banana bread, although I was possibly influenced by our full cookie jar and the bowl of Halloween candy residing on the countertop, but either way, come evening the bananas were still around, and still despondent.
Waffles came into my consideration then, with the curious notion of substituting bananas into one of the many pumpkin versions appearing temptingly on my screen for the last while. Even though I am a rookie when it comes to waffle-makery, this being the second batch of my career, I think we might be on to something here.
I will caution that this was the first go-round of the recipe, and I fiddled as I went along. But I do believe we're friends enough that I can give you a peek at my notes, like my best friend and I maybe did in grade school. (And that was only once and it was homework not a test, I promise, pinky swear.)
In introducing you to these waffles, let me start with something important - they are not all that sweet. Leavened with yeast and rested overnight, they have the slight sourness typical of similarly-raised baked goods. To compound that trait, thick spoonfuls of sour cream were added to the batter and underscores that tang, bringing along with the smooth freshness of dairy. I left the job of sweetness to the maple syrup, warm and waiting, on the table.
We were met with a waffle that was crisp on the outside, slightly tortoiseshell in its look, with a thick and soft interior. Rousingly spicy and fragrant with fruit, they had the best qualities of the crusty end piece off of a loaf of banana bread, my favourite part and the bit we fight over most often.
Now look at that, I've gone and kept you far too long when there are waffles to be made. So sorry. I'll leave you to it.
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.
Ingredients
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.
Notes:
• 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.
Reader Comments (45)
Oh Boy. How. Good. Are. These! And healthy too.
How beautiful! I would want those waffles to just sit out on my counter like that. They are center piece waffles!
... for like 30 seconds before I had to eat them all :)
What a nice surprise to have you post two times in quick succession!
These waffles look good---I like the mostly-made-the-night-before part. I make a recipe similar to these (but totally different, too): cornmeal whole wheat waffles. I got the recipe from some magazine (Gourmet?) and we love it. I don't have bananas, but I do have butternut squash--- which I think would probably be quite tasty as well.
mmmm. These are going to the top of my "to-make" list.
And that photo... so cozy!
I love banana bread and I love waffles, the combination must be delicious!
must. buy. waffle maker. These sound fabulous!!! I LOVE banana pancakes, so can imagine how delicious these would be with that extra crispness that waffles achieve.
And they are so lovely, too!
Amazing! I read those words and it was like a revelation. I just sat here for a minute thinking "why have I not done this?"
Yum.
These look fantastic! I love the combination. Also it's probably a much lighter baked good than the normal bread...yum!
Oh, how I wish I had a waffle iron! Yeasted waffles sound like heaven to me just now. I guess I'll have to wait until the next time I visit my grandmother (the only person I know who has a waffle iron) :)
Oh, my, thank you so much for sharing this recipe! I have a few overripe bananas in my freezer, and I was seriously thinking banana bread. Great change of plans! Can't wait to try these :)
i ADORE the presentation! Such a great idea if you have people over for brunch, waffles in a bread basket format, genius!
I love your photography and writing style. Great idea for the waffles as well, I admire anyone who can whip something up from a pantry inspiration that is delicious and healthy and can be made beforehand :)
these looks delicious. we have those same towels, from IKEA?!!
These look delicious. I love the presentation. Great recipe- a nice change from your traditional banana bread!
Hi Tara!
I just discovered your blog and it is beautiful. Your photographs have such depth to them and the recipes are great. I can't wait to have a better look around your site!
Have a lovely weekend.
Emma
These look fabulous. So beautiful! I love the idea of bananas in a waffle.
these are making my mouth water. and the pictures are so gorgeous.
Barbara, although I hadn't intended to make a health-ish waffle, they ended up that way. I didn't want one that was as dense as a muffin, nor did I want one that was all that sweet on its own. And plus, it allows for a good smear of butter and pour of syrup at the table!
Thanks so much, Allyson!
Mama JJ, although you all have been too kind to mention it, I was a bit sporadic in my writing for October - it was a month that had me treading water for the better part of it, for a laundry list of reasons. I am hoping to get back to our weekly talks, and this was the start of that. Your cornmeal whole wheat waffles sound delicious, I will see if I can track them down!
Amanda Mae, I do hope you like them.
Steph, the boys were rather thrilled with them, I will say.
Andrea, thanks so much my friend. We bought the waffle maker last weekend, and I've already fired it up twice. I just saw a post somewhere about baking cookies in a waffle iron, so really it is a multi-use appliance. Yes, I'm an enabler.
Rachel, I am so happy to hear you say that, considering you were an influence in our purchase of our waffle iron. I am thinking of trying the banana substitution in Deb's pumpkin waffles next. And then I want to try the cornmeal ones you mentioned too ... and oh, I want a classic waffle iron as well. See? You've created a monster. And you're right, thrift shops are a great place to look for irons.
Thank you, Nutmeg Nanny.
Ele, get thee to your Grandmother's, post haste :)
You're very welcome, Dee. I hope they make good use of your bananas.
Sprouted Kitchen I always feel a whole waffle takes up too much of the plate - so I like them in quarters like this, they feel more manageable. I'm an odd bird, I know.
Tessa, thank you so much for the kind words. And I will say, the "made beforehand" part was a great help in making these on a weekday morning.
celia, yes, I believe so, by way of my parents. I "accidently" forgot to return it when they brought food over one day.
lisa, thank you, on all accounts!
emma, you're too kind! Thank you.
Patricia Scarpin, I hope you try them (and like them, too)!
hannah, as a fan of your photography, the compliment means the so much.
I want to marry you because of these. Such a great idea!
I'm thrilled to find your website. Everything looks so good. And of course, the banana bread waffles are on the to-do list for the weekend. Thanks for sharing the recipe!
Your photography keeps getting better and better. Such a lovely touch of whimsy in those shots. I am a savory breakfast person, but I would NOT say no to those beauties.
Oh goodie, something to make tomorrow morning. these looks wonderful!
Beautiful waffles, beautiful photography, beautiful blog. What more can I say?
Ummm yes please!
I've thought about it, and said it to myself slowly, and you're right - I want it. But even if I didn't, I think I was already sold on those beautiful pictures alone.