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Banana Waffles
This easy recipe for Banana Waffles bursts with real banana flavor. This homemade waffle recipe creates a crisp, golden exterior with fluffy centers in under 30 minutes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
18 mins
Servings: 10 waffles
Calories: 235 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 ¼ cups all-purpose flour 270g
- 2 tablespoons granulated sugar 32g
- 1 tablespoon baking powder 14g
- 1 teaspoon baking soda 8g
- ½ teaspoon kosher salt 2g
- 2 cups buttermilk
- 1 ¼ cups mashed banana from 3 bananas, about 290g
- 2 large eggs ~100g
- ¼ cup flavorless oil avocado, vegetable, canola all OK (60g)
- 1 ½ teaspoons vanilla extract 9g
Instructions
- Mash the bananas with a fork or a muddler in a separate bowl. Set them aside.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk to combine. Set aside.
- Pour the buttermilk, mashed bananas, eggs, oil and vanilla extract into a liquid measuring cup. Whisk thoroughly until combined. (The eggs need to be completely incorporated.)
- Pour the wet ingredients into the dry ingredients.
- Stir until just combined. The batter does not need to be completely smooth, so do not mix it until it is smooth or it will be overmixed.
- Pour ½ cup of the waffle batter into a greased, hot waffle iron. (This will be dependent on the size of your waffle maker, so you might need more or less, and depending on this, you will have more or less waffles.)
- Close the waffle iron, and cook until crispy and cooked through, about 3-4 minutes per waffle. This cook time is dependent on your waffle iron.
- Repeat until all the waffles have been made and enjoy with your favorite toppings.
Cup of Yum
Notes
- The mashed banana makes these waffles prone to sticking to the iron! Be sure to spritz or brush oil on it between waffles.
- Cook time is for a single waffle and is dependent on your waffle maker.
- Leftover waffles store and freeze well! Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or a toaster oven on a lower heat until crispy.
- To freeze, line a sheet pan with wax paper or parchment paper. Lay out the leftover waffles in a single layer. Transfer to the freezer, and freeze until frozen. Transfer to a plastic freezer baggie and keep frozen for up to 3 months.
Nutrition Information
Serving
1 waffle
Calories
235kcal
(12%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
38mg
(13%)
Sodium
291mg
(12%)
Potassium
350mg
(10%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
148IU
(3%)
Vitamin C
3mg
(3%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10waffles
Amount Per Serving
Calories 235
% Daily Value*
| Serving | 1 waffle | |
| Calories | 235kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 291mg | 12% |
| Potassium | 350mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.