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Overhead view of banana waffles on a plate with sliced bananas and syrup. Forks, plates, linen, flowers, and butter off to the side.
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Banana Waffles Recipe

Try these homemade banana waffles if you need a quick and easy breakfast idea that everyone will love!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 8 waffles
Calories 191kcal
Author John Kanell

Equipment

  • Waffle iron

Ingredients

  • 1½ cups all-purpose flour (180g)
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 bananas mashed (1 cup/ 245g)
  • ½ cup milk (120mL)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ cup unsalted butter melted and cooled slightly (56g)

Instructions

  • Preheat a waffle iron to medium-high heat (if you have the option.)
  • In a large mixing bowl, whisk to combine the flour, sugar, baking powder, cinnamon, salt, and nutmeg.
  • In a medium mixing bowl, whisk to combine the mashed banana, milk, egg, and vanilla. Pour the milk mixture into the flour mixture, then add the melted butter. Fold together with a silicone spatula just until combined and no dry streaks of flour remain. (The batter should be lumpy.)
  • Grease the hot waffle iron with butter or cooking spray. Add ⅓ to ½ cup of batter to each waffle section in the iron. (The volume that each waffle iron can hold will vary. Refer to the manufacturers’ instructions for your particular waffle iron or experiment with various amounts to find the correct volume.)
  • Cook for 3 to 4 minutes, until golden brown. Place on a wire rack until ready to serve so they stay crisp. Serve with your favorite toppings.

Video

Notes

  • It’s important to mash the bananas very well until they are creamy and have no lumps left. A fork works well, or you can use a potato masher.
  • Let your butter cool slightly before adding it to the waffle mixture. It can be warm, but if it’s piping hot, it can actually make the batter too stiff.
  • Don’t overmix the batter. Mix only until no dry streaks of flour remain. There will be some small lumps, which will actually yield fluffier waffles!
  • If using a Belgian waffle maker, you will likely need more batter per waffle. Depending on its size, this recipe will yield 2 to 4 thick waffles.
  • Let the waffle iron reheat between each waffle. A very hot waffle iron is necessary for crispy waffles. Let the waffle maker reheat for about 30 seconds between each waffle.
  • To keep the waffles crisp: Place the cooked banana waffles on the rack in a single layer. If you pile the waffles up or put them directly on a tray or plate, the steam trapped between them will cause them to soften, and you will no longer have crispy banana waffles.

Nutrition

Calories: 191kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 321mg | Potassium: 167mg | Fiber: 2g | Sugar: 6g | Vitamin A: 255IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg