The batter for these waffles is simple to mix up, and the waffles are light, crispy, and just the thing to have for a special Sunday or holiday breakfast. The waffles also are a good way to use up your sourdough discard and any bananas that have lingered too long in your fruit bowl. Buttermilk adds to the sourdough tang, as well as keeping the waffles light. If you don't have/can't find buttermilk, whisk together a cup of plain yogurt and a cup of milk and use that instead. For ease and a more pronounced sourdough tang, I make the batter and park it in the refrigerator overnight. The waffles are great with maple syrup, a dollop of yogurt, and more sliced bananas for a special morning treat. The plain waffles also reheat nicely in the toaster for breakfasts or snacks (try them with peanut butter) later in the week. Enjoy!
Sourdough Banana Waffles -- Makes Plenty
1 cup of sourdough starter
1 cup of white whole-wheat or regular whole-wheat flour
1 cup of all-purpose flour
2 tablespoons of sugar
2 tablespoons of dark brown sugar
2 cups of buttermilk
1 cup banana puree (about 3 mashed bananas)
Mix well all the ingredients listed above in a large bowl and let them sit in the refrigerator, covered, overnight. The next morning, add to the mixture:
2 eggs
1/4 cup of canola oil
2 teaspoons of cinnamon
1 teaspoon of vanilla
3/4 teaspoon of salt
1 teaspoon of baking soda
1/2 teaspoon of baking powder
Stir the mixture until everything is combined, preheat your waffle iron, and follow the directions for your waffle iron to cook the waffles.
Um, this tasted just like a waffle version of banana bread. I may have been more liberal with the cinnamon, but these were a total hit and earned the highest raves possible from my two kids!