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Overnight Sourdough Banana Bread Waffles

Overnight Sourdough Banana Bread Waffles

joymakersandco
Banana bread for breakfast? And sourdough? Yes, please! I love making breakfast healthy and easy. And making sourdough waffles is 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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Overnight Fermentation 12 hours
Total Time 12 hours 30 minutes
Course Breakfast
Cuisine American
Servings 16
Calories 242 kcal

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.

Notes

Nutritional Values & Servings may vary.
Updated 5/12/2025

Nutrition

Calories: 242kcalCarbohydrates: 29gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 200mgPotassium: 199mgFiber: 2gSugar: 7gVitamin A: 242IUVitamin C: 3mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!