✔ Updated · step photos, topping ideas and freezer tips
These banana waffles are crisp on the outside and soft and fluffy inside, with real banana flavor from very ripe fruit. The batter takes 10 minutes, and it's my favorite way to rescue those spotty bananas on the counter.
At a glance
The one tip that matters: Use bananas with lots of brown spots. They're sweeter and mash smoothly, so the waffles taste like banana bread.
Why You'll Love These Banana Waffles
- Crisp outside, fluffy inside, thanks to melted butter and a short rest for the batter.
- Real banana flavor, with a little cinnamon and brown sugar to bring it out.
- Freezer friendly, so you can toast them straight from frozen on busy mornings.
Topping Ideas
- Classic: sliced banana, maple syrup and toasted pecans.
- Bananas Foster style: warm sliced banana in butter and brown sugar for 2 minutes and spoon it over.
- Chocolate: a drizzle of chocolate sauce and a few chocolate chips; great with a spoonful of peanut butter.
- Fresh and light: Greek yogurt, berries and a drizzle of honey.
- Whipped cream: try my homemade whipped cream with a dusting of cinnamon.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Spotty bananas only. Yellow bananas with green tips taste starchy and won't mash smoothly. Freeze overripe bananas whenever you have them; thaw and mash them for waffles.
- Lumps are good. Overmixing makes chewy, flat waffles. I fold just until the flour disappears and leave the little lumps alone.
- Rest the batter 5 minutes. It gives the baking powder a head start and the flour time to hydrate, and the waffles come out lighter.
- Watch the color. The sugar in bananas browns fast. If your iron has settings, go one notch lower than for plain waffles.
- Never stack them hot. Steam turns stacked waffles soggy. A wire rack keeps them crisp. Max likes to grab the first one straight off the rack, so I make sure there's always an extra.
Banana Waffles
4
servings10
minutes15
minutes490
kcal25
minutesEasy banana waffles made with ripe mashed bananas, flour, a little brown sugar, cinnamon, eggs, milk and melted butter. The batter takes 10 minutes and the waffles cook up crisp on the outside and soft and fluffy inside. Makes about 8 waffles.
Ingredients
1 3/4 cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup very ripe bananas, mashed (2 to 3 bananas)
2 large eggs
1 1/4 cups milk
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
sliced banana, maple syrup and chopped pecans, to serve
Directions
- Heat your waffle iron. In a large bowl, whisk the flour, brown sugar, baking powder, salt, cinnamon and nutmeg.
- In another bowl, mash the bananas with a fork until mostly smooth, then whisk in the eggs, milk, melted butter and vanilla.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry flour remains. The batter should be thick and a little lumpy. Let it rest for 5 minutes.
- Lightly grease the hot waffle iron. Add enough batter to cover about two-thirds of the grid (about 1/2 cup for a standard iron) and close the lid.
- Cook for 4 to 5 minutes, until deep golden and the steam slows down. Banana waffles brown faster than plain ones, so check a minute early.
- Move the waffles to a wire rack in a single layer (or a 200°F oven) while you cook the rest. Serve with sliced banana, maple syrup and pecans.
Notes
- You may wish to add a little more flour if the batter mix looks too wet, as the size of the banana and the egg yolks will have some impact on it
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More Weekend Breakfast Ideas
Got more ripe bananas? Bake my Starbucks-style banana bread. When waffles need a week off, try IHOP-style French toast, and see what to serve with pancakes for sides that work with waffles too.
Frequently Asked Questions
How many bananas do I need for banana waffles?
About 2 to 3 medium very ripe bananas, which gives roughly 1 cup mashed. More banana makes the waffles softer and more likely to stick, so measure rather than guessing, and keep a spare banana for slicing on top.
Why are my banana waffles soggy?
Usually the iron wasn't hot enough, the waffles were taken out too early, or they were stacked while hot. Let the iron heat fully, cook until the steam slows down, and cool waffles in a single layer on a wire rack.
Can I make banana waffle batter ahead?
You can mix it up to 12 hours ahead and keep it covered in the fridge. It will thicken and darken a little; stir gently and add a splash of milk if needed. The waffles may be slightly less fluffy than with fresh batter.
Can I make banana waffles with pancake mix?
Yes. Whisk 2 cups of pancake or waffle mix with 1 cup mashed banana, 1 egg, 1 cup milk and 2 tablespoons melted butter, then cook as usual. Add a pinch of cinnamon to give it more of a banana bread flavor.
How do I freeze and reheat banana waffles?
Cool them completely on a rack, freeze in a single layer, then pack them into a freezer bag for up to 2 months. Reheat straight from frozen in a toaster or a 375°F oven for 5 to 8 minutes, until crisp and hot.
