Category: yeast

Mother’s Day is just around the corner! There is no better way to celebrate and show mom just how much she is appreciated than by making her a delicious breakfast (including the clean up!) and spending some time together.

Instead of making plain old waffles or pancakes this year, I have something new for you to try: yeasted waffles! You make a simple batter that sits out overnight and develops scrumptious yeasty flavours. Then in the morning it’s ready to just add your mix-ins (i.e. chocolate)!

waffle                                                                                                  Photo Source

These waffles are fluffy on the inside and crispy on the outside, subtly sweet, and hold up really well smothered in strawberry sauce and whip cream. I made a large batch and froze the leftovers. Just pop them in the toaster from the freezer — I think they are almost even better this way. They get extra crispy on the outside, mmm!

Some recipes for yeasted waffles call for you to separate the eggs and beat the eggs whites and then fold them in to the batter to add extra fluffiness… you can try this if you are so inclined, I was too impatient.


Mother’s Day Yeast Waffles

Recipe adapted from All Recipes

6 servings


  • 2 cups milk
  • 1 (.25 ounce) package active dry yeast (2 1/4 tsp)
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  •  1/4 cup butter, melted
  • ¼ cup olive oil
  • 1 teaspoon salt
  •  1 teaspoon white sugar
  • 2 cups sifted all-purpose flour
  • 1 cups sifted WW flour
  • 1 tsp cinnamon
  • Cloves  (optional, to taste)
  • 4 tbsp flax seed (optional)
  • Chocolate chips (3/4  cup)
  • 1/2-3/4 cup toasted pecans or walnuts, chopped
  • 1.5 tsp vanilla
  • 2 eggs, slightly beaten
  • 1/2 teaspoon baking soda

Toppings: sliced bananas and maple syrup or berries and whip cream


1. Warm the milk in a small saucepan until it bubbles, then remove from heat to cool. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl combine salt, sugar, spices and flour. Mix thoroughly. Then add milk, yeast mixture, butter and olive oil and mix thoroughly with rotary or electric mixer until batter is smooth. Cover with plastic wrap and let stand at room temperature overnight.

3. The next morning, stir beaten eggs, chocolate chips, nuts, vanilla, flaxseed and baking soda (sprinkle evenly over top) into the batter; beat well.

4.  Grease the preheated waffle iron. Pour mix onto hot waffle iron (mine makes 4 waffles at a time with about 1/3 cup batter per waffle). Cook until nice and golden brown. I like mine extra crispy!

Peanut butter and banana sandwiches are, by far, my favorite lunch/breakfast in a pinch. The flavor combo cannot be beat, especially if you have that perfectly ripe banana (the first day all the green is gone). I much prefer slightly under ripe bananas to over ripe…unless they are for banana ice cream!

I always get weird looks when I go to the grocery store because I usually pick 1 banana from  4 or so different bunches, all about 1 day riper than the next. That way every day you have a perfectly ripe banana! …. Yes, I know I’m a crazy foodie… but it’s a good idea right?!


By now you may begin to understand my obsession with bananas, so you can only imagine how excited I was to come across this recipe for yeasted banana bread. Before I owned the Spilling the Beans cookbook I used to go to Chapters just to read the recipes in it. I would sit and secretly(or not so secretly) take pictures of all the recipes I couldn’t wait to make, including this one! …. I know, crazy foodie in me coming out again.

This bread is heavenly. You get that delicious, mouth watering, all-consuming smell of freshly baked bread filling your kitchen, and there’s bananas baked right in it!! Toasting it and slathering it in Nutella natural peanut butter just takes it to a whole other level. Plus, it also has beans pureed into the dough to make it an extra satisfying snack that will keep you full longer.

Have I convinced you to make it yet???? … I thought so.

Here’s the recipe…



Yeasted Banana Bread

Source: Spilling the Beans


  • 1/4 cup honey
  • 2 tbsp butter (organic, grass fed is best!)
  • 1 cup rinsed and drained canned white beans (half a 19 oz can)
  • 2 large, very ripe bananas
  • 1 large egg
  • 2 + 1/4 active dry yeast (make sure it’s not passed the best before date!)
  • 3 + 1/2 – 4 cups all purpose flour ( I used 1 cup WW )
  • 1/2 tsp salt
  • 3/4 tsp ground cardamon
  • 1 egg lightly beaten with 1 tsp water
  • course sugar for sprinkling (optional)


Directions: (they are long but it’s worth it!)

  • Turn the oven on to it’s lowest temperature and let it heat for 5 min, and then turn it off
  • Melt the honey and butter in a small saucepan; let cool briefly
  • Puree the bananas, beans, and honey mixture in a food processor, add the egg and process until smooth
  • Transfer to a large bowl, sprinkle the yeast over top and stir well
  • Add one cup of flour to the banana mixture and stir until well combined, add another cup of flour, the salt, and the cardamon and mix well. Continue adding flour, when the dough becomes too stiff to stir turn it out onto a clean counter top and knead it. Keep adding flour until the dough is smooth and not as sticky (it will be a little stickier than the standard yeast dough)
  • Wash, dry and lightly oil the bowl. Place the dough in the bowl and turn to coat with oil. Cover with a clean, damp tea towel, and let rise in the oven until the dough is doubled in bulk, about 1.5 -2 hours (but check it earlier just in case!)
  • When the dough has risen, divide it into 3 equal portions. The dough will deflate a lot by itself but don’t hasten or further that – you want it to stay light.
  • With floured hands, form a piece into a long, thin rope (once you have it roughly oblong, hold it up and squish it down vertically – like your trying to squish water out of a rope). You’ll want each piece to be about 15 inch long.
  • Braid the ropes together, and carefully transfer the bread to a well buttered baking sheet, tucking the frayed looking ends under
  • Preheat the oven to 350 F about 45 min after this point
  • Cover the braid with a piece of parchment or oiled plastic wrap and let rise for another 1 – 1.5 hours. The dough should yield softly if you press a finger into it, and the indent should remain
  • Brush the egg wash over the bread, then sprinkle generously with course sugar (if using)
  • Bake the bread for 40-45 min in the preheated oven, until golden, when gently lifted it should sound hollow when taped on the bottom. The bottom crust will become quite browned.
  • Cool on a wire rack

ENJOY!! :)

This a great recipe for a lazy Sunday around the house, let me know how it turns out if you make it! I love to hear about your kitchen adventures.


- Formerly known as Apron Strings and Healthy Things -

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