If you miss me on twitter, I will be posting a blog update about it a few days later! So make sure and make these waffles, catch me on Twitter on Sunday, and make sure and check back after Sunday for the blog update!
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: Annie's Eats adapted from Honey & Jam, originally from Seven Spoons