Banana bread for breakfast? And sourdough? Yes, please! I love making breakfast healthy and easy. And making sourdough waffles are my ticket to accomplishing that. I cannot tell you how many times I have stocked my freezer with them, they are amazing. But sometimes you need to mix it up and when you have ripe bananas and sourdough discard on your counter begging to be used… these Overnight Sourdough Banana Bread Waffles are the answer you need.
What You’ll Need:
Sourdough Starter- I use mine when it is active, but discard works great too!
Flour- Whether it is Organic Unbleached All-Purpose Flour, Spelt, or a combination of both, feel free to mix it up. Our favorites have been All-Purpose, or a half & half with sprouted spelt for that extra dose of health benefits.
Greek Yogurt- Don’t skip it or swap it, I have tried many times with buttermilk… and it works but it’s not as good! The texture on these with the Greek yogurt cannot be compared, crispy on the outside to hold their shape and fluffy on the inside. Perfection!
Whole Milk- You can also use 2%, but I prefer whole milk or even half and half works.
Brown Sugar- See how I make my Blackstrap Molasses Brown Sugar here.
Large Glass Bowl- I use a 4-quart glass mixing bowl.
Digital Gram Scale- (optional) I use my scale every chance I get. Less dishes, more accurate, and much quicker! Metric/volume measurements are provided in the recipe card below.
Whisk- You can also use a large fork or dough whisk. You want all of the ingredients to be well combined.
Salted Butter– Any real butter will do. Margarine is not recommended.
Large Egg
Ripe Bananas- The speckled ones will work but, the darker the better!
Ground Cinnamon
Walnuts- You can use the walnuts in one of two ways or skip it if you prefer. Chop them and you would for banana nut bread and fold into your batter just before cooking, or use them as a garnish with a drizzle of real maple syrup. Pecans also work well!
Vanilla Extract
Baking Soda
Plastic Wrap- To protect the batter while sitting on the counter overnight.
Waffle Iron- I love the Belgian sized waffles, but use what you have. Follow any manufacturer’s instructions.
Large Ice Cream Scoop- This gives me just right amount of batter and shape for my Belgian waffles. You can also use a measuring cup to pour out about 1/2 cup give or take, depending on the size of your waffle iron.
Remember not to over-fill. When you close the lid, the batter will spread out and expand a little as it cooks.
Tip: Aim for the center when “pouring” in the batter. When you close the lid, it will spread out a little bit filling in the corners.
Why Make Long-Fermented Waffles?
There are a few reasons why I make them this way.
1. Digestibility.
2. It makes my mornings easier. The batter is mostly prepped the night before. All I have to do when I wake up is add a few more ingredients and heat up my waffle iron.
3. Meal prep. Making a large amount of batter and setting it aside, allows me to make a large batch that stocks my freezer with a better-for-you breakfast that is ready to go. It’s the perfect way to make my mornings go smoothly. Meal prepping for breakfast has made a huge difference!
Leftovers, Freezing, & Re-Heating
This is a large batch recipe that can also be cut in half. If by some miracle you have leftover waffles, don’t let them go to waste, they are PERFECT for meal prep. Simply store them in the freezer for up to 3 months.
- Be sure to cool them on a cooling rack.
2. Then freeze in a single layer on a large baking sheet for one hour.
3. Place them in air-tight container or a freezer bag.
4. Reheat them in a toaster, oven, or air-fryer. They will crisp right back up especially in the air-fryer.
Looking for more BREAKFAST recipes? Check these out!
Easy Bread Machine Sourdough English Muffins
Bread Machine Sourdough Liège Waffles
The Easiest Sourdough Drop Biscuits
Bakery Style Vanilla Bean Scones
The BEST Peach Cobbler Granola
If you try these Overnight Sourdough Banana Bread Waffles, comment & rate below.
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Overnight Sourdough Banana Bread Waffles
Equipment
- 1 Belgian size waffle maker, or other waffle iron
- 1 3.25 ounce scoop, or 1/2 cup
- 1 Digital Gram Scale optional
- 1 4 quart glass bowl
- Plastic Wrap
Ingredients
Overnight Batter: (Divide the recipe in half for a smaller batch)
- 2 cups sourdough starter or discard
- 1 cup Greek yogurt
- 1/2 cup whole milk, or half & half
- 3 tablespoons dark brown sugar
- 2 cups unbleached all-purpose flour, and/or blend of spelt. (I use what I feed my starter with)
Morning: (Divide the recipe in half for a smaller batch)
- 1/2 cup salted butter, melted & cooled
- 2 large eggs, room temperature
- 4 ripe bananas, mashed well
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 cup chopped walnuts
- 2 teaspoons baking soda
Instructions
- In a large 4 quart glass or plastic mixing bowl measure in the sourdough starter, Greek yogurt, milk, and brown sugar. Whisk well, cover with plastic wrap, poke a few small holes and set aside in a warm and draft free area overnight. Approximately 8-12 hours.
- In the morning, your batter should be active an bubbly. There should be signs that it has risen and dropped back down, or stayed risen.
- Melt your butter, set aside to cool. In a medium bowl mixing bowl, mash your ripe bananas very well with a fork, set aside. Pre-heat your waffle iron to medium.
- Whisk the room temperature eggs, butter, vanilla, ground cinnamon, chopped walnuts into the bowl with the mashed bananas. In the bowl with the batter, sprinkle the baking soda over the top (make sure these are free of clumps).Pour the banana mixture into the batter and mix well, but only until combined.
- Grease the waffle iron and use a large or standard ice-cream scoop to portion the batter. You can also use a measuring cup to pour out about 1/2 cup, depending on the size of your waffle iron. (The amount of batter needed may vary.)Remember not to over-fill. When you close the lid, the batter will spread out and expand a little as it cooks.
- Serve hot with toppings of your choice or cool on cooling rack then freeze in a single layer before storing in an air-tight container in the freezer for up to 3 months. Re-heat in the toaster, or in the oven at 350 °F until heated through, about 10 minutes.
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