southern favorite: banana bread-buttermilk waffles

Banana Bread Buttermilk Waffles Talk of Alabama rebeccagordon buttermilklipstick southern recipesweekend breakfast
southern muffin icon meet Saturday morning special

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I’ll be sharing tips & tricks on how to make one of your favorite weekend breakfast staples!
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Banana Bread-Buttermilk Waffles
Makes 5 thick & fluffy waffles

1 cup very ripe mashed bananas
1 cup whole buttermilk
6 Tbsp veg oil
2 large eggs, separated
1 vanilla bean, scraped
1 1/4 cup ap flour
1/2 cup cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
2 Tbsp sugar
1/2 cup chopped toasted pecans
maple syrup * melted butter * toasted pecans

Whisk together the banana, the buttermilk, the oil, the egg yolks & the vanilla bean like crazy in a medium bowl.
Whisk together the flour, the cornstarch, the baking powder, the soda & the salt in a large bowl.

Beat the eggs whites w/ a hand-held electric mixer until soft stiff peaks form.
Gradually add the sugar & beat on HIGH speed until stiff peaks form.

Stir the banana mixture into flour mixture just until blended.
Fold in the beaten egg white mixture.

the batter will be relatively thick

Portion 2/3 cup of batter onto a hot, lightly greased waffle iron.
Gently spread to the edges w/ a small off-set spatula.
Sprinkle w/ some of the pecans & close the lid.
Cook 3 to 4 minutes or until steam subsides.

Remove from the iron & keep warm in a 200 degree oven on a rack over a sheet pan.
Repeat w/ the remaining batter & pecans.
Serve w/ maple syrup, melted butter & additional toasted pecans.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

the eggs

when separating eggs
be sure none of the yolk gets into the white portion or they won’t whip to full volume

the vanilla bean

to scrape a vanilla bean
cut down the center using a sharp paring knife
run the back of the knife down each cut side of the bean
you can substitute 2 tsp vanilla extract

How To Make Banana Bread Waffles rebeccagordon buttermilklipstickthe bananas

let the bananas hang out at room temperature until black
this results in the best natural banana flavor

the bananas were soft enough to mash into a puree w/ a whisk

the pecans

toast pecan halves in bulk in a 350 degree oven for 8 minutes
use what you need now & freeze the remaining for other recipes down the road

Banana Bread Buttermilk Waffles Southern Recipes Hostessthe waffles

waffles are ready when steam is no longer pouring out of the machine
expect them to  be very dark from of the sugar from the ripe bananas

the taste

expect the texture of these waffles to have a mildly crisp exterior…
more of it’s muffin-y counterpart on the interior

if you like a super crisp outside
a little time in a warm oven will do the trick

who makes it possible


i used an 8-inch Oster Belgian waffle maker & cooked them on the MAX setting
check the manufacturers instructions for additional tips & guidance

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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