Sourdough Banana Nut Waffles

Name: Sourdough Banana Nut Waffles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 waffles
Ingredients: 1 cup sourdough starter; 2 cups all-purpose flour or 2 cups whole wheat pastry flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon nutmeg; 2 eggs, seperated; 1 ripe banana, mashed; 1/2 teaspoon banana extract; 3 tablespoons butter, melted; 1 1/2 cups milk; 1/2 cup pecans, chopped

Submitted by PaulaG

"Here is another great use for your sourdough starter. These waffles have a hint of spice and bake up crisp and golden. They freeze well and can be popped into the toaster oven for a quick breakfast treat."

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photo by PaulaG

Ready In:: 35mins
Ingredients:: 14
Yields:: 10 waffles

ingredients

1 cup sourdough starter
2 cups all-purpose flour or 2 cups whole wheat pastry flour
2 teaspoons baking powder
¹⁄₂ teaspoon baking soda
2 tablespoons sugar
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon nutmeg
2 eggs, seperated
1 ripe banana, mashed
¹⁄₂ teaspoon banana extract
3 tablespoons butter, melted
1 ¹⁄₂ cups milk
¹⁄₂ cup pecans, chopped

directions

The night before, feed the starter as you usually would. The next morning measure out 1 cup of starter and return remainder to crock.
Preheat your waffle iron.
In a large bowl, stir the baking powder, soda, flour, sugar and spices.
In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter.
Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts.
Beat the egg whites until light and fluffy, fold into batter.
Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown.
Makes about 10 waffles that measure 3 1/2 inches x 4 inches.

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Reviews

I'm sure the recipe is great as is, but it was a great starting point for me. I didn't have banana extract, so I used vanilla, 3 bananas, and reduced the milk. For spices, I used 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp nutmeg. I also used dark brown sugar instead of regular white sugar.

jellieb3
I was looking for a recipe that didn't require overnight proofing (since I forgot last night). This worked out great!! Yummy too - and my kids say I get Mom of the Year because of it. (I'm not saying Mom of the Year is exclusive, but it's still nice. grin)

TJ-Montana
These were delicious. I used regular whole wheat flour and I omitted the cloves and nutmeg since I am not a fan of either; I also changed the banana extract to vanilla extract since that is what I had. I changed the melted butter to 3 tbsp of applesauce for a healthier recipe. My children loved these and so did I. Next time I make them, and there will be a next time, I am going to put 2 mashed bananas in for an even bigger banana flavor. Thanks for the recipe!

Bobbin
Oh these were excellent. I made as directed and yes, it does use a lot of bowles, but well worth it. My waffle iron holds 1 cup of mix and I had 6 beautiful waffles with great flavor and texture. Don't know how they freeze, but will let you know. Thanks Paula for another great sourdough recipe.

Nimz_
I made this with my Amish Friendship bread starter and it was excellant! The only thing I changed was I did not have any banana extract so I subbed maple flavor. I whipped the egg whites first, then moved them to a bowl, then in the same bowl and beaters that I did the whites in I did the yolks and added the wet then dry ingredients, then folded the whites back in. That sure saved the many other dirty dishes! This made me 12 6inch round waffle and yes they do freeze great. This morning I just put them on a cookie sheet in a 300 degree oven for 10-15 minutes while I was frying some bacon and they were just as good reheated as they were yesterday fresh! Thanks Paula..this one is great!

LAURIE

Tweaks

I'm sure the recipe is great as is, but it was a great starting point for me. I didn't have banana extract, so I used vanilla, 3 bananas, and reduced the milk. For spices, I used 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp nutmeg. I also used dark brown sugar instead of regular white sugar.

jellieb3

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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