Banana Bread Waffles

The first time I made yeasted waffles, the result was a huge disappointment.  I had such high hopes.  They looked beautiful and the texture was perfect, but I couldn’t even finish one – they just tasted way off.  I still haven’t figured out why they tasted so darn bad, but it made me a little wary of trying yeasted waffles again.  Finally I was inspired to give it another go when I saw this recipe.  The idea of banana bread waffles was just too much for me to resist.  Thankfully, this recipe was a complete success.  A perfectly textured waffle with all the flavors of banana bread, drizzled with maple syrup and topped with fresh bananas.  Mixing up the majority of ingredients in the batter the night before makes for low maintenance, tasty breakfast.  Make them this weekend!

Banana Bread Waffles
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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: adapted from Honey & Jam, originally from Seven Spoons

36 Responses

  1. Yum. I so want these right now. I love bananas and banana bread.

  2. I’ve considered making yeasted waffles before but haven’t tried them yet. I love banana bread! This looks like such a great recipe – especially with those sliced bananas on top!

  3. These look wonderful and what a great alternate use for those “old” bananas instead of banana bread. It must be like a Belgian waffle with the yeast? Light and fluffy? Love those. I’m going to have to print this out!
    I am following your blog and listed it on mine. Hope you might do the same!

  4. Great idea! I have also used leftover quick breads to make French Toast.

  5. Looks delicious! I have never tried to make yeasted waffles.

  6. They sound fabulous! I have never heard of Greek yogurt though before, what is it?

  7. We enjoy making waffles. They are my hubbys fave.

  8. Hi! I love, love , love your site! I have tried several recipes and have bookmarked most of the other ones:) Stupid question, I am sure, but-what kind of yeast? My mom and I have started bread making and there are so many different types! I never know which to use. I have rapid rise Highly active yeast on hand and Bread Machine Yeast. Will those do or am I way off? My 3 year old would love these waffles and I am going to try them this weekend.


    • Hi Shea,
      Sorry for the delayed response. I think any kind of use is okay for these. I used rapid rise because that is what I keep on hand.

  9. yummm the look is delicious

  10. oh my word, these look like HEAVEN!! just stumbled across your site via tastespotting and i will have to – no, i must!! – try these asap!! thanks for such a great recipe 🙂

  11. Oh, this looks fantastic! What wonderful spices, so warming and homey. Perfect for the weekend. 🙂

  12. Oh my! These look so delectable! I HAVE to try these! YUM!

  13. ok ~ these sound so great! I will definitely have to try these. I bet they smell amazing!

  14. I bought a waffle-maker for Graham. He does love them, but my first two attempts just didn’t match up to the supermarket ones he loves. He didn’t think they were sweet enough. Well the supermarket ones were probably overflowing with sugar and all sorts of additives. Maybe I need to try something like this instead. Do you have any other waffle recipe, that you would recommend?

  15. I have a new waffle iron that I really need to try out. I bet these smell so good when they are cooking! 🙂


  16. The yeasted waffle recipe I tried years ago wasn’t great either. I’ll have to give these a try, they look wonderful!!

  17. Hi Annie,
    I love making homemade waffles and really enjoy getting new recipes. Would you recommend a Belgian waffle iron or regular waffle iron for this recipe?

    • Hi Traci,
      The waffle maker I really, really want and would very highly recommend is the Waring Pro Belgian Waffle Maker. When I got my most recent waffle maker, I didn’t purchase this simply because we didn’t have the space for it. I did buy one for my father-in-law though, and the waffles it makes are truly incredible. I have other friends with it who love it as well. Now that I have the space, I don’t think it will be long before I buy one.

  18. I just made the Banana Bread Cobbler from February’s Southern Living and it was awesome. A great twist on the same flavors.

  19. I just happen to have three way ripe banans sitting on my counter at home. These will be a perfect way to use them up!

  20. Wow, these waffles look and sound yummy! Too bad the ripe bananas in my kitchen disappeared, especially since I have all the other ingredients already! They’d make a nice breakfast for Sunday morning.

  21. those waffles look fluffy and light. delicious.

  22. These look absolutely delicious!

  23. Good looking waffles…yet to be buy a waffle maker but it’s on the list.

    These look as if they have the all important crisp outside.

  24. I took your advice and made these this weekend. They were great…my son couldn’t get enough! Thanks for the inspiration!

  25. What a great concept-a combination of two of my favorite breakfast foods-sounds like a match made in heaven 🙂

  26. Why have I never thought of this? So simple, yet looks so GOOD!

  27. I made these tonight for dinner, but didn’t have the planning for the yeasted part, so I combined the recipe I normally make with this one and made them tonight using baking powder as the rising agent. We all thought they were delicious, but they came out pretty dense. Maybe that’s the lack of the yeast huh? 🙂

    • Yep, that rising time is pretty important in a recipe that calls for yeast. Baking powder can’t be used interchangeably.

  28. Annie – what kind of yeast do you use? I have some of the Fleischman’s dry packets in our pantry. Is that okay to use? Looking forward to making these in the morning! 🙂

    • Hi Sara,
      I pretty much always use instant (rapid rise) yeast, as I did in this recipe. However, because of the overnight rise, I think active dry would be perfectly fine too.

  29. Oh my goodness! They were DELICIOUS – and smelled amazing when cooking. Thanks so much for featuring this recipe, Annie! 🙂

  30. I made up the batter last night…this morning….it hasn’t risen at all. Still going to make them…keep your fingers crossed. Have been thinking about this recipe since you first posted it.

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