Roasted banana & sour cream waffles from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 172) by Julia Turshen

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Notes about this recipe

  • crysta_63qusi on January 04, 2026

    Delicious flavor - I will be roasting bananas like this again! To make them gluten free, I used 100g of King Arthur Measure for Measure GF blend, plus 40g of buckwheat to keep the more whole-grain spirit. I did need to add 3-4 tablespoons of milk to thin the batter just a bit, but they turned out great.

  • anya_sf on June 15, 2023

    Tasty waffles - loved the spices with the banana. Exterior was slightly crisp, interior a little heavy, but I think this is par for the course with bananas + whole wheat. I used white whole wheat flour, 205 g sour cream (all I had) + 35 g milk. Yield was 5 round waffles. Did not need extra sour cream on top.

  • luluinphilly on January 06, 2023

    After reading Sheila S review, I did 3/4 of the flour as KAF AP and then the rest as spelt. The texture was still a bit stodgy, so I added some buttermilk to thin it out. They were delicious , light and crisp with those changes and had a warm banana flavor. it is also wonderful with sourdough discard for some of the flour and liquid

  • SheilaS on May 25, 2021

    The flavor of these waffles is excellent. The texture is a little bit heavy. I used stone-ground Glenn wheat flour. Next time, I will try another variety or just mix in some Sonora wheat flour.

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