These Banana Waffles are easy to make and super yummy to share with the whole family. Because adding ripe banana to your next batch of waffles is a simple way to add delicious flavor (and nutrients!).
While I don’t often make waffles during the week, they are one of our go-to weekend breakfasts. And this recipe freezes well, so I can just pop leftovers into the toaster for quick weekday meals.
We love this waffle recipe because it’s easy and also because it tastes a lot like banana bread in waffle form.
The kids eat them with their hands and dip into a topping, or with a fork, depending on their age. And I like them with almond butter and maple syrup.
(You may also like my Yogurt Waffles, Whole Wheat Waffles, Vegan Waffles, and Savory Waffles).
Why This Recipe Works
You can stir together basic ingredients to make a simple waffle batter, adding natural sweetness from ripe bananas, to make easy and yummy Banana Waffles. Be sure your baking powder is fresh and you are good to go.
Ingredients You Need
Here’s a look at what you’ll need to make these Banana Waffles so you know what to have on hand and ready to go.
- Ripe banana: This will ensure that the waffles are sweet and flavorful, so make sure to use one that has brown spots (which indicate sweetness).
- Milk: I typically cook and bake with whole milk, but you can use any dairy or nondairy milk you prefer.
- Egg: Lightly beat this before adding to the mixture. I use large eggs in my recipes, so plan to use the same so the volume of wet ingredients to dry is correct.
- Coconut oil or butter, melted and cooled slightly, to add richness and moisture.
- Vanilla extract: You can use pure vanilla extract or artificial, according to your preference.
- Whole wheat flour: This flour absorbs liquids readily and works well with the moisture from the banana.
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Step by Step Instructions
Here is a preview of how to make Banana Waffles so you know what to expect. Scroll down to the end of this post for the specifics, including the amounts and timing.
Step 1. Mash the banana. Stir it together with the rest of the wet ingredients.
Step 2. Stir in the dry ingredients to make a thick, but even batter.
Step 3. Heat the waffle maker and cook each waffle.
Step 4. Serve warm with desired topping.
TIP: Serve with nut butter, maple syrup, jam, yogurt, or applesauce.
Frequently Asked Questions
I have a very basic Cuisinart waffle maker that’s less than $30. It’s held up for years and delivers very consistently cooked waffles.
Yes! Just swap in 1 tablespoon unsweetened cocoa powder for 1 tablespoon of the flour and proceed with the recipe. Or add a handful of chocolate chips to the batter.
You can cut them into sticks or dice them up. My kids like to dip them into maple syrup, yogurt, or even apple sauce. They’re very soft and easy to chew.
How to Store
Let leftover Banana Waffles cool completely and store in a container in the fridge for up to 3 days. Pop into the toaster to warm. Or, freeze in a freezer bag and warm on a future morning.
Featured Review⭐️⭐️⭐️⭐️⭐️
Just made these, the consistency and texture was excellent and taste was nice and sweet still. I’m done with buying the pre-made boxes of chemicals. Even in a pinch I was able to make 4 large waffles for my 2 kids and run out the door for work. —Daisy
Best Tips for Success
- Egg-free: Omit the egg, increase the milk to ¾ cup, and soak 2 tablespoons chia seeds in the milk for 5 minutes before adding to the batter.
- Gluten-free: Use cup-for-cup gluten-free flour.
- Dairy-free: Use coconut oil and nondairy milk.
- Serve with maple syrup, fruit puree, applesauce, or yogurt for dipping.
- Chocolate Banana Waffles: Swap in 1 tablespoon unsweetened cocoa powder for 1 tablespoon of the flour. Or add a handful of chocolate chips to the batter.
I’d love to hear what your family thinks of this recipe if you try it, so please comment below to share!
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Add the banana, milk, egg, coconut oil, and vanilla to a medium bowl. Stir to combine.
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Stir in the flour, baking powder, cinnamon, and salt. (The batter will be thick.)
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Warm the waffle iron and use about ⅓ cup batter for each waffle. Place the batter into the center of the waffle iron, spread it a little with a spoon, and close the lid. Let cook according to the waffle iron’s settings. (My waffle iron has a 1-5 heat setting and I use the heating setting 4.)
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Serve immediately or place onto a baking sheet and keep in a 200 degree oven while you finish cooking the rest of the batch.
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Serve warm with syrup, fruit, jam, applesauce or nut butter.
- Let leftovers cool completely and store in a container in the fridge for up to 3 days. Pop into the toaster to warm. Or, freeze in a freezer bag and warm on a future morning.
- Egg-free: Omit the egg, increase the milk to ¾ cup, and soak 2 tablespoons chia seeds in the milk for 5 minutes before adding to the batter.
- Gluten-free: Use cup-for-cup style gluten-free flour.
- Dairy-free: Use coconut oil and nondairy milk.
- Serve with maple syrup, fruit puree, applesauce, or yogurt for dipping.
- Chocolate Banana Waffles: Swap in 1 tablespoon unsweetened cocoa powder for 1 tablespoon of the flour. Or add a handful of chocolate chips to the batter.
Serving: 1 waffle, Calories: 227kcal, Carbohydrates: 31g, Protein: 7g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 387mg, Potassium: 269mg, Fiber: 4g, Sugar: 5g, Vitamin A: 131IU, Vitamin C: 2mg, Calcium: 175mg, Iron: 2mg
This post was first published June 2017.