Toasty, golden, crunchy Banana Waffles are in your breakfasting future and they couldn’t be simpler to make because you can whip the batter up in your blender!
Ok. You guys are to blame for me having to eat two massive stacks of Banana Waffles dripping in butter and maple syrup prior to this.
Just how awful are you?
….. I mean seriously now though, when my husband walked in on me stuffing my face with them and asked what I was doing, I could honestly answer … “This is my job! I’m working”.
I really do have the best job EVER!
And my having to make these is all your fault, because when I published my Vegan Banana Pancakes a couple weeks ago, I got so many messages asking if the recipe would work for waffles.
So, it was my duty to try, and yes, the pancake batter worked perfectly when cooked up as waffles.
I really can’t decide if I like pancakes or waffles best. When I’m eating pancakes I think I prefer them, then, when I eat waffles I change my mind.
Waffles are crispy and you guys know I like texture in my food, and they have that lovely pooling action going on.
But, pancakes are so soft and fluffy and you don’t have to clean a waffle iron afterwards.
Who am I kidding though? I just put mine in the dishwasher so it’s no effort.
I have this waffle maker:
We’ve had it for years and never had a stuck waffle yet, although I do grease it liberally each time. It’s pretty easy to make oil free pancakes, but when it comes to waffles I think a little oil is pretty essential.
This waffle maker also comes with pancake plates although I have never used them because the inserts to put the pancake batter in are too small. I like big pancakes! It makes four, nice big, hearty sized waffles though so there are no worries there.
HOW DO YOU MAKE BANANA WAFFLES?
SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
Making Banana Waffles is super simple.
Add all of the batter ingredients to a blender and blend them up.
Let the batter sit for 10 minutes while you grease and preheat the waffle iron.
Pour the batter into the hot iron, close it and let the waffles cook.
MY TRICK FOR PERFECT WAFFLES
My trick for the most perfect waffles, is to not open the waffle maker. Do not be tempted. Even if has a beep or a light to tell you they are ready. Do not listen to it.
When they first start to cook, lots of steam will start coming out the sides of the waffle iron. It will continue to come out the whole time they cook. Only open the waffle iron when all the steam has disappeared. Not before. And when you do, do it slowly to give them time to release.
If you do this they should be perfectly crispy!
And don’t be tempted to use water instead of plant-based milk in the batter. That doesn’t work nearly as well. Any plant milk will do. I tend to always have some cashew milk on hand so use that.
How to serve
When it comes to serving, real maple syrup is compulsory. It’s like liquid gold and one of my favorite things. Chopped banana kind of a must as they are Banana Waffles and some chopped nuts like walnuts or pecans are the perfect match too.
These Banana Waffles are:
- Perfectly crispy
- Tender on the inside
- Full of yummy banana, cinnamon and nutmeg flavour
- Super easy and quick to make
I really hope you enjoy them! And if you love waffles and love gingerbread, be sure to give my Gingerbread Waffles a try!
PERFECT FOR BATCH COOKING
These Banana Waffles freeze perfectly so feel free to make up a massive batch. Throw them in a freezer bag and they will keep for up to 3 months. When you want one (or three), remove them from the freezer and pop straight in the toaster. If there’s a “frozen” button on your toaster push it, if not, they might take 2 cycles to warm right through. Easy breakfasts for days!
A NOTE ON MEASURING FLOUR FOR BEST RESULTS
As always with any of my recipes involving flour, I highly recommend that you weigh it. Cup measurements are not accurate enough to get the best results.
If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than is needed and it will affect the outcome of the recipe. Digital scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having!
I have this one:
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
- 240 ml / 1 cup unsweetened non dairy milk
- 2 tablespoons + 1 teaspoon oil of choice or cashew butter for oil free but they won’t be quite as light and fluffy
- 1 medium banana peeled , weighing around 170 g in it’s skin
- 200g / 1½ cups + 2 tablespoons all purpose flour or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda bicarbonate of soda in the UK
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients.
- If you don’t have a blender you can make them by hand. I will include instructions at the end.
- Blend the ingredients until smooth. Don’t over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute.
- Leave the batter to rest for at least 10 minutes. It will be thick. Don’t be tempted to thin it. Grease and preheat your waffle iron while it rests.
- Pour/spoon the batter onto the waffle maker and cook on a medium temperature until steam stops coming out of the side. As soon as it does remove them. Ignore any signals from your machine if it tells you they are done earlier.
- To make by hand:
- Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well.
- Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.