Happy Friday, friends! This is one Friday, I’m actually not all that excited about. My Spring Break is coming to an end and it sure did go by in a flash. Now the countdown for Summer Vacation begins! 😉 These Whole Wheat Chocolate Chip Banana Waffles would definitely make a great breakfast to celebrate a lovely week off from work.

banana waffles topped with banana, chocolate chips and syrup

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These Whole Wheat Banana Waffles could not be more special, even if I would have dusted them with gold. They are lightly sweetened by the banana and chocolate chips…. no refined sugar needed. The whole wheat pastry flour works perfectly to create light, fluffy, melt in your mouth deliciousness. The use of a small amount of melted butter (or oil) makes these waffles delightfully moist with the perfect texture.

banana waffles topped with chocolate chips, banana slices and maple syrup

Banana waffles topped with banana, chocolate chips and syrup.
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5 from 3 votes
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Whole Wheat Chocolate Chip Banana Waffles

Yield: 5 large Belgian-sized waffles
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
A breakfast worth waking up for!
Author: Kim

Ingredients

  • 1.5 cups whole wheat pastry flour, alternatively all-purpose or whole wheat flour will work
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk, (I used unsweetened vanilla almond milk)
  • 2 eggs, lightly beaten
  • 1/4 cup melted butter or any oil
  • 1 small ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 1/4-1/2 cup mini chocolate chips, (I use Enjoy Life brand)
  • chopped walnuts and maple syrup for topping, optional

Instructions 

  • Whisk dry ingredients (flour, baking powder and salt) together in a large mixing bowl.
  • Add the wet ingredients (milk, eggs, oil, banana and vanilla) to the dry ingredients. Stir until just combined.
  • Allow batter to sit for 5 minutes.
  • Meanwhile, heat waffle iron on medium setting, if applicable.
  • Stir in chocolate chips and pour batter onto waffle iron.
  • Serve waffle with fresh fruit, butter, nut butter, coconut cream, chopped walnuts and/or syrup.
  • If needed, keep waffles warm in an oven set at 200 degrees F.

Notes

Leftovers: These waffles will keep well in the fridge for up to 5 days or in the freezer for up to 3 months. To keep waffles in the refrigerator, store them in an airtight container. To store waffles in the freezer, place them into freezer bags individually. Alternatively, place them in a single layer on a lined baking sheet and freeze until solid (about 1-2 hours) and then store stacks of waffles in freezer bags.
Reheating: For best results, reheat waffles in the toaster oven. The waffles will come out crunchy and golden brown. If you’re starting with frozen waffles, you’ll want to add an additional 1-2 minutes to the toasting time. I find that with my toaster oven, a refrigerated waffle needs to toast for 5 minutes, and a frozen waffle will cook in about 8-10 minutes.
photos by sasha at eat love eats.
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 1waffle, Calories: 309kcal, Carbohydrates: 39g, Protein: 8g, Fat: 15g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 404mg, Potassium: 486mg, Fiber: 5g, Sugar: 9g, Vitamin A: 417IU, Vitamin C: 2mg, Calcium: 141mg, Iron: 2mg

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