The Best Banana Waffles

Infuse your everyday waffles with a fruity sweetness and make Banana Waffles—a tasty take on the fluffy breakfast staple.

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When I think of bananas and waffles, I think of slices scattered atop that griddle pattern, drenched in maple syrup to give their light yellow a deep golden glow. I never think to make my waffles WITH banana. And I honestly don’t have any idea why I haven’t. Bananas suit pancakes. They suit muffins. They suit bread. In sort, bananas are no strangers to baked breakfast dishes. So why not waffles? [shrugs]

So today we’re going to rectify this. We’re still going to slice bananas on top of our waffles but we’re also going to do one of the most satisfying things you can do in the kitchen: squish bananas. Then we’re going to blend them in with our batter and pour them into the waffle iron. The result? A morning meal with a subtle natural sweetness to ease you into your day.

Are banana Waffles Healthy?

Banana waffles can’t really be considered healthy. The eggs and banana stand out but even the latter is high in natural sugar when ripe. So while they are better for you than other waffle varieties (I’m looking at you, chocolate chip!), you should still limit how many you eat and how often you eat them. They could be suitable for the following diets, provided you make some changes:

Vegan: Replace the eggs with flax eggs and milk with almond/soy milk
Gluten-Free: Use a gluten-free flour blend
Keto/Low-Carb: Replace the flour with almond flour and the sugar with erythritol/ stevia/monk fruit
Paleo: Replace the flour with almond/coconut flour and sugar with honey/maple syrup

Is Waffle Batter the Same as Pancake Batter?

The two batters may seem similar but there are in fact several differences that prevent you from subbing one for the other. Waffles generally have more of, well… everything. They contain more sugar (for a golden-brown caramelization), more fat (to make them crispy), more baking powder (to make them light and airy), and more eggs (to make a firmer outer layer and add structure). Of course, individual recipes vary, with personal preference playing a huge role. After making both pancakes and waffles a few times, you’ll develop your own bespoke recipe for each that might not adhere to these differences.

INGREDIENTS

1 medium ripe banana
2 tbsp light oil (Canola or vegetable)
2 large eggs
1 3/4 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
3 tbsp granulated sugar
1/2 tsp ground cinnamon
1 1/3 cups milk

INSTRUCTIONS

Prep

Get your waffle iron hot and ready for action.

Mash

Squash the banana in a bowl until it’s smooth.

Mix

Beat in the oil and eggs with the banana.

Combine

Gently mix in the dry ingredients without overdoing it.

Blend

Add milk and stir to a smooth batter.

Cook

Pour batter into the waffle iron and cook until crispy.

Cool

Let waffles sit on a rack to keep them crisp.

Serve

Add your favorite toppings and enjoy hot.

Devour!

FAQs & Tips

Can I Prep these waffles?

Sure. After all, unless you have several irons, you’ll only be able to make a 1 or 2 at a time. I recommend turning the oven on LOW and laying out your waffles on a baking sheet once they’re done. Don’t stack them, though: the steam from one waffle will make those on top soggy.

How do I store these waffles?

Let the waffles cool completely then store them in an airtight container. You can also wrap them in aluminum foil or plastic. To freeze them, lay them out on a baking sheet and flash-freeze them; this will prevent the waffles from sticking to each other. Then you can put them in an airtight container or wrap them in plastic then aluminum foil. They should keep in the fridge for five days or in the freezer for three months. Put them in your toaster to warm them up.

Can I use unripe bananas?

It depends on just how unripe. Ripe bananas are easy to mush and contain more sugar than their unripe counterparts, which is ideal when using them in waffles. While unripe bananas are generally better for you, they may prove too stubborn as a waffle ingredient.

Why do my waffles fall apart out of the iron?

There could be several reasons: not enough fat (pay attention to this one if you opted for butter instead of oil), overworked batter (don’t worry if there are lumps), waffle iron is too high/low, your impatience gets the better of you and you open the iron too soon, the iron isn’t sufficiently greased and the batter sticks then falls apart, and/or you’re using the wrong flour blend (too much whole wheat flour makes overly dense waffles).

Can I use butter instead of oil?

Butter is indeed an option. It should give your waffles a rich taste, similar to Belgian waffles. Just melt it before you add it to the batter. You may also need to experiment with the ratio. If you want that butter taste to be pronounced, use the same amount of melted butter as you would oil. If you prefer a more subtle buttery flavor, reduce the amount.

Serving Suggestions

If you’re looking for topping suggestions, the usual suspects for waffles and pancakes apply: other fruits and berries, whipped cream, chocolate chips, almonds/pecans, maple syrup, powdered sugar, and/or peanut/almond butter. If you’re looking for suggestions for what to serve alongside these waffles, the other usual suspects apply: Low-Carb Keto Oatmeal, Blueberry Smoothie, Spinach Scrambled Eggs, and Baked Brown-Sugar Bacon.