Fluffy Yeast Waffles with Bananas and Salted Caramel Sauce - photo 1
← Recipes

Fluffy Yeast Waffles with Bananas and Salted Caramel Sauce

Desserts Breakfasts For Kids 120 min Medium 11 wyświetleń ~27.51 PLN - (0)
Rate:
(0)
Start Cooking

Description

Discover a recipe that will forever change your perception of overripe bananas! These fluffy yeast waffles are the essence of homey warmth and culinary resourcefulness. Thanks to the addition of ripe, sweet bananas, the batter is not only wonderfully moist but also naturally sweet, allowing you to reduce the amount of added sugar. The fermentation process of the yeast gives them an extraordinary lightness and fluffiness, creating a texture reminiscent of a cloud, with a crispy, golden crust on the outside. These are not just ordinary waffles – they are a small culinary masterpiece. Served warm, drizzled with a velvety homemade salted caramel sauce and sprinkled with crunchy, toasted nuts, they become a dessert worthy of the finest café. Perfect for a lazy weekend breakfast, a brunch with friends, or as a luxurious afternoon treat that will delight both children and adults.

Ingredients (12)

Servings:
4
  • Banana 2.5 szt.
  • Wheat flour type 500 300 g
  • Fresh yeast 25 g
  • Milk 3.2% 250 ml
  • Egg 2 szt.
  • Masło 82% 140 g
  • White sugar 180 g
  • 30% cream 120 ml
  • Sea salt 6 g
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Ground cinnamon 2 g
  • Walnuts 50 g
💰 Szacowany koszt dania: ~27.51 PLN (6.88 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast starter

1

In a small saucepan, heat 250 ml of milk. It should be slightly warm, at a temperature of about 37°C – when you put your finger in, it should feel pleasantly warm but not hot. In a large bowl, crumble 25 g of fresh yeast. Add 1 tablespoon of sugar (15 g from the total) and pour in the warm milk. Gently mix with a fork, just until the yeast dissolves. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 10-15 minutes. After this time, a thick, beige foam should appear on the surface. This is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, Milk 3.2%, White sugar
The most important thing is the temperature of the milk. Too hot (above 45°C) will kill the yeast, and too cold will slow down their activity. If there is no foam after 15 minutes, the yeast is likely inactive and you should start over.

Waffle batter

2

While the yeast is working, prepare the rest of the ingredients. Melt 80 g of butter in a small saucepan over low heat or in the microwave and set aside to cool slightly. In a separate, smaller bowl, crack 2 eggs and beat them with a fork. Peel the bananas, place them in the bowl, and mash them thoroughly with a fork until you have a smooth, uniform paste. The riper the bananas, the easier this will be. Add the beaten eggs and the cooled, melted butter to the banana puree. Mix everything thoroughly with a spoon.

Ingredients: Banana, Egg, Masło 82%
The butter should not be hot when you add it to the eggs, as it could curdle them. It should be liquid, but at most lukewarm. Use a fork to mash the bananas, leaving minimal lumps that will add texture to the cake.
3

In a large bowl with active yeast starter, add the prepared banana mixture. Then sift 300 g of wheat flour, add the remaining 1 tablespoon of sugar (15 g), 1 pinch of salt, and if using, 1 teaspoon of vanilla extract and 1 teaspoon of cinnamon. Sifting the flour will aerate it and make the waffles even fluffier.

Ingredients: Wheat flour type 500, White sugar, Sea salt, Vanilla extract, Ground cinnamon
Use a large bowl, as the dough will double in volume during rising. Sifting the flour is an important step that should not be skipped – it prevents lumps from forming and adds lightness to the dough.
4

Mix all the ingredients in a bowl thoroughly using a wooden spoon or a mixer with dough hooks. Mix for about 5 minutes until a smooth, uniform, and fairly thick dough forms, with a consistency thicker than pancake batter. Make sure there are no dry ingredients at the bottom of the bowl. The dough will be slightly sticky, which is normal.

You don't need to knead this dough by hand like for bread. Just vigorous mixing with a spoon or a short blend is enough to combine all the ingredients and make the dough smooth.
5

Cover the bowl with the dough with a clean kitchen towel or plastic wrap and set it in a warm place for about 60 minutes. During this time, the dough should double in volume and become very fluffy and aerated. You will see plenty of air bubbles in it.

The ideal place for dough to rise is a slightly warmed oven (turned off, with the light on) or a spot near a radiator. Avoid drafts.

Salted caramel sauce

6

While the dough is rising, prepare the sauce. In a saucepan with a thick, light bottom, add 150 g of sugar. Spread it evenly. Heat over medium power, without stirring, until the sugar at the edges starts to melt and takes on an amber color. Only then can you gently swirl the saucepan to move the dry sugar from the center to the sides. Wait until all the sugar has dissolved and a liquid, smooth caramel of deep amber color forms. Be careful not to burn it, as it will become bitter.

Ingredients: White sugar
Use a heavy-bottomed saucepan to ensure the sugar melts evenly. A light-colored bottom allows you to control the color of the caramel. Do not stir the sugar with a spoon at the beginning, as it may crystallize. Patience is key!
7

When the caramel is ready, remove the saucepan from the heat. Carefully add 60 g of diced butter. The mixture will start to bubble and splatter vigorously – be cautious! Whisk vigorously until the butter is completely melted and combined with the caramel.

Ingredients: Masło 82%
The butter should be at room temperature, which will reduce thermal shock. Be prepared for a vigorous reaction and do not lean over the saucepan.
8

Now very slowly, in a thin stream, pour in 120 ml of heavy cream, while continuously whisking vigorously. The mixture will start to bubble intensely again. Do not stop mixing. If lumps form, place the saucepan back on low heat and warm it up, stirring, until the sauce becomes perfectly smooth and uniform.

Ingredients: 30% cream
The cream must be warmed to room temperature, and preferably slightly heated. Adding cold cream to hot caramel can cause it to harden. Stir continuously to achieve a smooth consistency.
9

Remove the finished sauce from the heat. Add 1 teaspoon (about 5 g) of coarse sea salt and mix. Taste and add more salt if needed. Pour the sauce into a jar. It will thicken as it cools.

Ingredients: Sea salt
The sauce can be prepared in advance and stored in the refrigerator in a sealed jar for up to 2 weeks. Before serving, simply warm it up slightly.

Additions

10

If you are using nuts, pour 50 g onto a dry, heated pan. Toast them over medium heat for 2-3 minutes, stirring or shaking the pan frequently, until they start to smell intense and lightly brown. Be careful not to burn them. Transfer them to a plate to cool, then chop them coarsely with a knife.

Ingredients: Walnuts
Toasting nuts is a quick way to bring out their full flavor and aroma. Don't leave the pan, as they can easily burn.

Frying the waffles and serving

11

Gently stir the risen dough with a spoon to deflate it. Preheat the waffle maker according to the manufacturer's instructions. Once it reaches the right temperature, brush the plates with a thin layer of oil or melted butter using a silicone brush.

Even waffle makers with a non-stick coating should be greased for the first waffle to ensure that the batter doesn't stick.
12

Pour a portion of the batter into the center of the lower waffle iron plate (usually about 3-4 tablespoons for one waffle). Spread it gently, but not all the way to the edges, as the batter will rise during baking. Close the waffle iron and bake the waffles for about 3-5 minutes, until they are beautifully golden-brown and crispy. Baking time depends on the power of the device.

Do not open the waffle maker too early, as the waffle may tear. A finished waffle should easily come off the plates. Place the baked waffles on a metal rack to allow them to steam and not become soggy on the bottom.
13

Serve the waffles immediately after baking, while they are hot and crispy. Place them on a plate, generously drizzle with warm caramel sauce, and sprinkle with toasted, chopped nuts. You can also garnish them with fresh banana slices.

Yeast waffles are best served fresh. If you want to prepare them in advance, you can cool them on a rack, and before serving, warm them up briefly in a toaster or oven to regain their crispiness.

Fun Fact

💡

The history of waffles dates back to the Middle Ages, but their popularity exploded after the presentation of the 'Brussels Waffle' at the World’s Fair in New York in 1964. They were served with whipped cream and strawberries, which launched their global career as a gourmet dessert.

Best for

Leniwe weekendowe śniadanie Słodki podwieczorek Brunch z przyjaciółmi Deser na specjalną okazję

Tips

🍽️ Serving

Waffles taste delicious with a scoop of vanilla or cream ice cream that will melt on the warm dough. For a lighter version, serve them with a dollop of thick Greek yogurt, which will balance the sweetness of the caramel. They can also be dusted with a little powdered sugar for visual effect.

🥡 Storage

Waffles taste best fresh after preparation. If you have leftovers, cool them completely on a rack, then store them in an airtight container at room temperature for up to 2 days. They can also be frozen, placing parchment paper between each waffle. Reheat in a toaster or oven. Store caramel sauce in a closed jar in the refrigerator for up to 2 weeks.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Fluffy Cottage Cheese Pancakes 'Forest Gnomes' with Blueberry Sauce 50 min

Fluffy Cottage Cheese Pancakes 'Forest Gno...

Breakfasts for Kids
Chocolate Cake with Raspberries 240 min

Chocolate Cake with Raspberries

Desserts
Mini quiche z brokułami i serem feta 90 min

Mini quiche z brokułami i serem feta

New Year's Eve
Czech Dumplings with Plums and Poppy Seeds (Švestkové knedlíky s mákem) 120 min

Czech Dumplings with Plums and Poppy Seeds...

Czech Cuisine
Velvety Carrot-Banana Cake with a Hint of Spice and Cream Cheese Frosting 150 min

Velvety Carrot-Banana Cake with a Hint of ...

Cakes and Bakes
Leśne Placuszki Jagodowe z Sosem Jogurtowym 45 min

Leśne Placuszki Jagodowe z Sosem Jogurtowym

Breakfasts for Kids

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Breakfasts
Breakfasts

Breakfast is the most important meal of the day - energy for a good start and a tasty morning. Scrambled eggs, fried eggs, poached eggs, and omelets - protein classics. Oatmeal with fruits, nuts, and honey - a healthy and filling fit breakfast. American pancakes and French crepes - a sweet start ...

See all recipes in this category
For Kids
For Kids

Recipes for kids are tasty, healthy, and visually appealing dishes - for little picky eaters and food lovers. Colorful and fun dishes: animals made from vegetables, faces from food, and rainbow plates. Hidden vegetables: spinach in pancakes, carrots in sauce, and zucchini in batter. Energetic bre...

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama