Learn how to make the best banana waffles! This Belgian waffle recipe is light and fluffy on the inside and crisp on the outside. A hit every time!
Table of contents
- Save this recipe for later on Pinterest:
- Let's chat about this banana waffle recipe...
- Ingredients:
- Substitutions:
Grab the maple syrup and all your favorite toppings, folks, because it's time to tuck into a tall stack of banana waffles!
These waffles are tender and hearty; crispy and fluffy; lightly sweetened with banana flavor; and one of our favorite new breakfast comfort foods. BUT, as we know from my traditional waffle recipe, comfort isn't synonymous with food coma around here. These waffles also sneak in whole wheat and lean protein!!
It's our secret, though. Because no one else will know.
Save this recipe for later on Pinterest:
I love to top these banana bread waffles with real maple syrup, peanut butter, hemp seeds, and bananas. But they're equally delicious with whipped cream, chocolate chips, berries, and more. This is very much an "adjust your toppings based on your cravings" type recipe!
These waffles call for buttermilk, but seldom do I actually use store-bought buttermilk for this recipe. Instead, I keep my shopping list lean and make buttermilk (also known as "sour milk") from 2% milk and vinegar. See my notes below the illustrated recipe directions to learn how to make it yourself! Making sour milk makes this recipe that much more approachable!
This recipe makes a sizable batch of waffles - enough to satisfy your child's hungry friends at their birthday sleepover or to delight your family at Easter brunch. If you don't have that kind of audience or appetite, though, you can freeze the leftovers for later (just reheat them with a few minutes in the toaster!) or just cut the recipe in half.
Let's chat about this banana waffle recipe...
- Comforting - Nothing says "it's time to relax for the weekend" like a tall stack of these fluffy waffles. In fact, we love making these pancakes after we've finished up our workouts on weekend mornings.
- Hearty - a combination of whole wheat flour and all-purpose flour bring the staying power of whole grains without making the waffles heavy or dense. Furthermore, the protein from the flours and buttermilk add protein that will keep you full all morning!
- Crispy - there are no soggy waffle let-downs here! Just the right amount of light brown sugar ensures that we have crisp exteriors every time.
- Light & fluffy - you may be surprised by the amount of baking soda and baking powder in this recipe. Rest assured, however. These leavening agents make the whole wheat waffles ultra light and fluffy.
Ingredients:
- Overripe bananas - the more brown spots on the bananas, the better
- Whole wheat flour - preferably white whole wheat flour. This type of wheat is a bit more delicate and not as tough or nutty as classic whole wheat flour.
- All-purpose flour
- Buttermilk - to learn how to quickly make your own buttermilk, see my notes below the illustrated recipe directions
- Large eggs
- Light brown sugar
- Unsalted butter
- Cinnamon
- Vanilla extract
- Baking powder & baking soda
- Salt
Substitutions:
- Butter - unsalted butter is best for this recipe, but melted coconut oil (preferably raw/virgin) can substitute in a pinch
- Brown sugar - the same amount of dark brown sugar can work in place of the light brown sugar. The waffles will have a richer flavor but will still be delicious.
How to make this healthy banana waffle recipe:
- Preheat the waffle iron according to the iron's directions.
- In a large mixing bowl, whisk together the buttermilk, butter, eggs, mashed banana, and vanilla extract until combined.
- Add the flours, salt, baking soda, baking powder, cinnamon, and brown sugar to the banana mixture. Whisk until combined.
- Cook the batter according to the waffle iron directions, spraying with nonstick cooking spray before adding the batter.
- Serve the waffles warm with favorite toppings to serve. Enjoy!
Recipe pro-tips:
- Make these waffles in any size waffle iron. And follow the waffle iron's directions for preheating and cooking the waffles. The cooking times will depend on the size of the iron and strength of the heating element.
- For best results, weigh the flour. It is the most accurate way to measure the flour. Scales only cost around $10 on Amazon and flour is the only ingredient I encourage you to weigh. If you don't have a scale, the second best way to measure is by spooning and leveling the flour into measuring cups.
- Keep cooked waffles warm in an oven preheated to 200 degrees while the other waffles cook or for up to 30 minutes before serving. To keep the waffles crisp, warm them directly on the oven racks (not on a plate or pan).
Recipe FAQs:
You can substitute melted coconut oil for the butter in this recipe, but I don't recommend substituting processed oils (like corn, canola, or vegetable oil) for the butter, as they do not add the same flavor or richness to the batter.
To make homemade buttermilk, add 1 tablespoon distilled white vinegar to a 1-cup measuring cup. Add 1 or 2% milk and fill to the 1-cup line. Stir well and sit for 4-5 minutes, or until the milk is lightly curdled.
You can speed up the banana ripening process by storing them in a brown paper bag with a few apples. This traps in the gases that bananas release that help them ripen, cutting a day or two off the process. To overripen the bananas in less than a few hours, follow these directions.
Serving suggestions:
These waffles are plenty hearty to serve on their own with your favorite toppings. If you're extra hungry, serve them with scrambled eggs and fruit salad for a complete breakfast, brunch (or even breakfast-for-dinner!).
Some of our favorite toppings are:
- Maple syrup or pancake syrup
- Honey
- Peanut butter or almond butter
- Sliced bananas
- Berries
- Whipped cream
- Chocolate chips
- Hemp seeds
- Chopped almonds or peanuts
- Dried coconut
Storage directions:
Leftover waffles keep best frozen in a freezer-safe container for 2-3 months. To reheat them, pop in the toaster on low-to-medium heat for 2-3 minutes, or until the waffles have re-crisped and are golden brown.
You can also store waffles in an airtight container in the refrigerator, but they get soggier and softer in the fridge than they do in the freezer, so I recommend the freezer if you have the space.
Tools needed to make this recipe:
More banana recipes:
- Brown Butter Banana Bread
- Dairy-Free Banana Bread
- Banana Bread Cookies with Maple Frosting
- Banana Zucchini Bread
- Marbled Peanut Butter Banana Bread
More breakfast & brunch recipes:
- Dairy-Free Waffles
- Whole Wheat Pancakes
- Oat Milk Pancakes
- Ube Pancakes
- Oatmeal Blender Pancakes
- Brioche French Toast
- Vegan Coffee Cake
- Oat Protein Cookies
- Healthy French Toast
- Banana Double Chocolate Chip Pancakes
If you make and like this recipe, please review and rate it 5 Stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
Banana Waffles
Email FacebookIngredients
- 2 cups low-fat buttermilk or sour milk; see below
- ¼ cup unsalted butter melted
- 2 large eggs
- 1 cup mashed overripe banana about 2 medium bananas
- 1 teaspoon pure vanilla extract
- 1 ½ cup 180g white whole wheat flour
- 1 ½ cup 180g all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ cup packed light brown sugar
- Non-stick cooking spray
- Favorite waffle toppings: syrup honey, nut butter, slided bananas, berries, chocolate chips, dried coconut, chopped almonds, whipped cream, and more
Instructions
- Preheat the waffle iron according to the iron's directions.
- In a large mixing bowl, whisk together the buttermilk, melted butter, eggs, mashed banana, and pure vanilla extract until combined.
- Add the whole wheat flour, all-purpose flour, salt, baking soda, baking powder, cinnamon, and brown sugar to the banana mixture. Whisk until just combined and no streaks of flour remain.
- Spray the waffle iron with non-stick cooking spray. Add the waffle batter to the waffle iron and cook according to the iron directions, or until the waffles are golden brown and crispy.
- Serve the waffles warm with your favorite toppings to serve. Enjoy!
Notes
- Leftover waffles keep best frozen in a freezer-safe container for 2-3 months. To reheat them, pop in the toaster on low-to-medium heat for 2-3 minutes, or until the waffles have re-crisped and are golden brown. You can also store waffles in an airtight container in the refrigerator, but they get soggier and softer in the fridge than they do in the freezer.
- To make homemade buttermilk (also known as "sour milk"): add 1 tablespoon distilled white vinegar to a 1-cup measuring cup. Add 1 or 2% milk and fill to the 1-cup line. Stir well and sit for 4-5 minutes, or until the milk is lightly curdled.
- For best results, weigh the flour. It is the most accurate way to measure the flour. Scales only cost around $10 on Amazon and flour is the only ingredient I encourage you to weigh. If you don't have a scale, the second best way to measure is by spooning and leveling the flour into measuring cups.
- Keep cooked waffles warm in an oven preheated to 200 degrees while the other waffles cook or for up to 30 minutes before serving.
Please share your recipe comments and feedback. It helps us create better content and helps other readers find what they're looking for.