Banana Sour Cream Waffles are the best tasting waffles!
Weekends are made for waffles! I don’t know about you, but in my house, we do special breakfast on one of the weekend days. It just feels like the right time to do that. Sometimes it’s eggs and bacon. And more often than not it’s muffins or pancakes. But today it’s these Banana Sour Cream Waffles!
How to make Banana Sour Cream Waffles:
You’ll need a waffle iron. A Belgian Waffle Iron is really great- it’s the classic, four square variety. You can also pick up a Round Belgian Waffle Iron that produces waffles in triangle shape. I don’t use my waffle iron every weekend, but every time I make waffles, I’m so glad I have one in my pantry!
For the dry ingredients, you’ll need flour, sugar, baking powder, baking soda and salt. In a separate bowl, you’ll combine sour cream, mashed ripe banana, egg, milk and melted butter. Then you’ll combine the dry ingredients with the wet and use that batter to scoop into your hot waffle iron to make crispy waffles.
How to make some special syrup:
You can certainly use regular maple syrup for your waffles. But in this recipe, I’m sharing a way to jazz up plain old syrup to make it more fabulous. You’ll warm up equal parts of syrup and honey in a small pan (or microwave), and add a little butter to it too. It makes a delicious maple- honey syrup that is fabulous with the waffles.
Can you substitute something for the sour cream?
Yes! If you don’t have sour cream around, you can substitute plain Greek yogurt for the sour cream to get similar results. One of my readers also suggested using cream cheese instead of sour cream. She said her waffles turned out amazing- like restaurant style waffles. I’ve gotta try that!
Think of these Banana Sour Cream Waffles as similar to “banana bread waffles.” The ripe banana added into the batter gives it that awesome banana bread flavor. They are crisp on the outside- just as a good waffle should be.
Make your family happy this weekend with these delicious Banana Sour Cream Waffles. They’re such a perfect breakfast treat. Enjoy!
Here are a few more recipes for waffles that you might like to try:
- Spiced Apple Waffles
- Green Smoothie Waffles
- Maple Bacon Waffles
- Cinnamon Roll Waffles
- Belgian Waffles
- Gingerbread Waffles
- Belgian Waffle Board
- Buttermilk Brown Sugar Waffles
Banana Sour Cream Waffles
MAPLE- HONEY SYRUP:
- 1/2 cup maple syrup
- 1/2 cup honey
- 3 tablespoons unsalted butter
- 1 cup all purpose flour
- 1½ tablespoons granulated white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 medium ripe banana, mashed
- 1 large egg, beaten
- 1/2 cup milk
- 1/4 cup (1/2 stick) unsalted butter, melted
MAKE THE SYRUP:
- In a small saucepan, combine the syrup, honey and butter. Warm over low heat or microwave at 2-minute intervals (in a glass bowl) to melt the butter and gently warm and liquefy into a syrup. Serve warm, or store in refrigerator in a covered container for up to 1 month and reheat as needed.
MAKE THE WAFFLES:
- Spray a waffle iron with nonstick spray (even if the iron is nonstick), then preheat to medium-high heat, or according to manufacturer's instructions.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the sour cream, banana, egg, milk and butter.
- Make a well in the center of the dry ingredients and pour in the banana mixture. Mix with a rubber spatula with just a few strokes to evenly moisten batter; do not over-mix! For each waffle, pour about 3/4 cup of batter onto the waffle iron. Close the lid and bake until the waffle is crisp and well-browned, about 4 to 5 minutes.
- Remove from the iron with a fork. Serve immediately, drizzled with Warm Maple-Honey Syrup.
- *These waffles can be made and frozen to be reheated later. To freeze: cool completely on racks, store individual waffles in plastic freezer bags, and freeze for up to 2 months. Warm in the toaster, or in a toaster oven, until hot and crisp.