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Banana bread waffles have all the sweet, delicious taste of banana bread in a fluffy-crisp homemade waffle. With real bananas and a touch of cozy spice, we serve these topped with maple syrup and grilled banana slices for the best weekend breakfast EVER.
Banana waffles are one of my all-time favorite things to make on a lazy Sunday morning, right up there with sheet pan pancakes and my blueberry crepes.
Before we dive into a stack of these incredible banana bread waffles, let’s rewind to a time when I wanted nothing to do with sweet breakfast foods. Yes, I once hated pancakes, waffles, and even banana bread. Pretty crazy, huh?
Luckily, times change, and now it’s safe to say I’m obsessed with all things fluffy, fruity, and sweet at the breakfast table. Muffins? Come at me. Pancakes? Yes, please. Waffles? Absolutely, but not just any waffles. These banana bread waffles are the tastiest waffles ever. They’re fluffy and soft inside, crisp outside, and flavored just like a cozy loaf of homemade banana bread. Weekend mornings don’t get much better.
Why You Need to Make Banana Bread Waffles (ASAP!)
- They’re packed with sweet spice. These waffles have plenty of sweet banana flavor and a touch of cozy cinnamon and nutmeg spice, just like a slice of your favorite banana bread. Plus, they’re just as quick and easy to make.
- It’s so easy. The batter for your banana waffles comes together in minutes. There aren’t any complicated ingredients. Crack out the waffle maker, and you can have a tall stack of banana bread waffles on the table in 30 minutes or less.
- You’ll love loading them up with toppings. Not going to lie, these banana bread waffles have so much flavor that they’re a sweet snack all on their own. Obviously, that doesn’t stop our family from going all out with maple syrup, whipped cream, crunchy nuts, and… drumroll… grilled banana slices. These waffles are made for overindulging!
What You’ll Need
The best part about these banana waffles is that they need only a few basic pantry ingredients, plus some overripe bananas. Below are some notes. Check out the recipe card after the post with a printable list of ingredients.
- Dry Ingredients – This banana waffle recipe starts like traditional waffles, with all-purpose flour, sugar, baking powder, and salt. I like to use the Ultragrain flour from Ardent Mills.
- Spices – Ground cinnamon and nutmeg add some warm spice.
- Egg – Lightly beaten before you start.
- Milk – I use almond milk, but you can use any dairy or non-dairy milk you’d like. Skim, whole, 2% milk, or an alternative like oat or soy milk will all work here.
- Bananas – Same as banana bread, you’ll want to use the ripest bananas of the bunch for these waffles. Ripe bananas have more flavor and sweetness. It’s fine to use up the spotty, brown ones.
- Olive Oil – Or another mild-flavored oil.
- Toppings – I love these waffles topped with banana slices (especially if they’re grilled a little), chopped walnuts, maple syrup, and whipped cream. Feel free to use your favorites. Chocolate chips would also be delicious.
How to Make Banana Bread Waffles
Making golden, fluffy banana waffles is super easy. You’ll need a waffle maker (there’s no way around that), but the process is quick. While your waffle iron heats up, mix the banana waffle batter. Then, simply cook the waffles according to your waffle maker’s manufacturer’s directions. Mine usually takes about 3 minutes.
Many waffle irons come with a “ready-to-eat” indicator, but if yours doesn’t have this feature, keep an eye on the steam. Once the waffle iron stops steaming, it’s a sign that the waffles are done.
Tips for the Best Homemade Waffles
- Get the right consistency. One of the questions I often see is, “Should my waffle batter be thick or thin?” Unlike pancake batter, which is more runny, you want your waffle batter to be a bit thicker, almost the consistency of cake batter. It’s also fine if the batter is a little lumpy. Make sure that you don’t overmix.
- Grease the waffle iron. Give the grid of your waffle iron a light coating with cooking spray before adding the waffle batter. No one wants a stuck-on waffle.
- How to tell when waffles are done: Whether you’re making banana waffles or classic waffles, they’re done cooking when they’re golden and crisp on the outside, but still tender on the inside. You can check them using a toothpick, the same way you’d check a cake for doneness. Stick the toothpick into the waffle, and if it comes out clean, your waffle is cooked.
Topping Ideas
Serve these banana bread waffles topped with caramelized banana slices (see below) and smothered with maple syrup or honey. A dollop of whipped cream never hurts, either! Try any of these ideas, too:
- Chopped pecans or walnuts
- Fresh fruit
- Strawberry sauce
- Chocolate chips
- Powdered sugar or cinnamon sugar
- Chocolate granola
Easy Grilled Bananas
Forget a cherry on top– these banana bread waffles deserve nothing less than sticky grilled bananas! It’s easy to “grill” banana slices on the stovetop. All you do is slice your bananas up into ½” slices and add them to a griddle pan with melted butter. Let the bananas cook over medium-high heat for about 2-3 minutes per side. After, your pan-fried bananas are ready to serve.
Serving Suggestions
These banana bread waffles are no stranger to a morning cortado and a side of crispy bacon at breakfast or brunch. At our table, we even like to crumble bacon over the top of our waffles for a sweet-savory combo like no other.
If I have these waffles for dessert, I’ll add a dollop of vanilla ice cream and a drizzle of fudge sauce or caramel sauce. The real treat, though? Banana bread waffles topped with a scoop of homemade blueberry ice cream and fresh blueberries (for those blueberry banana bread vibes). Try it, you’ll see!
How to Store and Reheat Leftovers
- Refrigerate. Store any leftover banana waffles in an airtight container in the fridge for up to 3 days.
- Reheat. Warm these waffles in the microwave, or I like to pop mine into the toaster oven, Eggo-style. It’s the best way to get the outside nice and crispy again.
- Freeze. These banana bread waffles freeze SO well. I like to wrap the waffles individually and then stash them in a freezer bag for freezing. This way they’re ready to grab and take on the go during the week!
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Banana Bread Waffles
Ingredients
- 2 cups all-purpose flour, you can also use UltraGrain all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- pinch of nutmeg
- 1 egg, lightly beaten
- 1½ cups almond milk, you can also use skim milk, whole milk, oat milk, etc.
- 2 very ripe mashed bananas
- 1 tablespoon extra virgin olive oil
Toppings (Optional)
- Whipped cream, or Cool Whip
- Banana slices
- Chopped nuts
- Honey or maple syrup
Instructions
- Prep. Preheat your waffle iron and lightly coat the grid with cooking spray.
- Mix the dry ingredients. In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg; whisk until thoroughly combined and set aside.
- Add the wet ingredients. In a separate mixing bowl, add the lightly beaten egg, milk, mashed bananas, and extra virgin olive oil. Whisk until thoroughly combined. Add the milk mixture to the flour mixture and stir just until moistened. The batter will be slightly clumpy.
- Cook the waffles. Pour the batter onto the preheated waffle iron and close the lid (the amount of batter will depend on the size of your waffle iron). Cook for 2-3 minutes, or until the ready-to-eat indicator goes off. Repeat with the remaining batter.
- Serve. For each serving, stack 2 to 3 waffles and top with whipped cream, banana slices, nuts, and honey or maple syrup.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
These were okay. I didn’t really taste the bananas, but my sister thinks that’s a good thing. This made 4 waffles for me. I used the my fitness pal app and it broke down to 511 calories each. I added 1tbsp of maple syrup and used brown sugar because I had just made it last night, so why not! I Will eat it for breakfast tomorrow and hope for a stronger flavor.
I hope you enjoy it! Thank YOU! 🙂
These were a hit! I used coconut sugar since I didn’t have plain white sugar on hand. You know these are good when my picky 4 year old says “Wow! These are good!”
These were awesome! A perfect hint of banana without being too overpowering. A delicious Christmas morning breakfast!