Winter weather seems like the perfect time for waffles, and these Sourdough Banana Waffles will fuel you and your family well for school, work, holiday shopping, or the gym. I use a rye-based starter and additional rye flour in the waffles, which gives the waffles a deep, complex taste. You can certainly use a whole-wheat-based or other starter, if that's what you have. Plenty of buttermilk adds to the sourdough tang, and bananas and spices sweeten the mix. The waffles bake up light and tender after the batter sits overnight. Try the waffles with real maple syrup, plain yogurt, and more sliced bananas for a special morning treat. The plain waffles also reheat nicely in the toaster for later in the week.
Sourdough Banana Waffles -- Makes Plenty
1 cup of sourdough starter (rye or other)
1/2 cup of rye flour (or white whole-wheat)
1/2 cup of white 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 out 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 well, preheat your waffle iron, and follow the directions for your waffle iron to make amazing, moist, tender waffles. Yum, yum, yum, yum, yum.
