Banana Waffles are a delicious way to use overripe bananas! Sweet, cinnamon-spiced, with crispy edges and tender, cake-like centers.
Try Banana Pancakes or Gluten-Free Banana Pancakes next!
A Really Great Banana Waffle Recipe
Remember these chocolate chip waffles? My kids love them and ask for them almost every morning. They’re just as into pumpkin waffles too!
Lately, I’ve been making big waffle batches, cooling, and freezing them. On busy mornings, I pop them in the toaster, and they’re ready.
One day, I spotted overripe bananas on the counter, mashed one into the batter, and made banana waffles. That sparked my mission to create the ultimate banana waffle recipe. After plenty of bananas and eager testers at home, I nailed it!
Ingredients
- White Flour: Fluff, scoop, and level for accurate measuring.
- Salt: Enhances all the flavors.
- Baking Powder: Creates light, fluffy waffles. Test freshness by mixing 2 teaspoons with hot water—bubbles mean it’s fresh!
- Cinnamon & Nutmeg: Add warmth—adjust to taste.
- Brown Sugar: Adds moisture and caramel sweetness. White sugar works too.
- Bananas: Use overripe ones for stronger sweetness.
- Whole Milk: Makes the batter creamy. Use leftovers for dinner—try one-pot Chicken Orzo!
- Vanilla Extract: Adds sweetness.
- Eggs: Bind ingredients and keep waffles fluffy.
- Unsalted Butter: Adds richness. Cool to room temp before mixing.
How to Make Banana Waffles
- Use ripe bananas: Go for brown, spotty bananas for the sweetest waffles.
- Make batter: Mix dry ingredients, add wet, and stir together.
- Cook batter: Pour batter into a measuring cup, then onto a hot waffle iron.
- Keep crisp: Place cooked waffles on a wire rack to stay crisp and avoid sogginess.
Quick Tip
To quickly ripen bananas, bake them on a parchment-lined tray at 350 degrees F for 7-8 mins, flipping halfway until black. Cool, discard any liquid, and mash for your waffles.
Banana Waffle Recipe Tips
- Mash Bananas Fast: Use an electric mixer for quick, smooth results.
- Heat the Iron First: Ensures even cooking and a golden crust.
- Don’t Overmix: Stir until just combined to keep waffles tender.
- No Cooking Spray: Avoid spray on nonstick irons to prevent buildup.
- Same-Sized Waffles: Use a measuring cup for consistent sizing and even cooking.
- Waffle Maker: A quality waffle iron is worth it for better results.
- Rest the Batter: For fluffier waffles, chill the batter overnight or let it sit at room temp for 10 mins before cooking. Stir gently before using.
What Goes With Banana Waffles?
- Sweet Toppings: Pour syrup over the waffles and top with banana slices and some blueberries.
- Creamy Toppings: Make it a dessert with a big scoop of ice cream or freshly whipped cream.
- Bacon or Sausage: Bacon or sausage pairs well with sweet waffles.
- Eggs: Serve eggs for a protein boost.
- Yogurt Parfait: Add a yogurt parfait for fiber and protein.
Storage
How To Freeze Banana Waffles
Making Extra: Make more waffles for quick meals or serving guests. They’re perfect for easy breakfasts or dinners.
Freezing Steps:
- Let the waffles cool fully at room temp.
- Place them on a tray with parchment paper and freeze until firm (about 1-2 hours).
- Transfer the frozen waffles to a freezer bag or container. They’ll last up to 3 months.
- Toast the waffles to reheat.
More Ways To Use Overripe Bananas:
- Healthy Banana Cake Recipe without refined sugars or flour
- Peanut Butter Banana Bars naturally sweetened with honey
- Banana Bread with Greek Yogurt and oats
- Flourless Banana Muffins with chocolate chips
- Chocolate Banana Muffins made with Greek yogurt
Banana Waffles
Banana waffles are the perfect way to use up overripe bananas! These waffles are sweet, lightly spiced with cinnamon, and perfectly golden and crispy.
Equipment
- Waffle Iron
Ingredients
- 2-1/4 cup flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg optional
- 2 tablespoons light brown sugar lightly packed, packed or granulated sugar
- 2 overripe bananas see note 1
- 1 cup whole milk room temperature
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 6 tablespoons unsalted butter melted and cooled
For Serving
- Syrup see note 2
- Sliced bananas optional
- Whipped cream optional
Instructions
- Thoroughly mash 2 overripe bananas and measure 2/3 cup. Set aside. Melt the butter and set aside to cool to room temperature. Warm the milk slightly in the microwave or let it reach room temperature naturally. Run un-cracked eggs under warm water to bring them to room temperature. Make sure all wet ingredients are the same temperature, or batter will get clumpy.
- In a large bowl, mix together flour, salt, baking powder, cinnamon, and ground nutmeg.
- Add brown sugar, mashed bananas, milk, vanilla, and eggs to the dry mixture. Whisk until combined. Continue whisking while slowly drizzling in the melted butter. Whisk until smooth. Don't over-mix. Let the batter sit for 10 minutes.
- Preheat your nonstick waffle maker according to the model's instructions. Once heated, grease the iron, and add 1/3 cup of batter per cavity. Cook until each waffle is nicely crisped on both sides and cooked through in the center.
- Keep cooked waffles warm in the oven while finishing the batch (see note 3) or serve immediately with your choice of toppings.
Recipe Notes
Note 1: The riper the banana, the sweeter and bolder the flavor, so wait until the bananas are well-browned. Mash the bananas in a bowl with a fork until they have the consistency of applesauce.
Note 2: To make my favorite syrup, combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium-sized pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5–8 mins. Remove from heat, stir in 1 tablespoon vanilla extract.
Note 3: To keep waffles crisp, place them on a cooling rack set over a large pan. Put the pan in a 200°F oven to keep waffles warm as you continue cooking.
Storage: You can meal prep these waffles two ways. For make-ahead batter, cover and refrigerate overnight, then stir and cook in a preheated waffle maker the next morning—this enhances flavor and convenience. Or to make freezer waffles, cool any extras completely, freeze on a parchment-lined tray for 1–2 hours, then transfer to a freezer-safe bag for up to 3 months. To reheat, toast the frozen waffles for a quick and easy meal.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 24.1g | Protein: 5.4g | Fat: 7.7g | Cholesterol: 77.7mg | Sodium: 132mg | Fiber: 1.1g | Sugar: 4.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious and great texture! This recipe is a keeper!!
Thrilled to hear this! Thanks Navy!