Overnight Waffles with Caramelized Bananas

Today I am going to introduce the best Belgian waffles, thick and yummy! These are overnight waffles, the batter is prepared the night before and you basically need to heat your waffle iron the next morning to make this deliciousness. Perfect for any brunch plans, for a weekend breakfast or for anything fancy you wish to make for beloved family and/or friends. I love the crisp outside (you will get lots of tips for that below) of these waffles, yet their interior is nice and soft. Whisk together the ingredients the night before and let the yeast make its magic overnight. So simple, yet so yummy.

As stated above, I have a few tricks up my sleeve for these waffles to stay crisp on the outside. The worst you can possible do is to stack them on a plate when you make them. The main reason for waffles to get wobbly quickly is because you didn’t allow the steam to go anywhere when you get them out of the waffle iron. So instead of stacking them on a plate, first take them out of your waffle iron and flip them between your hands to reduce the steam. Then transfer them to a cooling rack, you want as much air as possible coming also from the bottom. Do not stack them, but instead place them side by side. I like my waffles extra cripsy, so I usually leave them a little longer in the waffle iron than I should, but this is up to you. But if you follow the rest of these instructions, I guarantee you, these will stay nice and crisp on the outside.

Also, when you make the caramelized bananas, there are only two aspects to keep in mind. The temperature should be high, but not too high to burn them. I have an induction stovetop going from 1-9 and usually leave it at 7. You will not need additional sugar, they will already caramelize with the sugar the bananas have. Only fry them for about a minute on each side and you will get delicious bananas.

Credit: Half baked harvest

Print Recipe

Thick Belgian Waffles with Caramelized Bananas

Serves: About 10 thick and square single waffles

Prep Time: 15min – Cooking Time: 25min – Total Time: 40min

These thick Belgian waffles are made the night before and bakes them on the next morning before serving with caramelized bananas.

Ingredients

• Belgian Waffles
• 60 grams of butter
• 250 grams of milk
• 100 grams of water
• 1 tablespoon of honey
• 270 grams of all-purpose flour
• 2 teaspoons active-dry yeast
• 1 teaspoon of vanilla extract
• 2 eggs
• 
  
• Caramelized Bananas
• At least one banana per person
• Some butter

Instructions

1

For the waffles melt the butter in a larger pot and then add milk, water, and honey. It should still be lukewarm. If it isn't, reheat gently. Yeast likes it warm, but not hot, you should still be able to stick your finger in without hurting yourself.

2

Whisk together with all other remaining ingredients except for the eggs. If the dough is a bit lumpy, that's OK. Leave covered at room temperature overnight. The next morning the volume should have at least doubled and look bubbly.

3

Whisk in the eggs and preheat your waffle iron according to instructions. Bake according to instructions. Once done, be sure to cool off each waffle between your hands and put on a cooling rack side by side. If you start stacking them on a plate, they will become wobbly. The trick is to let each cool off and lose the steam so they stay crisp on the outside. These waffles can also be frozen. Seal them in an airtight bag and simply defrost by putting them in the toaster.

4

For the caramelized bananas peel bananas and slice into 2cm chunks. Melt some butter in a frying pan. The trick is for the temperature to be high, but not so high that you burn the bananas. My induction stovetop goes from 1 - 9 and I usually caramelize the bananas at 7. You won't need any additional sugar. Fry on one side for a minute and then turn around with two forks and fry the second side. Serve with some maple syrup.

P.S.: If you are interested in other waffles, pancakes, etc., how about:

A waffle tower, waffles with cherries in mulled wine, pumpkin waffles, American pancakes oder broken-up pancakes (Kaiserschmarren) from Germany?