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

Banana Waffles

Print Recipe
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!
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 large Belgian size waffles
Calories 312
Author Kim

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.
    combine wet ingredients with dry ingredients to make waffles
  • Allow batter to sit for 5 to 10 minutes. Meanwhile, heat waffle iron on medium setting, if applicable.
    letting banana waffle batter rest in a large mixing bowl
  • Stir in chocolate chips and pour batter onto greased waffle iron. Cook waffle according to waffle iron instructions. Serve waffle with any favorite toppings. We love extra chocolate chips, banana slices and maple syrup!
    banana waffles topped with banana slices and chocolate chips

Video

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.

Nutrition

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