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I was looking for a recipe that didn't require overnight proofing (since I forgot last night). This worked out great!! Yummy too - and my kids say I get Mom of the Year because of it. (I'm not saying Mom of the Year is exclusive, but it's still nice. grin)

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TJ-Montana May 25, 2012

These were delicious. I used regular whole wheat flour and I omitted the cloves and nutmeg since I am not a fan of either; I also changed the banana extract to vanilla extract since that is what I had. I changed the melted butter to 3 tbsp of applesauce for a healthier recipe. My children loved these and so did I. Next time I make them, and there will be a next time, I am going to put 2 mashed bananas in for an even bigger banana flavor. Thanks for the recipe!

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Bobbin April 09, 2009

Oh these were excellent. I made as directed and yes, it does use a lot of bowles, but well worth it. My waffle iron holds 1 cup of mix and I had 6 beautiful waffles with great flavor and texture. Don't know how they freeze, but will let you know. Thanks Paula for another great sourdough recipe.

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~Nimz~ July 28, 2006

I made this with my Amish Friendship bread starter and it was excellant! The only thing I changed was I did not have any banana extract so I subbed maple flavor. I whipped the egg whites first, then moved them to a bowl, then in the same bowl and beaters that I did the whites in I did the yolks and added the wet then dry ingredients, then folded the whites back in. That sure saved the many other dirty dishes! This made me 12 6inch round waffle and yes they do freeze great. This morning I just put them on a cookie sheet in a 300 degree oven for 10-15 minutes while I was frying some bacon and they were just as good reheated as they were yesterday fresh! Thanks Paula..this one is great!

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LAURIE July 18, 2006
Sourdough Banana Nut Waffles