Homemade banana waffles are a made from scratch treat you won’t be able to resist. Served with fresh blueberries, sliced bananas, and real maple syrup, these tasty waffles are perfect for a Mother’s Day breakfast in bed, Easter brunch, or a Saturday morning with the kids. Never made waffles before? No worries! All you need is a waffle maker and these tips and tricks to get them right the first time and every time!
Originally appearing on the blog in February 2017, the post was last updated in March 2020 with no changes to the recipe.
These banana waffles are one of my favorite breakfast treats to make. I mean, who can resist a plate of hot and fresh, homemade waffles? The batter mixes up quickly and is baked immediately.
Not too heavy but not too light, these waffles balance the sweetness of banana with the spice of cinnamon, nutmeg, and ginger. It’s a delicious waffle you’ll want to make again and again.
The perfect addition to a Mother’s Day breakfast in bed, an Easter Brunch, or a Saturday morning on the couch with the kids. These waffles never fail to delight.
I like mine piled with fresh blueberries, sliced bananas, and real maple syrup. They are also good layered in powdered sugar, or served up plain. However you like them, they will create a breakfast to remember.
Making Homemade Waffles
Most homemade waffles are going to be made using the muffin method. That is where you mix the dry ingredients in one bowl and the wet ingredients in another, before combining them together.
Carefully measure all of your ingredients as instructed in the recipe card. Then make sure that each bowl is thoroughly combined on their own before putting them together. You don’t want a mouthful of ground cinnamon in one bite, and this is your chance to make sure that doesn’t happen.
With this recipe, the wet and dry gets added all at once so putting dry into wet or wet into dry is less important. The one thing you do want to pay attention to is the size of your bowls. Make sure that one of them is large enough to hold the entire batter.
Baking with Bananas
When it comes to baking with bananas you’ll get the sweetest results from fully ripened bananas that have been frozen and thawed out. There is something about the freezing process that makes them taste even sweeter.
Once mine are past their peak eating stage, I let them turn almost black before placing them whole in my freezer. You can thaw them on the counter for 30 minutes or so, or place them in the fridge the night before.
If you like to use your frozen bananas in smoothies, it’s nice to peel and chop them before freezing. This makes it easier to use them while still frozen. If you keep your frozen bananas chopped, use about 4 – 5 ounces of frozen banana pieces.
Using a Waffle Iron
In addition to your standard mixing bowls, whisk, spatula, and measuring utensils, you will also need a waffle iron. Your waffle iron doesn’t need to be fancy, it just needs to work.
Most waffles irons on the market will make either standard waffles irons (which is what I own) or Belgian waffles, which have larger and deeper pockets. True Belgian waffles use a yeasted dough instead of a batter with a chemical leavener like baking soda or baking powder. I have not tested this receive with a Belgian style waffle maker. If you do please share and tag #reneenicoleskitchen so I can see your results!
If you don’t already have a waffle maker, you should be able to find a decent version for under $30. My favorite feature on mine is the indicator light that turns green to let you know the waffle is done. It helps to take the guess work out of the cooking process.
One HUGE thing to note about most modern waffle makers. They are advertised as non-stick, but if you don’t use a non-stick spray your waffles will stick. I spray mine between every waffle. No spray? Use a pastry brush to coat on a layer of neutral cooking oil between waffles. The oil also helps to give it that crispy edge that makes a waffle a waffle.
Also remember that like an oven, your waffle iron will need a couple of minutes to pre-heat. Learning the proper amount of batter to add can be a bit hit and miss at first. Aim to fill the griddle about 3/4 of the way, using the back of the ladle to spread the batter. Practice makes perfect, but the included video helps too.
This recipe makes between 6 – 8 waffles, which cook for about 2 – 3 minutes each depending on how crispy you like them. To keep my banana waffles from getting cold I turn my convection oven to warm and place the waffles inside as they are done.
Before you serve up these waffles we must talk toppings! The possibilities are endless! You can sprinkle them with powdered sugar, pile them with whipped cream, or over load them with butter and syrup. You could also eat them plain while waiting for them to cook and then wonder where your appetite has gone. (Guilty!)
If you ask me however, the best way to enjoy these banana waffles is with fresh blueberries, sliced bananas, and just a drizzle of real maple syrup. Pair them with a glass of champagne and I’m a happy girl. What’s your favorite way to enjoy banana waffles? Let me know in the comments below!
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Homemade Banana Waffles Recipe
Homemade banana waffles are easy to make and delicious to eat. Serve with fresh bananas, berries, and maple syrup for a tasty treat on a weekend morning or a special occassion.
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- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 2 large bananas - mashed, (just under 1 cup)
- 3 tablespoons vegetable oil
- 1 cup milk, low fat
- 2 large eggs
- 2 teaspoons vanilla extract
- Gather all of your ingredients together along with a bowl for the dry ingredients and a bowl for the wet ingredients.
- In the first bowl measure out the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In the second bowl combine the brown sugar, mashed bananas, oil, eggs, milk, and vanilla.
- Whisk together the dry ingredients removing any lumps of flour or spices as your go, then whisk together the wet ingredients. Next add the wet ingredients to the dry and whisk to combine thoroughly.
- Plug in your waffle iron and give it a couple of minutes to heat.
- Spray the griddle with cooking spray then ladle on the batter. Aim to fill the griddle about 3/4 of the way and use the back of the ladle to spread the batter around.
- Close the waffle maker and let it cook until done. (Check manufacturer instructions.)
- Carefully remove the waffle from the griddle and place in a warm spot.
- Spray the griddle again and make the next waffle, repeating until all batter has been used up.
When it comes to baking with bananas you'll get the best results from fully ripened bananas that have been frozen and thawed out. Once mine are past their peak eating stage I let them turn almost black then place them whole in my freezer. You can let them thaw on the counter for 30 minutes or so, or just move them from freezer to fridge the night before.
Nutrition Information:Yield: 4 Serving Size: 2 waffles
Amount Per Serving: Calories: 437Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 96mgSodium: 444mgCarbohydrates: 67gFiber: 3gSugar: 23gProtein: 11g
Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.