Vegan Banana Waffles

Why You’ll Love This Recipe

If you have a fruit bowl of spotty bananas, vegan banana bread, banana chocolate chip bars, or this low-budget, pantry-friendly vegan banana waffles recipe are great to use them up with. Plus, the whole family will love them!

In this simple, affordable recipe, mashed bananas, vanilla, and a touch of (optional) cinnamon help to make my fluffy eggless waffles loaded with natural sweetness, heaps of flavor, and even some extra nutrients. They’re also wonderfully crispy outside and tender and moist inside.

They’re perfect for a cozy, decadent treat on slow mornings and weekend brunch. Plus, since they’re make-ahead friendly, I love preparing a batch and stashing them in the freezer (next to my high-protein chocolate waffles & blueberry pancakes), ready to reheat all week!

The Ingredients

Refer to the recipe card for the full list of ingredients, quantities, and substitutes.

• All-purpose flour: Oat flour or whole wheat also work, but make denser banana waffles, so I prefer using up to 50%. Gluten-free flour blends (like King Arthur’s) should also work.

Recipe Variations and Add-Ins

• Other spices: You could add a little cardamom, cloves, or ginger.
• Mix-ins: Either stir into the batter or press into the top before cooking. I.e., toasted nuts (walnuts, pecans, almonds, etc.), vegan chocolate chips, toasted coconut flakes, dried fruit (cranberries, raisins, etc.), fresh fruit (blueberries, chopped strawberries), etc.
• Peanut butter: Swirl a little into the batter before cooking.
• Banana protein waffles: Add a scoop of vegan protein powder (plain, vanilla, banana, or chocolate) and adjust the plant-based milk accordingly. This may affect texture.
• Chocolate banana waffles: I love to divide the batter in half, add 1 tbsp cocoa powder to one half, and then use ¼ cup of each in the waffle iron.

How to Make Banana Waffles

Typically, it takes 3-6 minutes, indicated by light/sound, or until no more steam emits.

To keep waffles warm, spread them on a baking sheet at 200°F/94°C until ready to serve.

FAQs

Pro Recipe Tips

• Measure the flour properly: To avoid dense waffles, fluff it in its bag, spoon it into the measuring cup, and level with a knife.
• Use overripe bananas: For maximum sweetness and flavor, use a banana with plenty of dark spots.
• Don’t over-mix: To avoid dense, rubbery waffles. A few tiny lumps are fine. Rest it for 20-30 minutes if needed.
• Preheat the waffle iron: To prevent sticking and ensure even cooking with crispy edges.
• Don’t overfill the waffle iron: Aim to cover ¾ of the surface. It will spread when closed.

Banana Waffle Topping Ideas

• Vegan chocolate sauce/spread, date caramel sauce, or maple syrup
• Peanut butter (or PB + maple syrup)
• Strawberry compote or jam (and other fruit jams)
• Vegan whipped cream
• Powdered sugar
• Fresh fruit (strawberries, blueberries, chopped apple, etc.)
• Caramelized banana
• Vegan ice cream (like vegan vanilla ice cream or chocolate ice cream) or this banana ice cream

Storage Instructions

These waffles with banana store, freeze, and reheat well – perfect for stashing in the freezer, ready to reheat in the mornings.

Fridge: In an airtight container between layers of parchment paper for 3-4 days.

Freeze: Flash freeze on a tray, not touching, then store in a Ziplock/Stasher for up to 3 months. Reheat from frozen or thaw overnight in the fridge first.

Reheat: In a toaster or microwave for 30-40 seconds (1-2 minutes from frozen) or stacked in foil for 8-10 minutes at 350°F/180 °C (15 minutes from frozen).