Banana Waffles

Folks, I am on a serious banana waffles kick.

Before getting a new waffle iron (my old one bit the dust), I was eating those frozen Kodiak blueberry protein waffles every single morning. Now, I am eating these made-from-scratch banana waffles every day and, of course, homemade is always better than store-bought!

I worked on this recipe last week and loved the result so much that I re-made the waffles the very next day, so that I could freeze them and have breakfast ready for the week. Every morning, I’ll be happily enjoying my homemade banana waffles with extra chocolate chips and plenty of maple syrup. Breakfast of champions!

Not only is this banana waffle recipe delicious and satisfying, it’s also highly versatile. I’ve successfully swapped out the chocolate chips for a handful of blueberries. And there are tons of other mix-in options you could try!

Ingredients needed

This recipe calls for the basic waffle ingredients of flour, baking powder, milk, eggs, butter (or oil) and vanilla. The addition of mashed banana acts as a natural sweetener, gives the waffles flavor and adds moisture without adding any extra fat. Here’s a note on each of the ingredients:

• Flour. I like to use whole wheat pastry flour in this recipe. It’s more finely ground than whole wheat flour and has a bit less gluten. It will give you the lightest whole wheat waffles. If you don’t have whole wheat pastry flour, white whole wheat flour works very well too. Another option is to use a combination of all-purpose and wheat flour. You can also just simply use all-purpose flour for great results.
• Baking essentials. We’re using baking powder and salt to ensure these cook up with the perfect rise and texture.
• Milk. Any milk variety works. I typically use a dairy free milk, like unsweetened vanilla almond milk or cashew milk.
• Eggs. You’ll need two eggs to help with binding, give the waffles structure and ensure they cook properly.
• Butter. I like to use melted butter for flavor, but avocado oil or olive oil works too.
• Banana. The star of the show! Use a ripe banana with brown to black spots for the most flavor and extra sweetness.
• Vanilla extract. For a boost of flavor! Feel free to add any spices you’d like as well – cinnamon and/or nutmeg would taste amazing!
• Mini chocolate chips. Totally optional, but also totally delicious!

How to make this recipe

This waffle recipe is easy and straightforward! You only need one bowl and a waffle maker sprayed with cooking spray. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.

1. Prep. If you’d like to keep the waffles warm while you’re making the whole batch, heat your oven to 200ºF and place a large sheet pan inside.
2. Mix dry ingredients. In a large bowl, whisk together the flour, baking powder and salt.
3. Add the wet ingredients. Stir in the milk, eggs, butter, banana and vanilla. Stir until just mixed. Some small lumps are fine.
4. Let batter rest. For best results, rest the waffle batter for 5 to 10 minutes. This will allow the gluten in the flour to relax and the starch grains to swell and will make for the most light and fluffy waffles.
5. Preheat and grease waffle iron. Once waffle iron is heated, pour batter onto the hot iron and use the back of a spoon to spread the batter over the surface of the waffle iron. I use about 1/4 to 1/3 cup of batter per waffle and this will make 5 large waffles.
6. Cook waffles until crisp and browned. Grease waffle iron again and continue cooking remaining batter.
7. Serve with the toppings of your choice and enjoy! I’ve included all of my favorite topping ideas below.

Serving suggestions

These easy banana waffles pair well with a variety of breakfast sides. Below are some of my favorite sides to serve with a waffle breakfast.

• Hash browns or breakfast potatoes. Yes, please!
• Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
• Yogurt. Serve on the side or add a spoonful on top of your waffle.
• Bacon, sausage, or ham. Anyone else love the bacon/maple syrup combo?
• Eggs. Scrambled on the side, or perhaps over easy and served on top.

Storing and reheating

• To store. These waffles will stay fresh in the fridge for up to about 5 days. Bake the waffles as instructed. Once you remove them from the waffle iron, immediately place them on a cooling rack. Once they have cooled completely, store them in a large zip-top baggie or another airtight container of your choice and place them in the refrigerator.
• To reheat. When you’re ready to enjoy, pop them in the toaster or oven at 350ºF for about 5 minutes and until they’re hot and crispy.

How to freeze

Like most waffle recipes, these banana waffles freeze wonderfully! I make the full batch or sometimes I double the recipe, and keep extra waffles stored in the freezer for busy weekday mornings.

• To freeze. Bake as instructed. Once you remove them from the waffle iron, immediately place them on a cooling rack. Once they have completely cooled, 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. Freeze for up to three months.
• To reheat. No need to thaw first. Reheat frozen waffles in a toaster or bake them for 8-12 minutes at 350°F in your preheated oven.

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.