Light and fluffy Banana Waffles are easy to make and loaded with the most delicious banana flavor. Kind of like banana bread in waffle form. Serve them for breakfast or brunch, and be sure to make extra to save in the freezer!

banana waffles topped with chocolate chips, banana slices and maple syrup

Folks, I am on a serious waffle kick.

Before getting a new waffle iron (my old one bit the dust), I was eating those frozen Kodiak blueberry protein waffles every single morning. Now, I am eating these made-from-scratch banana waffles every day and, of course, homemade is always better than store-bought!

I worked on this recipe last week and loved the result so much that I re-made the waffles the very next day, so that I could freeze them and have breakfast basically ready for the week. Every morning, I’ll be happily enjoying my homemade banana waffles with extra chocolate chips and plenty of maple syrup. Breakfast of champions!

Not only is this banana waffle recipe delicious and satisfying, it’s also highly versatile. I’ve successfully swapped out the chocolate chips for a handful of blueberries. And there are tons of other mix-in options you could try!

banana waffles served on white plates with sliced banana, chocolate chips and maple syrup

ingredients needed for this banana waffles recipe

This recipe calls for the basic waffle ingredients of flour, baking powder, milk, eggs, butter (or oil) and vanilla. The addition of mashed banana acts as a natural sweetener, gives the waffles flavor and adds moisture without adding any extra fat. Here’s a note on each of the ingredients:

  • Flour. I like to use whole wheat pastry flour in this recipe. Whole wheat pastry flour is more finely ground than whole wheat flour and has a bit less gluten. It will give you the lightest whole wheat waffles. If you don’t have whole wheat pastry flour, white whole wheat flour works very well too. Another option is to use a combination of all-purpose and wheat flour. You can also just simply use all-purpose flour for great results.
  • Baking essentials. We’re using baking powder and salt to ensure these waffles cook up with the perfect rise and texture.
  • Milk. Any milk variety works. I typically use unsweetened vanilla almond or cashew milk.
  • Eggs. You’ll need two eggs to help with binding, give the waffles structure and ensure they cook properly.
  • Butter. I like to use melted butter for flavor, but avocado or olive oil works too.
  • Banana. The star of the show! Use a ripe banana with brown to black spots for the most flavor and extra sweetness.
  • Vanilla extract. For a boost of flavor!
  • Mini chocolate chips. Totally optional, but also totally delicious!
Mixing wet ingredients for waffles in a large mixing bowl with a whisk

how to make banana waffles

This waffle recipe is easy and straightforward! You only need one bowl and a waffle maker sprayed with cooking spray. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.

  1. If you’d like to keep the waffles warm while you’re making the whole batch, heat your oven to 200ºF and place a large sheet pan inside.
  2. Mix dry ingredients. Whisk together the flour, baking powder and salt.
  3. Add the wet ingredients. Stir in the milk, eggs, butter, banana and vanilla. Stir until just mixed. Some small lumps are fine.
  4. Let batter rest. For best results, rest the waffle batter for 5 to 10 minutes. This will allow the gluten in the flour to relax and the starch grains to swell and will make for the most light and fluffy waffles.
  5. Preheat and grease waffle iron. Once waffle iron is heated, pour batter onto the hot iron and use the back of a spoon to spread the batter over the surface of the waffle iron. I use about 1/4 to 1/3 cup of batter per waffle and this will make 5 large waffles.
  6. Cook waffles until crisp and browned. Grease waffle iron again and continue cooking remaining batter.
  7. Serve with the toppings of your choice and enjoy! I’ve included all of my favorite topping ideas below.
adding wet ingredients to dry ingredients for waffle recipe

best toppings for banana waffles

These waffles are amazing with just a little butter and syrup, but there are so many tasty topping options to try. You could even set up a waffle bar with lots of topping choices! How fun would that be for a birthday or other special occasion?! Some of our favorite topping ideas:

  • Powdered sugar. Dust some over the top with a sifter or spoon.
  • Fresh fruit. Berries, sliced peaches, sliced bananas are all delicious choices!
  • Whipped cream. You can add a dollop of whipped cream for the ultimate topping. Grab my homemade whipped cream recipe for major deliciousness.
  • Caramel sauce. A drizzle of salted caramel sauce would be amazing on these waffles!
  • Sliced almonds or chopped pecans. Love that nutty flavor and added crunch!
  • Nutella, almond butter or peanut butter. This is the way to go for a little extra decadence!

Need more ideas? Mary from Barefeet in the Kitchen has a ton of fun waffle topping options, from sweet to savory!

drizzling syrup over the top of chocolate chip waffles

tips for the best banana waffles

These waffles are super simple to make, but here are a few tips to make sure they are perfect every time!

  • Do NOT over mix batter. If you stir the batter too much, these waffles may not have the best texture and could end up tough, rather than light and fluffy. Stir the wet and dry ingredients together until just combined. Lumps are a normal indication that your waffles won’t be tough or rubbery. Here’s more info on over mixing and why you should avoid doing it.
  • Let the waffle batter sit. After mixing your wet ingredients into the dry ingredients, let the batter rest for about 5-10 minutes. This resting time allows the gluten to relax and expand, which results in a more tender texture as the waffles cook. Meanwhile you can be heating your waffle iron.
  • Make ahead. Banana waffle batter can be made in advance. You can refrigerate the batter for up to 4 hours before you plan to use it.
  • Mix-ins. I honestly LOVE the flavor of these waffles as is, but feel free to get creative and add other ingredients to the mix such as almond extract, blueberries or even a handful of shredded coconut. You could even swap out the chocolate chips for peanut butter chips.
  • Waffle iron. Not all waffle makers work the same way. Make sure to check the instructions that come with your waffle iron for the manufacturer recommendations on cooking time.
banana waffles topped with banana, chocolate chips and syrup

what to serve with banana waffles

These easy banana waffles pair well with a variety of breakfast sides. Below are some of my favorite sides to serve with a waffle breakfast.

  • Hash browns or breakfast potatoes. Yes, please!
  • Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
  • Yogurt. Serve on the side or add a spoonful on top of your waffle.
  • Bacon, sausage, or ham. Anyone else love the bacon/maple syrup combo?
  • Eggs. Scrambled on the side, or perhaps over easy and served on top.

storing and reheating homemade banana waffles

These waffles will stay fresh in the fridge for up to about 5 days.

Bake the waffles as instructed. Once you remove them from the waffle iron, immediately place them on a cooling rack.

Once the waffles have cooled completely, store them in a large zip-top baggie or another airtight container of your choice and place them in the refrigerator.

Reheat the waffles in the toaster or oven at 350ºF for about 5 minutes and until they’re hot and crispy.

can you freeze homemade waffles?

Yes, like most waffle recipes, these banana waffles freeze wonderfully! I make the full batch or sometimes I double the recipe, and keep extra waffles stored in the freezer for busy weekday mornings.

Bake the waffles as instructed. Once you remove them from the waffle iron, immediately place them on a cooling rack.

Once the waffles have completely cooled, place them into freezer bags individually. Alternatively, place them in a single layer on a lined baking sheet and freeze until solid (about 1-2 hours) and then store stacks of waffles in freezer bags.

Freeze the waffles for up to three months. Reheat them in a toaster or bake them for 8-12 minutes at 350°F in your preheated oven.

bit of banana waffle on a fork

more breakfast favorites

If you try this delicious banana waffles recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

banana waffles topped with chocolate chips, banana slices and maple syrup
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Banana Waffles

Light and fluffy Banana Waffles are easy to make and loaded with the most delicious banana flavor. Kind of like banana bread in waffle form. Serve them for breakfast or brunch, and be sure to make extra to save in the freezer!

Ingredients

  • 1 1/2 cups whole wheat pastry flour (all-purpose flour or whole wheat flour or a combination will work)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk (any milk works)
  • 2 eggs, lightly beaten
  • 1/4 cup melted butter (or any type of oil)
  • 1 small ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 1/4-1/2 cup mini chocolate chips, optional
  • banana slices and maple syrup, optional for topping

Instructions 

  • Whisk dry ingredients (flour, baking powder and salt) together in a large mixing bowl.
  • Add the wet ingredients (milk, eggs, butter or oil, banana and vanilla) to the dry ingredients. Stir until just combined.
  • Allow batter to sit for 5 to 10 minutes.
  • Meanwhile, heat waffle iron on medium setting, if applicable.
  • Stir in chocolate chips and pour batter onto greased waffle iron.
  • Serve waffle with any favorite toppings. We love extra chocolate chips, banana slices and maple syrup!

Notes

*If needed, keep waffles warm in an oven set at 200 degrees F.
Leftovers: These waffles will keep well in the fridge for up to 5 days or in the freezer for up to 3 months. To keep waffles in the refrigerator, store them in an airtight container. To store waffles in the freezer, place them into freezer bags individually. Alternatively, place them in a single layer on a lined baking sheet and freeze until solid (about 1-2 hours) and then store stacks of waffles in freezer bags.
Reheating: For best results, reheat waffles in the toaster oven. The waffles will come out crunchy and golden brown. If you’re starting with frozen waffles, you’ll want to add an additional 1-2 minutes to the toasting time. I find that with my toaster oven, a refrigerated waffle needs to toast for 5 minutes, and a frozen waffle will cook in about 8-10 minutes.
Serving: 1large waffle, Calories: 312kcal, Carbohydrates: 39g, Protein: 8g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 462mg, Potassium: 486mg, Fiber: 5g, Sugar: 9g, Vitamin A: 417IU, Vitamin C: 2mg, Calcium: 246mg, Iron: 2mg

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