Photo courtesy of Rebecca Gordon.
0613 Banana Bread Buttermilk Waffles Recipe
Banana Bread Buttermilk Waffles
Makes 5 waffles
Total time: 45 minutes
Here’s what you do
Whisk these ingredients like crazy in a medium bowl:
- 1 cup mashed ripe bananas
- 1 cup whole buttermilk
- 6 Tbsp. vegetable oil
- 2 large egg yolks
- 1 vanilla bean, scraped
Whisk together these ingredients in a large bowl:
- 1 1/4 cup all purpose flour
- 1/2 cup cornstarch
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
Beat these ingredients with a hand-held electric mixer until stiff peaks form:
- 2 egg whites
- 2 Tbsp. sugar
Have a 1/2 cup chopped toasted pecans on the ready.
Stir banana mixture into flour mixture just until blended; fold in egg white mixture.
Portion about 2/3 cup batter onto a hot lightly greased waffle iron, gently spread to the edges with a small off-set spatula. Sprinkle with some pecans and close the lid. Cook 3 to 4 minutes or until steam subsides. Remove from iron and keep warm in a 200 degree oven on a rack over a sheet pan. Repeat with remaining batter and pecans. (Waffles will be very dark because of the sugar from the ripe bananas.)
Serve with maple syrup, melted butter and additional toasted pecans.
Good to know
- Let the bananas hang out at room temperature until black, about two weeks. This results in the best natural banana flavor.
- The bananas were soft enough to mash into a puree with a whisk.
- When separating eggs, be sure none of the yolk gets into the white portion or they won’t whip to full volume.
- To scrape a vanilla bean, cut down the center using a sharp paring knife and run the back of the knife down each cut side of the bean. If that freaks you out, just substitute 2 tsp. vanilla extract.
- The batter will be thick-ish.
- Toast pecan halves in bulk in a 350-degree oven for 8 minute. Use what you need now and freeze the remaining for other recipes down the road.
- Waffles are ready when steam is no longer pouring out of the machine.
- Expect the texture of these waffles to have a mildly crisp exterior and more of it’s muffin-y counterpart on the interior. If you like a super crisp outside, a little time in a warm oven will do the trick.
Make it yours
- Stir freshly grated orange or lemon zest into the batter.
- Instead of maple syrup, serve bananas foster-style: sauté firm sliced bananas in butter with brown sugar, dark rum and ground cinnamon.
What makes it possible
Nielsen-Massey: The Tahitian vanilla bean was soft, pliable and easy to scrape, and it added bold vanilla flavor to the waffles. You’ll find two per jar.
Oster: I used an 8-inch Oster Belgian waffle maker and cooked them on the MAX setting. Check the manufacturer’s instructions for additional tips and guidance.
Waffle Iron Giveaway
Rebecca Gordon is giving away a $30 gift card to Target to buy the Oster Waffle Iron she uses. To enter to win, leave a comment on this story WITH YOUR FIRST AND LAST NAME by June 15. The winner’s name will be announced on Facebook and on page 4 of our July issue, and must contact the Vestavia Voice at firstname.lastname@example.org to claim the prize.
Rebecca Gordon recently stepped away from the Test Kitchen Director post at Southern Living magazine and has launched her own brand and digital lifestyle title, Buttermilk Lipstick. The name comes from a favorite ingredient for baking and cooking merged with an element of beauty. On ButtermilkLipstick.com she merges home-cooked recipes, style finds that tie back to her food background and her love of Southern college football. A Cahaba Heights native, she is married to Pizitz Middle School teacher and coach Marrow Gordon.