Banana Waffles
These banana waffles are fluffy, crisp-edged, and full of warm banana bread flavor. Made with ripe banana, whole wheat flour, and just the right touch of sweetness, they’re hearty enough to fuel busy mornings and special enough for a waffle bar brunch with family and friends.
Ingredients
- 2 cups low-fat buttermilk or sour milk; see below
- ¼ cup melted unsalted butter cooled for 5 minutes
- 2 large eggs
- 1 cup mashed overripe banana about 2 medium bananas
- 1 teaspoon pure vanilla extract
- 1 ½ cup (180g) 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
- Optional waffle toppings maple syrup, nut butter, slided bananas, berries, chocolate chips, dried coconut, chopped almonds, whipped cream, etc.
Instructions
- Preheat the waffle iron according to manufacturer instructions.
- In a large bowl, whisk together the buttermilk, melted butter, eggs, mashed banana, and vanilla extract until smooth.
- Add the whole wheat flour, all-purpose flour, salt, baking soda, baking powder, cinnamon, and brown sugar to the wet ingredients. Whisk until just combined — a few small lumps in the waffle batter are perfectly fine.
- Lightly grease the waffle iron with nonstick spray. Pour in the recommended amount of batter (usually about ¾–1 cup of batter for Belgian waffle form) and cook until golden brown and crisp.
- Serve warm with maple syrup and your favorite toppings.
Notes
Storage Directions
- Storing: Store leftover waffles in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a baking sheet, then transfer to freezer bags for up to 2–3 months.
- Reheating: Toast frozen waffles in a toaster or toaster oven on low-to-medium heat for 2–3 minutes, or until warmed through and crisp.
Recipe Pro-Tips
- Weigh the flour for best texture. Measuring by weight prevents dense waffles and ensures your banana waffle recipe stays light and fluffy.
- Don’t overmix the batter. Overmixing develops gluten and can make waffles tough — stir until just combined.
- Keep waffles warm directly on the oven rack. A 200°F oven keeps them crisp while you finish cooking the rest of the batch.
- Use very ripe bananas. The browner the banana, the better the sweetness and moisture.
Nutrition
Serving: 1/8 of the recipeCalories: 300kcalCarbohydrates: 49gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 64mgSodium: 524mgPotassium: 295mgFiber: 4gSugar: 12gVitamin A: 288IUVitamin C: 2mgCalcium: 187mgIron: 2mg
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