BEST Banana Waffles Recipe

4.60 from 5 votes

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This is the BEST Banana Waffles Recipe for breakfast or brunch! These waffles have the dreamiest crunch-to-softness ratio and deliver the best flavor of subtle-yet-sweet banana fruitiness. It’s a hearty dish that the whole family will salivate over and love.

image for Banana Waffles Recipe with waffles stacked on a white plate and sliced bananas on top with sliced bananas, whole bananas, butter, and a white syrup jar in the background.
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Move over with your banana pancakes, Jack Johnson. These Banana Waffles are the new cool breakfast in town! I believe in making waffles from scratch rather than a box. A box can save a few minutes and taste just fine, but homemade waffle batter is incredibly simple to make quickly. And it allows you to pick and choose flavors and ingredients of your liking!

If you’re looking for a slightly healthier recipe without added sugar, check out these Healthy Banana Waffles. This Classic Waffle Recipe is a great option if you’re looking for a simple traditional waffle.

waffles on a wire rack on top of blue and white towel with small bowl of pecans, part of a stick of butter, and white syrup jar.

Why You’ll Love This Recipe

  • This recipe isn’t overly banana-y, just the perfect delicious balance of banana and waffle goodness.
  • These waffles are seriously luscious vessels for your favorite sweet breakfast toppings: maple syrup, homemade buttermilk syrup, sliced fruit, peanut butter, and even chocolate syrup or Nutella!
  • This is a good recipe for sneaking in fiber. Use whole wheat or oat flour instead of all-purpose flour for a little extra grain to start your day!

Recipe Ingredients

  • Banana
  • Oil – use a light oil, such as canola or vegetable
  • Eggs
  • All-purpose flour
  • Baking powder
  • Sugar – granulated sugar
  • Cinnamon
  • Milk – any milk will work, but whole or 2% will result in a thicker batter

See the recipe card below for full information on ingredients and quantities.

image for Banana Waffles Recipe with waffles stacked on a white plate and sliced bananas on top with sliced bananas, whole bananas, butter, and a white syrup jar in the background.

How to Make Banana Waffles

This recipe couldn’t be simpler!

  1. Mash the banana in a bowl, then mix in the oil and eggs.
  2. Stir in the dry ingredients until just combined.
  3. Add the milk and mix gently.
  4. Preheat the waffle maker and cook according to the waffle maker’s instructions.

Recipe FAQs

Can you make banana waffles with oats?

Yes, and yum! This will create a slightly different texture and almost taste more like a banana oat muffin, which is amazing. Rather than using 1 3/4 cups of all-purpose flour, use 1 cup of flour and 3/4 cup of old-fashioned oats.

Can whole wheat flour be substituted for all-purpose?

Yes, this is a good recipe for sneaking in fiber using whole wheat. Just add an extra splash of milk if the mixture is too thick.

How do I keep the waffles from getting soggy?

Don’t stack the waffles when cooling! The heat coming off stacked waffles will cause them to steam and become soggy. Instead, spread them out on a rack. You can place the rack in the oven turned on a low temperature to keep the waffles warm while cooking the rest.

Expert Tips

  • Respect thy waffle maker. For real. Read the instructions thoroughly because each one is different!
  • Don’t over-mix. When making the batter and adding ingredients, stir in everything until just combined. Too much mixing creates a chewier and less fluffy waffle. The batter should be fairly smooth with a few lumps.
  • Don’t touch that lid until the waffle maker tells you it’s time. The waffle maker will have a way of telling you when it’s done, like a light or beeper, or you can watch the steam for an indication. When the maker stops steaming, that should mean the waffle is done.
  • Don’t stack. When the waffles are cooling, spread them out, cool them on a rack, and avoid stacking them. The heat and steam coming off of them can cause soggy waffles, and that is a MAJOR bummer.
Title Image for Banana Waffles and a stack of Banana Waffles topped with banana slices on a plate.

More Yummy Waffle Recipes to Consider

BEST Banana Waffles
4.60 from 5 votes

BEST Banana Waffles

Banana Waffles have the dreamiest crunch to softness ratio, and deliver the best flavor of subtle-yet-sweet banana fruitiness in this hearty breakfast dish that the whole family will salivate over and love.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 6 large waffles

Ingredients 

  • 1 medium banana
  • 2 tablespoons light oil, such as canola or vegetable
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 1/3 cup milk
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Instructions 

  • Preheat the waffle iron according to the manufacturer's instructions.
  • In a medium mixing bowl, add the banana and use a fork to mash very well.
  • Add the oil and eggs, and beat to combine well.
  • Add the flour, baking powder, salt, sugar, and cinnamon to the bowl, and stir until just combined.
  • Add the milk and stir until just combined.
  • Make the waffles according to the waffle maker's directions.
  • When one waffle is done, let it rest on a wire wrack, taking care not to stack the waffles.
  • Serve hot with your favorite toppings such a maple syrup, buttermilk syrup, sliced bananas, pecans, whipped cream, or even chocolate sauce, Nutella, or peanut butter on top.

Notes

  • You can substitute whole wheat flour for all-purpose flour without any issues; add an extra splash of milk if the mixture is too thick.
  • This is an easy recipe to scale up if you are cooking for a crowd.
  • You can use an overripe banana if you have one, but any yellow banana will still work great.
  • When the waffles are cooling, spread them out, cool them on a rack, and avoid stacking them.

Nutrition

Serving: 1 of 6 waffles, Calories: 270kcal, Carbohydrates: 42g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 61mg, Sodium: 351mg, Potassium: 212mg, Fiber: 2g, Sugar: 11g, Vitamin A: 180IU, Vitamin C: 2mg, Calcium: 201mg, Iron: 2mg
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10 Comments

  1. Lcw says:

    these waffles were absolutely delicious. Moistest and lightest waffle I ever made. I substituted half brown sugar for regular sugar and added some nutmeg to mine. Also on half of them, I put chocolate chips on the top to melt. That way husband and kids would eat them.. delicious will definitely make again.

    1. Melissa says:

      Nutmeg is SUCH a great addition! Thank you for sharing what’s working for you!

  2. June says:

    5 stars
    Hi Melissa, thank U very much for sharing your recipe! Measurements R perfect 🤩 It was delicious 😋 I omitted salt; added a pinch of nutmeg & 1/4 tsp vanilla extract 😃 Served it with warm banana sauce 😋

  3. Hannah says:

    4 stars
    This was a great idea, but I had an issue with the recipe. I subbed 3/4 flour for oats like you recommended, but only used 1 cup of milk. Even that was too much milk! I had to add more flour to thicken the batter. Maybe if you use oats, add a lot less milk since they don’t soak it up as much as flour does.
    FYI I did skip the sugar and use half whole wheat flour. I don’t think that would make it significantly runnier though.

    Also it only made 3 large waffles, not 6. The extra milk might have stretched it to 4, but definitely not 6.

  4. Kjia says:

    5 stars
    How long does the batter keep in the fridge?

    1. Melissa says:

      I’m not sure. Overnight maybe? Will you let us know if you try it? I typically just make all of the waffles and reheat them in the toaster.

  5. Sean says:

    Can you make these a day ahead of time? I’m thinking of making them today and having them tomorrow for breakfast. Thanks!

    1. Melissa says:

      I made a double batch often and keep the second half for later in the week, they reheat great!

    2. Lcw says:

      I made a double batch. I’m going to pop them in the freezer single file on a cookie tray. When they are frozen put them in a bag and we can have them anytime we want. Just pop them in the microwave or the toaster.

  6. J Thaddeus says:

    4 stars
    A trick I learned with my long lost favorite waffle batter recipe ever: was to separate the egg whites, whip to peaks and fold into the batter. Always, let the batter rest. This creates a pillowy soft finish that is awesome on top of this awesome recipe!! This is the replacement recipe I’ve been looking for!! ????