Banana Waffle Recipe

Banana Waffles with syrup and fresh bananas and whipped cream.

5 from 1 vote

Banana Waffle Recipe is the perfect way to use up overripe bananas! These waffles are sweet, lightly spiced with cinnamon, and perfectly golden and crispy.

Prep Time15

Cook Time5

Total Time20

Course: Breakfast, Dessert

Cuisine: American, Vegetarian

Keyword: banana waffle recipe, banana waffles

Servings: waffles

Author: Chelsea Lords

Cost: $4.21

Equipment

Waffle iron

Ingredients

2-1/4 cups 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, or granulated sugar
2/3 cup banana 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 banana optional
Whipped cream optional

US - Metric

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 overmix. 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.

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.

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