Up your vegan breakfast game with these delicious Vegan Banana Waffles. They are tender on the inside, golden and crispy on the outside and full of perfectly spiced, sweet banana, flavour.
Enter my crispy and perfect Vegan Banana Waffles! When I published my Vegan Banana Pancakes I got so many messages asking if the recipe would work for waffles, so it was my duty to try it, and yes, with a minor tweak or two, the pancake batter worked perfectly when cooked up in a waffle maker and here we are!
And you really can't beat a good waffle with its crispy outsides, tender insides and all of that lovely pooling action going on in the perfect little square syrup holders.
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How to make Vegan Banana Waffles
For detailed measurements and instructions, see the printable recipe card.
Making banana waffles without eggs and dairy is super simple. Here's how:
Step 1: Add all of the batter ingredients to a blender and blend them up.
Step 2: Let the batter sit while you grease (generously) and preheat the waffle iron.
Step 3: Pour the batter into the preheated iron, close it and let the waffles cook. Be sure to read my success tips for how to know when they are ready.
Success Tips
- It is really important to grease your waffle iron thoroughly. Don't use spray oil like Pam. It leaves a residue that is impossible to remove by washing, and over time it renders your nonstick surface useless. I use a silicone pastry brush and brush liquid oil such as melted coconut oil, vegetable oil, light olive oil or sunflower oil directly on to the iron or you can fill an empty spray bottle with pure oil and use that.
- Use very ripe, spotty bananas.
- The small amount of oil (or nut butter) in the recipe is important for the fluffy insides and the crisp outsides.
- Don't overmix/over blend the batter. When you do this you activate the gluten in the flour and run the risk of making your waffles tough or gummy.
- As always with any 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 under $15. It's so worth it!
- And the most important success tip of all? Do not open the waffle iron when it tells you your waffles are ready. Do not be tempted. Even if has a beep or a light to tell you they are done, do not listen to it.
The way to tell they are done is to watch the steam coming out the sides of the iron. You will notice when they first start cooking lots of steam is pushed out. It will continue to come out the whole time they cook. Only open the waffle iron when all of the steam has disappeared. Not before. This could take up to 8 minutes. Don't rush them. - When you finally do open the iron, do it slowly to give the waffles time to release. Don't just tear it open quickly.
If you follow all of these tips they should turn out perfectly crispy and not stick.
Variations
Switch up the recipe by adding some dairy-free chocolate chips, chopped nuts or blueberries to the batter. Simply blend the batter up as instructed then stir your mix-ins through with a spatula before pouring the batter in the waffle iron.
How to serve
When it comes to serving, real maple syrup should be compulsory. It's like liquid gold and one of my favorite things. Some melty vegan butter, chopped banana and nuts like walnuts or pecans are the perfect match, but other toppings that work well are:
- caramel sauce
- date caramel
- nut butter
- vegan lemon curd
- fresh berries
- whipped coconut cream
- vegan yogurt
- whipped vegan ricotta
Storage, freezing and reheating tips
Leftover vegan banana waffles are fine kept covered in the fridge for a day or two. Just warm them through in a toaster before serving. They also freeze perfectly. This means you can make up a massive batch for easy breakfasts throughout the week.
Follow the recipe, then place the cooked waffle on a cooling rack and allow them to cool completely before putting them in a freezer bag and stashing them away in the freezer. They will keep well for up to 3 months.
To reheat, remove from the freezer and pop straight in a toaster from frozen. If there's a "frozen" button on your toaster push it, if not, they might take 2 cycles to warm right through.
And that's it. Easy breakfasts for days!
Hungry for more?
If you love this vegan banana waffles recipe be sure to give my Gingerbread Waffles, Apple Waffles and Oatmeal Waffles a try too!
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. Also be sure to check out my cookbook Vegan Comfort Cooking for even more recipes!
📖 Recipe
Vegan Banana Waffles
Author:Ingredients
- 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
RECOMMENDED EQUIPMENT
INSTRUCTIONS
To make the batter in a blender
- Add all of the ingredients to the blender, starting with the liquids and the banana first.
- Blend the ingredients until smooth. Don't over blend. Turn it off as soon as everything is smooth and combined.
- Leave the batter to rest while you generously grease and preheat your waffle iron.
- Pour/spoon the batter onto the waffle maker and cook on a medium temperature (no higher) until steam stops coming out of the side. You must wait until there is absolutely no steam emerging so keep a careful watch. Ignore any signals from your machine if it tells you they are done earlier.
- Once all signs of steam have stopped open the iron slowly to give the waffles time to detach themselves. Serve immediately or keep warm on a plate in an oven on its lowest setting until you have finished cooking the entire batch.
To make the batter by hand
- Mash the banana really, really well until it is a very smooth 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 milky banana mixture, 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 while you grease and preheat your waffle iron as per the instructions above.
NOTES
- It is really important to grease your waffle iron thoroughly. Don't use spray oil like Pam. It leaves a residue that is impossible to remove by washing, and over time it renders your nonstick surface useless. I use a silicone pastry brush and brush liquid oil such as melted coconut oil, vegetable oil, light olive oil or sunflower oil directly onto the iron or you can fill an empty spray bottle with pure oil and use that.
- Use very ripe, spotty bananas.
- The small amount of oil (or nut butter) in the recipe is important for the fluffy insides and the crisp outsides.
- Don't overmix/over blend the batter. When you do this you activate the gluten in the flour and run the risk of making your waffles tough or gummy.
- As always with any 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 under $15. It's so worth it!
- And the most important success tip of all? Do not open the waffle iron when it tells you your waffles are ready. Do not be tempted. Even if has a beep or a light to tell you they are done, do not listen to it.
The way to tell they are done is to watch the steam coming out the sides of the iron. You will notice when they first start cooking lots of steam is pushed out. It will continue to come out the whole time they cook. Only open the waffle iron when all of the steam has disappeared. Not before. This could take up to 8 minutes. Don't rush them. - When you finally do open the iron, do it slowly to give the waffles time to release. Don't just tear it open quickly.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on October 26th, 2018. I've updated the post and now I am republishing it for you. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
Rochelle says
A nice brunch for me and baby. I might do more bananas (or riper) next time, and less salt. Very easy and good tip about watching the steam!
Kristina says
Nice pancake-like flavour, but they turned out pretty rubbery.
A Virtual Vegan says
They definitely shouldn't be rubbery. Did you change anything at all or use a different flour? Over-blending / over-mixing can also make waffles/pancakes a bit chewy.
Smila says
Really good
Mary says
I made them again and timed them since I really burned them last time. I used crunchy peanut butter for the oil and whole wheat pastry flour for the white flour. It worked perfectly.
Julie Purcell says
I made these with gluten free self raising flour. Absolutely delicious, love this recipe. Thankyou. Good tip about the steam stopping when cooked.
A Virtual Vegan says
It's good to hear they work well with gluten-free flour! Thanks Julie!
Brianne says
Just made this recipe and is sooooooo good!! Very happy with the result since is my first vegan waffle - I've been vegetarian over 15 years and now I'm transition to a vegan diet. Thank you so much
A Virtual Vegan says
I'm really pleased you enjoyed them Brianne!
kachhetiya says
Thank you so much for this recipe, I’ve been trying to find a good vegan waffle for 2 years now with no luck, every recipe I’ve tried either ended up very very dense or they fell apart really bad. Plus most of them required some type of egg-substitute such as flax seed that not only required extra work, but made the waffles not look as nice. This one has none of those problems, it was the quickest, easiest, fluffiest, and tastiest waffles I’ve ever had, even before going vegan! Thanks again, I will definitely be printing this out and keeping it in my permanent recipe book.
Melanie McDonald says
I'm so pleased you enjoyed them. Thank you for taking the time to come back and leave feedback!
Shirley Hallett says
Hi
In the UK 1 tablespoon = 20ml. What size are yours in this recipe please?
Thanks
Shirley
A Virtual Vegan says
All tablespoon measurements on my website are 15 mls. In the UK a tablespoon is 15 ml (equivalent to 3 x 5 mls teaspoons) the same as in the U.S and Canada and I believe the ret of the world. The only exception is Australia where a tablespoon is 20ml.
Julie says
I made these and topped with bourbon maple syrup and toasted pecans. Absolutely delicious.
They are more filling than my regular Belgian waffles so now I have leftovers for the coming week. I am already looking forward to eating them. :)
A Virtual Vegan says
I'm so pleased you enjoy them Julie and you've inspired me to buy a bottle of bourbon ... not that I take much persuading!
Sarah says
I love your trick of not opening the waffle iron until the steam disappears! It worked perfectly!
A Virtual Vegan says
If you like crispy it works every-time!