Banana Waffles

I absolutely adore a breakfast that feels special and decadent, but takes only a few minutes to make. recipe. Waffles have become a new favorite breakfast of mine lately.  My Strawberry Waffles, Blueberry Waffles, Cinnamon Roll Waffles and Chocolate Chip Waffles are my favorites. I am so excited to add these banana waffles to the blog. 

• Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and delicious homemade waffles with bananas.
• Fast and easy to make. If you can whip up a batch of pancakes, you can make a batch of fresh homemade banana waffles. This recipe for waffles with bananas can also be made up to a day ahead, making them perfect for a quick but special breakfast.  

Before I show you how to make this recipe for waffles with bananas make sure you have these simple ingredients ready to go.

• Dry Ingredients: All purpose flour, baking powder, sugar, salt,  ground cinnamon and ground nutmeg. 
• Wet Ingredients: Bananas, eggs, milk and vanilla extract.

Here are my recommended substitutions to make this banana waffle recipe if you need them.

• All purpose flour: To make these crisp and fluffy waffles gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight rather (270 g) than cups. 
• Baking Powder: This creates light and fluffy pancakes. Using baking powder also allows the batter to rest for a longer stretch of time than using baking soda which needs to bake soon after mixing into the batter. 
• Ground Cinnamon and Nutmeg: These ground spices pairs well with banana. I suggest adding a dash if you have them, but feel free to omit if you don’t. 
• Granulated Sugar: This waffle recipe calls for granulated sugar, but maple sugar or brown sugar would also work well. 
• Mashed Banana: Make sure the bananas are fully ripened with some brown spots. If you would like to top the waffles with more bananas, firmer ones work best. 
• Eggs: This recipe has not been tested without eggs. 
• Milk: Use any milk you like. Plant based milk also works well in this recipe.
• Vanilla Extract: This provides a lovely background flavor for the waffles.

Variations

• Buttermilk Banana Waffles: Prepare the recipe as written with these changes: use 1 ¾ cups buttermilk and use 2 teaspoons baking powder and ½ teaspoon baking soda in place of the 4 teaspoons baking powder.
• Optional Mix-Ins: Feel free to add up to 1 cup mini chocolate chips or chopped nuts such as walnuts. Stir in right after mixing the dry and wet ingredients together.

Learn how to make banana waffles in a few easy steps. 

1. In a mixing bowl, whisk the flour, sugar, ground cinnamon, ground nutmeg, baking powder and salt together until well combined. Set aside. 
2. In another bowl, mash the bananas until smooth. Then whisk the eggs into the mashed bananas until smooth. Whisk in the milk and vanilla together until smooth and well combined. Whisk the dry ingredients with the wet until just combined with some lumps. Rest the batter at room temperature while the oven preheats. The longer the batter rests, the thicker and fluffier the waffles. To store for longer, cover the batter and transfer to the fridge for at least 30 minutes and up to overnight. 

3. Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 - 4 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray. Using ½ cup (120 ml) or ¾ cup (180 ml) measuring cup, pour the banana batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot. Transfer the waffles to a lined baking sheet or serving plate. Be careful not to stack or overlap as this can make the waffles soggy. Repeat cooking the banana batter until all the waffles are made.  
4. When it’s time to serve the waffles, top the waffles with more bananas and your desired toppings. I love mine with sliced bananas, a light dusting of powdered sugar and a drizzle of maple syrup. 

M’s Expert Tips

• Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy waffles.
• Rest the batter. Just like making pancakes, the longer the waffle batter rests, the fluffier the texture will be. 
• Lightly grease the waffle iron. Although the waffle iron is most likely non-stick, it’s still a good idea to lightly spray the waffle iron before placing the banana batter on it to cook. 
• Use a measuring cup. This is the easiest, quickest and cleanest way to get perfectly sized waffles. 
• Press the waffle iron lid down. This helps to flatten the banana batter a bit, thus ensuring the inside is cooked thoroughly and the exterior gets crisp. 
• Keep them in the oven. As the waffles finish cooking, place them on a lined baking sheet in a 200 F (93 C) oven until it’s time to serve. Keeping them in the oven prevents the waffles from getting soggy.

Other Banana Breakfast Recipes to Try

• Brown Butter Banana Bread
• Banana Bread Pudding
• Banana French Toast
• Banana Mini Muffins

If you try this Banana Waffles recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M