Banana Waffles
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Introducing my perfected banana waffles recipe, a labor of love that’s seen over a dozen trials and taste tests to reach waffle perfection! Perfect for lazy Sundays or decadent breakfasts-in-bed, these easy waffles are not just a dish; they’re a journey of dedication and deliciousness.
Try serving these with my Butter Pecan or Caramel Syrup for an over the top brunch recipe!
Why You’ll Love This Recipe
- Perfected Recipe: Knowing this recipe has been tested and refined over a dozen times can be a big draw. It promises a tried-and-true result, reducing the uncertainty that sometimes comes with trying a new recipe.
- Texture Perfection: The balance of crispy on the outside and fluffy on the inside is a texture dream for waffle lovers. It’s the ideal combo that many strive to achieve in waffle-making.
- Comfort Food: There’s something inherently comforting about warm, freshly-made waffles. They can be a delightful pick-me-up or a special treat to start the day.
These banana waffles are everything you love about banana bread—warm, cozy, and packed with flavor—just in waffle form. They’re crisp on the outside, soft on the inside, and come together with simple pantry staples and a couple of overripe bananas.
Perfect for slow weekend mornings or make-ahead breakfasts, this recipe is super versatile. Add a handful of chocolate chips, top with fresh fruit, or drizzle with maple syrup for the ultimate treat-yourself moment.
Ingredients You’ll Need
There are so many reasons to love this breakfast. One of the top has to be that it calls for little added sugar. All of the sweetness will come from your bananas. Make sure to use overly ripe ones to ensure a flavor packed winning recipe!
- All-Purpose Flour: You can swap half for whole wheat flour—still fluffy, still delicious.
- Baking Powder: Check that expiration date! It loses its power fast and should be replaced every 6 months once opened.
- Salt: A small pinch boosts all the other flavors—don’t skip it.
- Cinnamon & Nutmeg: Just a little adds that warm banana bread vibe. Totally worth it.
- Sugar: Helps sweeten the waffles and gives them that golden, crispy finish.
- Milk: Whole milk is ideal, but 2% works too. Buttermilk is a fun twist if you have it!
- Eggs: Use large eggs. They bind everything together and give that soft-meets-crunchy texture.
- Bananas: The browner, the better. Overripe bananas = maximum sweetness and flavor.
- Vanilla Extract: Optional, but it adds a cozy depth that ties all the flavors together.
Most of the base ingredients in this recipe are ones you can find right in your pantry! This is the perfect brunch recipe!
Jesseca’s Recipe Review
These waffles made with banana are a weekend favorite at my house—and not just because they make the kitchen smell amazing. They’re perfectly crisp on the outside, soft and fluffy inside, and that hint of cinnamon gives total banana bread vibes in waffle form. Even my picky teenager asks for seconds (which is basically a standing ovation around here).
Tip from Jesseca:
Let the batter rest for 5–10 minutes before cooking. It helps the flour hydrate and gives you an even fluffier waffle!
Substitutions and Variations
This banana waffle recipe is flexible and easy to tweak based on what you have on hand—or what you’re craving.
- Flour: Swap half (or all) of the all-purpose flour with whole wheat for a heartier waffle. You can also try a 1:1 gluten-free blend if needed.
- Milk: No whole milk? Use 2%, almond, oat, or even buttermilk for a tangy twist.
- Butter: Melted coconut oil or neutral oil (like canola) works in place of butter.
- Bananas: Out of bananas? Try pumpkin purée or applesauce for a fall-friendly flavor swap.
- Spices: Add a pinch of ginger or clove for extra warmth, or skip spices entirely for a more neutral flavor.
- Add-ins: Stir in mini chocolate chips, chopped nuts, or blueberries for extra texture and flavor.
Waffles are forgiving—so feel free to experiment and make them your own!
Banana Waffle Recipe
These banana bread waffles come together with just a few steps and pantry staples—no fancy tools required! Here’s a quick look at how to whip up a batch:
- Preheat your waffle iron so it’s ready when your batter is.
- Mix the dry ingredients: flour, baking powder, salt, cinnamon, and a little nutmeg.
- Mash the bananas in a separate bowl, then stir in melted (and slightly cooled) butter, milk, a beaten egg, and vanilla.
- Combine wet and dry ingredients just until mixed—don’t worry about a few lumps.
- Scoop batter into the waffle iron (about ¾ cup or whatever your iron recommends) and cook until golden brown and crisp.
Serve these warm with your favorite toppings—think syrup, fruit, or a big spoonful of whipped cream. Leftovers? They freeze like champs!
Storage and Make-Ahead Instructions
These banana waffles are just as good the next day—maybe even better! Perfect for meal prep or busy mornings when you want something homemade without the hassle.
- To store: Let the waffles cool completely, then stack them with parchment paper in between to prevent sticking. Store in an airtight container or zip-top bag in the fridge for up to 3 days.
- To freeze: Place cooled waffles in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container and store for up to 3 months.
- To reheat: Pop them in the toaster or toaster oven to bring back that fresh-from-the-iron crisp. Skip the microwave unless you’re into soft waffles (no judgment).
How To Know When Banana Are Ready For Baking
Knowing when bananas are ripe enough for baking is a bit like spotting a treasure – the riper, the better! Look for these signs:
- Color: Ripe bananas for baking are usually yellow with lots of brown specks. The more brown spots, the sweeter and softer the banana – perfect for mashing and baking.
- Feel: They should feel soft but not mushy. A gentle squeeze should give a little without feeling like they’re collapsing.
- Aroma: Ripe bananas have a sweet, strong banana aroma. If you can smell that sweet fragrance without even peeling them, they’re ready for your baking adventures.
These ripe bananas add natural sweetness and moisture to your recipes, making them ideal for baked goods like banana bread, muffins, and of course, banana waffles.
Recipe FAQs
Yes! Just thaw them first and drain any excess liquid. The texture will be softer, but they work great in waffles.
It’s best to cook the waffles right after mixing, but you can refrigerate the batter for up to 1 day. Just give it a quick stir before using.
Place cooked waffles on a wire rack in a 200°F oven while you finish the batch. Avoid stacking them—steam makes them soggy.
Absolutely. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster or oven for that fresh-made crisp.
You can turn the batter into pancakes! Just pour it onto a hot griddle and cook like you would any standard pancake batter.
Make sure your waffle iron is fully preheated and lightly greased if needed. Some irons are nonstick, but older ones may need a little help.
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Banana Waffle Recipe
Ingredients
- 1½ cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon sugar
- 2 tablespoons butter (melted)
- 3/4 cup milk
- 1 large egg
- 2 overripe bananas (about 1 1/3 cups)
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions. This ensures it’s hot and ready when the batter is mixed.
- In a large mixing bowl, whisk together the flour, baking powder, salt, ground cinnamon, and a pinch of nutmeg and sugar. Set aside.
- In a separate medium bowl, mash the ripe bananas with a fork until smooth. Add the melted butter (make sure it’s slightly cooled), milk, beaten egg, and vanilla extract. Stir until well combined.
- Pour the banana mixture into the bowl with the dry ingredients. Stir gently just until everything is incorporated. It’s fine if the batter is a little lumpy—overmixing can make the waffles dense.
- Scoop about ¾ cup of batter (or the amount recommended for your waffle iron) onto the center of the hot waffle iron. Close the lid and cook according to your iron’s instructions—usually until the waffle is golden brown and crisp.
- Waffles are best served immediately. Top with syrup, sliced bananas, berries, or whipped cream for an extra treat.
Notes
- Banana Ripeness: The riper the bananas, the better. Overripe bananas are sweeter and mash more easily, enhancing the natural sweetness and flavor of your waffles.
- Avoid Overmixing: Mix the batter just until the dry and wet ingredients are combined. Overmixing can develop gluten in the flour, leading to tougher waffles.
- Rest the Batter: Let the batter sit for a few minutes before cooking. This allows the gluten to relax and the baking powder to start working, creating fluffier waffles.
- Preheat the Waffle Iron: Make sure your waffle iron is fully heated before adding the batter. A properly preheated iron ensures crispy edges and even cooking.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
When do you add the sugar? It’s in the main ingredients list but not listed when mixing wet or dry ingredients.
I fixed it, Amanda. Thank you for pointing out that oversight
I made mine with cranberries and very ripened bananas and did that a little fresh nutmeg cinnamon little bit of clove they’re delicious
That sounds amazing, Christine! I never would have thought to add cranberries with the spices, but now I have to try it. Ripe bananas, nutmeg, cinnamon, and clove? You basically made holiday waffles—delicious twist! Thanks for sharing your version.
Wow! I’m never ever making plain waffles again… only these! Just made them tonight for a treat and the are amazing! Thank you for this wonderful recipe!! ❤️
This comment made my entire day! Thank you, Eileen! I’m glad you enjoyed these waffles as much as we do.
I’ve tried a couple banana waffle recipes but I keep coming back to this one and wanted to take the time to endorse and thank you for it. My family (myself, especially) looks forward to it every Sunday!
For those reading reviews, I’m GF and I use GF flour (King Arthur Cup 4 Cup) for everyone at the table – no one’s the wiser! Fluffy, light, and golden; every time.
Thank you so much for the kind words! I’m thrilled to hear that this recipe has become a Sunday favorite for your family. I love that you’re able to make it work with GF flour too—such a great tip for others! It really makes my day to know you’re enjoying it. 😊
These turned out delicious, even my picky kids liked them.
So glad they turned out! we love them.
Banana bread waffles? Genius! I never would have thought of that – I love that you said you don’t even need to add anything to them.. if that’s the case, you KNOW they are good! Thanks for the yummy recipe!
These look delicious…I have some very ripe bananas on my counter so I think I know what I’m making for breakfast tomorrow! 🙂