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These banana waffles are soft and fluffy with golden, crisp edges, and they taste like your favorite banana bread decided to show up for brunch. They’re the kind of breakfast that feels special but is still easy enough for a regular Tuesday morning.
If you love waffles for breakfast, give my Waffle Recipe a try. It’s a reader favorite and awesome for making Chicken and Waffles.
Why you’ll love this banana waffle recipe!
Banana bread might be your default when you’ve got over-ripe bananas on hand, but let me introduce you to these banana waffles. They’re faster than baking a loaf of bread and they make for a beautiful breakfast. Drizzle on some syrup, add some fresh fruit, and you’ll feel like you’re at your favorite breakfast restaurant.
While I adore my classic waffle recipe and variations like chocolate chip waffles and sweet potato waffles, this banana version has been stealing my heart lately and I know you’re going to love it too!
- A delicious way to use ripe bananas: Those spotty bananas on your counter finally have a purpose.
- Light and fluffy: Soft on the inside with just the right amount of crisp on the outside.
- Naturally sweet: The bananas do a lot of the sweetening for you.
- Great for kids and grown-ups: A breakfast everyone actually looks forward to.
- Perfect for meal prep: These waffles freeze beautifully for busy mornings.
Table of Contents
Ingredients for Banana Waffles
Everything you need to make this recipe is in the recipe card below, but here are some notes on the most important ingredients.
- Ripe bananas – The riper, the better. Brown spots mean more sweetness and more banana flavor.
- Milk – Adds moisture; dairy or non-dairy both work.
- Egg yolks – Help hold everything together and add richness.
- All-purpose flour – Keeps the waffles tender and fluffy.
- Vanilla and cinnamon – Bring out that warm, cozy banana-bread flavor.
Variations
- Chocolate chip banana waffles – Stir in mini chocolate chips for a fun treat. (You’ll also love my Chocolate Waffles!)
- Banana nut waffles – Add chopped walnuts or pecans for crunch.
- Gluten-free banana waffles – Use a 1-to-1 gluten-free flour blend. This tip works for my Buttermilk Waffles recipe too.
How to Make Banana Waffles
- Mash the banana: Use a fork and mash until smooth.
- Finish the batter: Add the wet ingredients and once incorporated, add the dry ingredients.
- Start cooking: Add the batter to your waffle maker.
- Finish: Remove the waffle and repeat with the remaining batter.
Serving Suggestions
If I’m making these banana waffles for a big weekend breakfast or brunch, I like to serve them as part of a full breakfast spread with options like Overnight Breakfast Casserole, Million Dollar Bacon, Egg Bites, and a bowl of Fruit Salad. And, of course, we can’t forget the maple syrup!
How to Store Leftover Banana Waffles
- Refrigerator: If you happen to have leftovers, allow them to cool completely. Then, wrap each waffle in plastic wrap, and transfer them to an airtight container or sealable bag. They will stay fresh in the fridge for four to five days.
- Freezer: Baked banana waffles also freeze well! Let them cool completely. Then, place them in a gallon-sized freezer bag. Freeze the waffles for up to three months.
- To reheat: Reheat in the toast for about 2 minutes or until warmed through. Alternatively, you can warm your waffles in a skillet over medium heat or in 30-second intervals in the microwave. They just won’t be quite as crisp.
Frequently Asked Questions
Yes! Overripe bananas are perfect here — they make the waffles sweeter and more flavorful.
Absolutely. These waffles are great for meal prep and freeze really well.
They may need a little more time in the waffle iron, or to cool slightly before stacking.
Very much so — they are warm, cozy, and gently sweet with lots of banana flavor.
More Waffle Recipes
Waffle Recipes
Bisquick Waffles
Waffle Recipes
Blueberry Waffles
Waffle Recipes
Easy Chocolate Waffles
Waffle Recipes
Crisp and Fluffy Buttermilk Waffles
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Fluffy Banana Waffles
Equipment
- Waffle iron
- Mixing bowls
- Measuring cups
- measuring spoons
Ingredients
- 2 ripe bananas
- 1 cup whole milk
- 2 egg yolks
- 1 teaspoon vanilla extract
- 6 Tablespoons melted butter
- 1 1/4 cup flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 2 Tablespoons brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat your waffle iron according to your waffle iron directions.
- In a medium sized bowl, mash the bananas well. You want them to be thick and liquidy with few chunks. I like to use a fork to mash the bananas but a potato masher also works well.2 ripe bananas
- Whisk the milk, egg yolks and vanilla into the mashed bananas.2 egg yolks, 1 cup whole milk, 1 teaspoon vanilla extract
- Add the melted butter to the bowl and whisk again.6 Tablespoons melted butter
- Stir in the flour, cinnamon, baking powder, brown sugar and salt. Stir until the batter is smooth.1 1/4 cup flour, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, 2 Tablespoons brown sugar, 1/4 teaspoon salt
- Pour about ¾ of a cup of waffle batter into your waffle iron. Each waffle iron will be different so check your waffle iron instructions to see how much batter to add. ¾ cup batter is perfect for a regular sized Belgian waffle.
- Close the waffle iron and cook for about 4-5 minutes. The waffle will be golden brown and pull away easily from the waffle iron. Remove the cooked waffle from the waffle iron using tongs.
- Serve the waffle while hot and repeat the cooking process with the remaining batter.
Notes
- Use ripe bananas: Make sure you use bananas that are covered in brown spots. Brown bananas have a higher natural sugar content and will make your waffles sweeter. They’re also a lot easier to mash! (Here’s how to ripen bananas!)
- Don’t throw out the egg whites: I use all egg yolks for this recipe to make the waffles super rich and decadent. You can save the whites for making this Egg White Vegetable Frittata Recipe!
- Make them gluten-free: Use a gluten-free baking flour mix to replace the all-purpose flour if needed.
- Avoid overmixing the batter: You want to stir just until the ingredients are combined and no streaks remain. Continuing to mix will overwork the batter, creating dense, tough waffles.
These were really quite good.