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