Bananas. I love them when they’re just a touch green. I hate them when they’re soft and speckled. I’m always looking for ways to use them up once they get to that point. This recipe is a great way to use them up. I posted these on The Life of Rylie’s Saturday Play Date a few weeks ago. They are super easy to make, and they freeze well for later. Since I’m still on a waffle kick for breakfast, I end up using the bananas eventually.
adapted from Seven Spoons
- In a small bowl, whisk together the butter, milk, and vanilla. Mixture should be warm but not hot. Set aside.
- In a large mixing bowl, whisk together the flour, brown sugar, yeast, and salt. Pour the milk mixture into the dry ingredients and whisk until just combined. Stir in the beaten eggs. Cover and refrigerate for at least 12 hours, and up to 24 hours.
- Thirty minutes before you want to make the waffles, take the batter out of the refrigerator and let sit at room temperature. The batter should be doubled in size. When ready to make the waffles, stir in the mashed bananas and sour cream. Use a light hand to thoroughly combine. Heat waffle iron and bake according to the manufacturer’s instructions.