Banana Waffles

Turn those over-ripe bananas into breakfast with these easy Banana Waffles. For extra banana flavor, serve with more bananas on top!

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Waffles are a regular occurance around here – also check out my traditional Waffle Recipe, Blueberry Waffles, or Liege Waffles.

I usually turn to Banana Bread when I see those bananas turning dark. But sometimes, I want something different than banana bread. And I’ll never complain about waffles. So in comes these Banana Waffles!

Make these next time you get bored with your normal banana bread routine. Or your normal waffle routine. They would be perfect for a weekend breakfast, but they are easy and fast enough to make on a weekday morning, as well!

Ingredients

• Flour: I use all-purpose flour.
• Cornmeal: The cornmeal gives these waffles a different texture than most waffles. It’s what really makes them different. That being said, if cornmeal isn’t your thing, you can substitute in more all-purpose flour.
• Sugar: These are not very sweet waffles, but the sugar will add a bit of sweetness.
• Baking Powder: To lighten the waffles and give them their lift. Without it you’ll have dense waffles.
• Salt: I like to use sea salt but table salt will work.
• Bananas: You want to make sure they are very ripe.
• Milk: I use 2%, but any milk should work. A dairy free milk substitute such as almond or coconut milk would work as well.
• Eggs: Use large eggs.
• Butter: Sub in a light oil, like vegetable oil, if desired.

How to Make Banana Waffles

1: Whisk together your dry ingredients – the flour, cornmeal, baking powder, and salt.

2: Mash the bananas. I just use a fork.

3: Add the liquids to your bananas – the milk, eggs, and melted butter. It won’t be smooth – because of the bananas, and the butter may start to solidify in chunks, but that’s ok.

4: Pour this into the dry ingredients.

5: Stir it all together. You don’t want to over mix – but you do want to make sure it is fully mixed and there are no dry patches.

6: Pour onto your waffle maker and bake according to the manufacturer’s instructions.

Tips and Tricks

• I like to make the waffle batter, and once it is all combined, then preheat the waffle maker. That gives the batter 10ish minutes to sit and let the baking powder start doing its job. This is not required, but I think it makes a difference.
• I use a Belgian waffle maker that is double sided – it makes cooking the waffles go by so quickly! (My waffle maker is no longer sold, but it is similar to this waffle maker.)
• I like to serve them with maple syrup or buttermilk syrup and fresh banana slices.

Storing and Freezing

STORE: Store any leftovers in the refrigerator for 3-5 days. Reheat in the oven or in a toaster oven.

FREEZE: You can freeze any extras for later. I like to lay them on a baking sheet and place in the freezer until frozen, then place them in freezer safe ziplock bags. To reheat, place in a single layer on a baking sheet and cover loosely with foil. Bake for 8-10 minutes at 350ºF.

More Ripe Banana Recipes

Banana Oat Bread
Banana Chocolate Chip Cookies
Blueberry Banana Bread with Coconut
Banana Muffins
Banana Toffee Muffins
Banana Cake with Cream Cheese Frosting

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Banana Waffles

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Course: Breakfast

Cuisine: American

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Turn those over-ripe bananas into breakfast with these easy Banana Waffles. For extra banana flavor, serve with more bananas on top!

1x2x3x

Ingredients

• ▢ 2/3 cup all-purpose flour
• ▢ 2/3 cup yellow cornmeal
• ▢ 2 tablespoons sugar
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 2 medium ripe bananas about 200 g
• ▢ 2/3 cup milk
• ▢ 4 large eggs
• ▢ 1/4 cup unsalted butter, melted and slightly cooled

Instructions

• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
• In another bowl, mash your bananas with a fork or pastry cutter. Add the milk, eggs, and melted butter and whisk to combine.
• Pour the wet ingredients into the dry ingredients, and stir just until combined. Do not over mix.
• Let the mixture sit while you preheat a waffle iron until hot.
• Cook the waffles according to the manufacturer’s instructions until all the batter has been used.
• Serve the waffles warm.

Recipe Notes:

See post above for ingredient substitutions and storing/freezing instructions.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1/4 of recipe, Calories: 424kcal (21%), Carbohydrates: 56g (19%), Protein: 12g (24%), Fat: 17g (26%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 6g, Cholesterol: 219mg (73%), Sodium: 747mg (32%), Fiber: 3g (13%), Sugar: 16g (18%)

Keywords: banana waffles