In keeping with the breakfast trend, this month’s second recipe is Bon Appetit‘s Lacy Cornmeal Pancakes with Strawberry Compote. It was featured in their May magazine from a chef who cooks with inspiration from her South African roots.Continue reading Lacy Cornmeal Pancakes with Strawberry Compote
If you’re reading this opening line then congrats, you’re not a chicken and easily scared off by the word vegan.
Yes, it’s true, not all vegan recipes are created equally and I’ve made my fair share of them to see which ones are worth adding to my home menu.
When the words, peanut butter, roasted banana, and waffle, are in the title, how could you think it wouldn’t taste good? This combination had me at hello while thumbing through Thrive’s plant-based eats cookbook.
Before you look at the recipe I want to stress not to stress. Yes, it’s a bit tedious. Yes, there are a bunch of ingredients. Yes, it will be time consuming. What to remember? These damn waffles are worth it and you’ll be pleased with yourself at the end result.
Here’s the recipe and below are my notes to help you nail it your first try. And remember, if you don’t want it to be vegan or don’t have some of the vegan(fish) ingredients, swap them for what you do have!
- Roast bananas: preheat oven to 400*F. Line a baking sheet with parchment paper. Peel and cut bananas in half, lengthwise. Then line halves up on baking sheet, cut side up. Sprinkle with sugar and spices. Bake for 15-minutes or until caramelized.
- Prepare topping: whisk together peanut butter, water, and maple syrup until smooth.
- Make waffles: preheat waffle iron. I got my mini waffle iron from Target and LOVE it.
- Whisk together flours, baking powder, and salt in medium-sized bowl or large measuring cup.
- Whisk together peanut butter, sugars, milk and vinegar in a separate bowl. Then mash roasted bananas into the wet mixture until evenly combined.
- Lightly coat preheated waffle iron with butter or oil of choice and spoon about 1/4 cup of waffle batter onto iron, close and cook both sides. About 2-minutes per side.***
- Repeat until batter is upside up. Keep waffles warm in the oven until ready to serve.
- Top with maple peanut butter topping and fruit.
If you make these, for the love of Zeus tag me in your photo on Instagram @sjrandol so I can celebrate you for completing this whopper of a recipe!
- I yielded about 13 waffles using my mini DASH waffle iron from Target and honestly, it’s the perfect waffle size because I can eat two and say it’s technically only one. Tricks my brain!
- I didn’t used 1/4 cup to scoop since my waffle iron was mini, instead I utilized my 1/8 cup (which is half of 1/4) and who knew I’d ever find a use for that thing.
- From start to finish it took me a little over an hour to make, be sure you’re mentally prepared to fiddle with your waffles for at least 75 minutes.
- A friend’s picky eater child loved every bite of these waffles, so if that doesn’t tell you anything…
There is absolutely NOTHING I would change about this recipe. I love it exactly the way it is, in fact, when I ate the second to last waffle I felt sad. Simply knowing there would only be one more left for my next meal was depressing.
I also feel compelled to tell you I ate these plain and straight out of my hand some mornings when I was in a rush. Double fisting roasted banana peanut butter waffles first thing in the a.m. isn’t a bad way to start the day.
You don’t have to be a professional baker or cook to nail a fancy recipe. All you need to be is willing.
If you make these tag me @sjrandol (Twitter, Facebook, and Instagram!). I’d love to hear and see how you enjoyed them.
This Friday’s Taste Test recipe is Tasty’s upside down banana bread cinnamon rolls. How could I NOT make these? *In my Chandler Bing voice. Banana bread is my freaking favorite. I could eat a whole loaf with no guilt, seriously.
You know what banana flavor is awful? Can you guess? I’ll tell you at the end, think about it 😉 Anyways, will I love the shit out of this recipe because I love banana bread so much? Scroll to see if it made the cut!
But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.
I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.
Here we go:
1 cup whole milk 4 tablespoons unsalted butter, 1/2 stick ¾ oz instant yeast, 1 packet ⅓ cup granulated sugar ¼ teaspoon salt 3 ripe bananas, mashed 4 ½ cups all-purpose flour, divided 2 tablespoons oil
4 tablespoons unsalted butter, melted
CARAMEL SAUCE ½ cup unsalted butter, 1 stick 1 cup brown sugar 1 teaspoon salt 1 teaspoon vanilla ¼ cup honey 1 cup walnuts, chopped
- In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
- Add the granulated sugar, salt, mashed bananas, and stir.
- Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
- Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
- Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
- Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18×12 inches (20×30 cm).
- Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
- Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
- Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
- Pour the caramel sauce into a 9×12-inch (23×30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
- Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
- Preheat the oven to 350˚F (180˚C).
- Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
- Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
- I used all 4 1/2 cups of flour, the recipe calls to mix 3.5 and then add 1/4 cup as needed while kneading but it is the stickiest dough EVERRR so it took all 4.5 cups.
- The yeast
WOULD I MAKE IT AGAIN?
Maybe. The verdict is still out. Everyone BUT me was in love with them. 😂
Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.
ps: It’s yogurt. Banana flavored yogurt taste like spoiled mayonnaise. Woof, just think I barfed a little…my bad!
pss: The original recipe can be found here.
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