Banana Waffles Recipe
Banana waffles are golden brown and fluffy homemade waffles filled with fresh, sweet banana puree. This banana waffle recipe is easy to make in one bowl and is perfect for a quick, but delicious breakfast for the whole family.
Equipment
- 1 waffle maker or waffle iron
- 1 whisk
- ½ cup measuring cup optional
Ingredients
- 2¼ cups (270 g) all purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup mashed bananas 2 large bananas
- 2 large eggs, room temperature
- 1¾ cup (420 ml) milk, room temperature
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk the flour, sugar, ground cinnamon, ground nutmeg, baking powder and salt together until well combined. Set aside.2¼ cups (270 g) all purpose flour, 4 teaspoons baking powder, ½ teaspoon salt, 1 tablespoon sugar, ½ teaspoon cinnamon , ½ teaspoon nutmeg
- 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.1 cup mashed bananas , 2 large eggs, room temperature, 1¾ cup (420 ml) milk, room temperature, 1 teaspoon vanilla extract
- 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 up to overnight.
- 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) 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.
- 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.
Notes
Store: Transfer any leftover banana waffles in an airtight container stored in the refrigerator for up to 2 - 3 days.
Tip: 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.
To make these banana waffles with buttermilk, replace the milk with the same amount of buttermilk. Use 2 teaspoons baking powder and ½ teaspoon baking soda in place of the 4 teaspoons baking powder.
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