banana waffles

drippy syrup and bananas on warm, moist banana waffles

in my world, autumn always brings warm flavors of cinnamon and nutmeg, slow weekend breakfasts while we wait for the day to warm up, and cravings for hearty sweets, like banana bread.

brian and i love waffles and pancakes, and i am here to say that these are amazing both as a waffle or a pancake recipe. they are super sweet without any added sweeteners, and flavored perfectly like bananas. they are super moist, thanks to the creamy fruit, and the taste is reminiscent of banana bread. i topped mine with almond butter and more bananas, and have also thrown in a handful of chopped walnuts into the batter for more of a banana bread type recipe. feel free to play around with additions, especially if using this as a pancake batter. i wouldn’t recommend using things like raisins or berries with the waffle iron, but pancake batter would be a perfect candidate for squishy add-ins.

this recipe is a great way to use up that black banana sitting on the counter, but feel free to also pull one from the stash in your freezer. just be sure to defrost it first by sitting the banana, fully peeled, into hot water for 10 minutes.

this recipe serves 2 people

black means "ready"

banana waffles

1 black banana, liquified in the food processor

2 eggs

1 tbsp oil

1 tsp vanilla extract

1/4 cup almond flour

2 tbsp coconut flour or whey protein powder, maybe more as needed to thicken finished batter

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

method: plug in waffle iron to preheat.

whisk together all wet ingredients in a bowl.

separately, combine all dry ingredients, breaking up clumps with a fork or whisk..

combine wet with dry ingredients, preferably in a bowl with a pour spout.

allow batter to sit for 5-10 minutes. batter will bubble a little and thicken during this time. if after 10 minutes batter seems way too runny, add another 2 tbsp of coconut flour or whey protein powder. allow to set for another minute or so.

pour batter evenly into heated waffle iron. close the lid and allow to cook for 2 minutes before checking them. they should be golden brown when they are done. do not open the waffle iron before 2 minutes or you will have a tragic, inedible mess on your hands (and counter-top)

carefully remove cooked waffles. i use a butter knife to separate them from the edges of the waffle iron.

serve hot with your favorite toppinz. -more bananas, warm syrup, and almond butter is liz-style.

a side of bacon is a must with waffles and pancakes.

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8 thoughts on “banana waffles

  1. These look delicious. I love banana waffles, but I would have to add a dollop of whipped heavy cream with a dab of pureed banana in it to be in heaven here. šŸ™‚ I look forward to trying these!

  2. These looks fabulous. What a pretty picture. I just found your blog tonight and it’s wonderful! Your recipes look wonderful and I can’t wait to try your brownies and chocolate chip cookies from your previous posts.
    Have a fabulous night and keep up the great work!

  3. Pingback: Dirt Under My Nails » Blog Archive » The Healthier, Happier, Stronger Me!

  4. Hi, I had these this morning for a birthday breakfast, they were super tasty!
    I still have a lot of over ripe bananas, which I bought for 10c per pound, so I’m going to use this recipe for pancakes and freeze them for another time.
    Thanks for the recipe šŸ™‚

    • yay! so glad they were worthy of a birthday breakfast. that’s a big deal! these should be great from the freezer to stick into the toaster oven for a busy morning. you are more than welcome for the recipe, thank you for the comments!

  5. Oh! These look soooo yummy and Oh! how I miss waffles! šŸ™‚ I’m allergic to bananas…do you think pureed pumpkin would work in it’s place? šŸ™‚

    • amy-
      holy toledo, i’ve never known one could be allergic to bananas!
      if you do try pumpkin, be sure to strain it overnight through a cheesecloth to remove much of the water. bananas have a really low water content compared to pumpkin, so i would worry that not straining would result in a flop. you could also try an extra scoop of coconut flour to soak up some juices.
      i hope this works for you, please let me know. i have yet to succeed at a pumpkin waffle!
      best,
      liz

  6. These turned out perfect unlike my previous attempts at Paleo pancakes. A keeper that will get used often. Thank you.

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