Banana Bread Batter, Cooked in a Waffle Iron, With Brown Butter and Chocolate Chips.

Banana bread is definitely one of those things I make mainly when I have overripe bananas and don’t know what else to do with them. Which is often. But I’ve been in a waffle phase lately and I started wondering what would happen if I just cooked banana bread batter in a waffle iron instead of a loaf pan. The answer is that it turns out quite incredible. You get all the goodness and warmth of banana bread but in a much quicker time frame. And you can of course have fun with the toppings in any which way you’d like! The magic of making any waffle is having fun with the toppings. My topping choice today was taking the one last banana I had left after making the batter and caramelizing it.

Few tips ᝰ.ᐟ

• Brown the butter first and let it cool for at least 10 minutes before you use it. If you add it while it’s still hot it’ll start cooking your egg and you don’t want that
• The riper the banana the better. You want it deeply spotted, almost entirely brown. Those are the bananas that have all the sweetness. A barely yellow banana is not going to give you what you want for a recipe like this.
• Don’t skip greasing your waffle iron between each waffle, even if it’s nonstick. This batter has a lot of sugar and it will stick. Butter or a neutral spray both work
• If you want a full well rounded waffle, spread it to the edges of your waffle iron with the back of a spoon or spatula before you close the lid
• Let the waffle cook fully before you try to open the iron. If it resists at all when you lift the lid, close it and give it another 30 to 60 seconds. Forcing it will tear the waffle

Process:

Brown Butter Banana Bread Waffles

Brown Butter Banana Bread Batter, Made Into Waffles, With Chocolate Chips.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Servings 3 to 4

Ingredients

  

• 75 grams Granulated sugar 6 tablespoons
• 55 grams Brown sugar 1/4 cup, packed
• 60 grams Browned butter, salted (75 grams before browning)
• 210 grams Mashed ripe banana about 2 medium bananas
• 30 grams Sour cream 2 tablespoons
• 1 large Egg
• 1 tsp Vanilla extract
• 95 grams All purpose flour 3/4 cup
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 3/4 tsp Diamond crystal kosher salt
• 1/4 tsp Cinnamon
• 1/8 tsp Cloves
• 85 grams Chocolate chips 1/2 cup

Instructions

 

• Start by browning your butter. Add the 75g of butter to a small light-colored saucepan over medium heat. Swirl it every so often and let it melt and then foam. Keep watching it. The moment you start to see golden brown bits at the bottom and it smells nutty and toasty, pull it off the heat immediately. Pour it into a large bowl and let it cool for at least 10 minutes.
• While the butter cools, mash your banana really well in a separate bowl. You want it smooth with as few lumps as possible. A fork works fine but if you want to be thorough about it, a hand mixer on low for 20 seconds does a great job.
• Once the browned butter has cooled, add both sugars to the bowl and whisk until combined. Add the mashed banana, mix, then your egg and vanilla, whisk again, then fold in your sour cream until everything is smooth and well combined. It should look like a thick, glossy batter at this point.
• Add the flour, baking soda, baking powder, salt, cinnamon, and cloves directly into the wet ingredients. Fold everything together with a spatula until just combined. A few small streaks of flour are fine. Do not overmix or your waffles will be tough.
• Fold in the chocolate chips.
• Preheat your waffle iron to medium-high. Grease it generously with butter or cooking spray. Scoop about a heaping 1/2 cup of batter onto the center of the iron and use the back of a spoon or a small offset spatula to spread it to the edges. Close the lid.
• Cook for 4 to 5 minutes, until the waffle is deep golden brown and pulls away cleanly from the iron. Every waffle iron is a little different so use your instincts here. If it resists when you try to open the lid, give it another minute.
• Repeat with the remaining batter, greasing the iron between each waffle. Serve immediately with butter, and maple syrup. And whichever extra toppings your heart desires.