Waffles are always a favorite breakfast choice, but when you add the natural sweetness of ripe bananas, you elevate them to a whole new level. These Banana Waffles are soft, fluffy, and packed with banana flavor, making them the perfect morning treat for any occasion. Whether you’re serving them up for a leisurely weekend brunch or a busy weekday breakfast, these waffles are sure to be a hit with the whole family.
Made with simple ingredients like ripe bananas, buttermilk, and a hint of vanilla, these waffles are both delicious and easy to make. Plus, they’re the perfect way to use up overripe bananas and turn them into something special. Serve with your favorite toppings like syrup, whipped cream, or fresh fruit for a delightful breakfast experience that will leave everyone coming back for more.
Why You’ll Love This Recipe
1. Fluffy and Light
The combination of buttermilk and baking soda helps these waffles achieve a light, airy texture that’s perfectly crispy on the outside and soft on the inside.
2. Naturally Sweetened
The mashed bananas add natural sweetness, allowing you to cut back on refined sugar without sacrificing flavor.
3. Simple Ingredients
This recipe uses common pantry ingredients, making it quick and easy to whip up a batch of banana waffles whenever you’re craving something special for breakfast.
4. Versatile
These waffles are easy to customize—add in chocolate chips, chopped nuts, or berries to make them your own. You can also top them with anything from maple syrup to peanut butter.
5. Healthy-ish
Packed with bananas, these waffles provide some extra nutrients like potassium and fiber, making them a great option for a satisfying breakfast that will keep you going through the morning.
Ingredients
- 2 1/4 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1 1/4 cups mashed banana
- 2 large eggs
- 1/4 cup oil
- 1 1/2 teaspoons vanilla
Variations
1. Chocolate Chip Banana Waffles
Stir in a handful of chocolate chips to the batter for a fun and indulgent twist on these classic banana waffles.
2. Nutty Banana Waffles
Add chopped walnuts or pecans to the batter for some extra crunch and a nutty flavor that pairs beautifully with bananas.
3. Vegan Banana Waffles
Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use non-dairy milk, such as almond or oat milk, to make these waffles vegan-friendly.
4. Cinnamon Banana Waffles
Sprinkle a teaspoon of ground cinnamon into the batter for a warm, comforting flavor that pairs perfectly with bananas.
5. Banana Blueberry Waffles
Add fresh or frozen blueberries to the batter for a burst of fruity flavor in every bite.
How to Make the Recipe
Step 1: Preheat the Waffle Iron
Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or a little oil to prevent the waffles from sticking.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Mix the Wet Ingredients
In another bowl, beat together the buttermilk, mashed banana, eggs, oil, and vanilla extract until fully combined.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter; a few lumps are fine.
Step 5: Cook the Waffles
Pour the batter onto the preheated waffle iron (about 1/2 cup of batter per waffle, or adjust based on the size of your waffle iron). Close the lid and cook according to your waffle iron’s instructions, typically about 3-5 minutes, until the waffles are golden brown and crisp.
Step 6: Serve and Enjoy
Carefully remove the waffles from the waffle iron and serve hot with your favorite toppings like maple syrup, whipped cream, fresh fruit, or a sprinkle of powdered sugar.
Tips for Making the Recipe
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your waffles will be. Overripe bananas are perfect for this recipe.
- Don’t Overmix the Batter: Stir the wet and dry ingredients together until just combined. Overmixing can result in tough waffles.
- Grease the Waffle Iron: Even if your waffle iron is non-stick, a light coating of oil or spray will help ensure the waffles come out easily.
- Check Doneness: Every waffle iron is different, so check the waffles after a few minutes to ensure they are golden brown and crispy before removing them.
How to Serve
- With Maple Syrup: The classic topping for waffles! Drizzle with warm maple syrup for a sweet, indulgent breakfast.
- Topped with Fresh Fruit: Bananas, strawberries, or blueberries all pair wonderfully with these waffles.
- With Whipped Cream: Add a dollop of fresh whipped cream for an extra touch of decadence.
- Nut Butter: Spread peanut butter, almond butter, or Nutella on top for a rich, savory addition.
- Yogurt and Granola: For a healthier option, top your waffles with Greek yogurt and a sprinkle of granola for some crunch.
Make Ahead and Storage
Storing Leftovers
If you have leftover waffles, store them in an airtight container in the refrigerator for up to 3 days.
Freezing
For longer storage, freeze the waffles by placing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months.
Reheating
To reheat, simply toast the waffles in a toaster or place them in a preheated oven at 350°F for about 5-7 minutes, or until heated through and crispy.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk, but the waffles may not be as light and fluffy. If you don’t have buttermilk, you can also make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes.
2. Can I make this recipe without eggs?
Yes, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) as an egg replacement.
3. Can I add more bananas to the batter?
Yes, you can add more mashed bananas for an even stronger banana flavor, but be mindful that too much banana could make the waffles a bit soggy.
4. How do I prevent my waffles from sticking to the iron?
Make sure to grease your waffle iron before cooking the waffles, and avoid overfilling the batter, which can cause it to overflow and stick.
5. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these waffles.
6. How do I make these waffles crispier?
For extra crispiness, you can let the waffles cool slightly on a wire rack after cooking, which helps them retain their crunch.
7. How can I make these waffles dairy-free?
Substitute the buttermilk with almond milk or oat milk, and use a dairy-free oil (such as coconut or vegetable oil) and dairy-free yogurt for a completely dairy-free option.
8. Can I use frozen bananas?
Fresh bananas are best for this recipe, but if you use frozen bananas, make sure to thaw them first and drain any excess moisture.
9. Can I make a smaller batch?
Yes, simply halve the ingredients to make fewer waffles. Adjust cooking time based on the size of the waffles.
10. Can I make these waffles ahead of time?
Yes, you can make these waffles ahead of time and store them in the refrigerator or freezer. Simply reheat when ready to serve.
Conclusion
Banana Waffles are a simple, delicious, and satisfying breakfast that the whole family will love. The natural sweetness of ripe bananas combined with the fluffy waffle texture makes for a perfect start to your day. Whether you top them with syrup, fresh fruit, or a dollop of whipped cream, these waffles are sure to bring a smile to your face. Make them for your next breakfast or brunch and watch them become a new favorite!
Print
Banana Waffles: A Sweet and Fluffy Breakfast Delight
- Total Time: 35 minutes
- Yield: 6 servings (about 2 cups per serving) 1x
- Diet: Vegetarian
Description
This Homemade Chicken Soup is a comforting and hearty dish, perfect for a cozy meal. Packed with flavorful sun-dried tomatoes, fresh basil, creamy textures, and tender chicken, this soup is rich, satisfying, and full of savory goodness. It’s the perfect dish for chilly evenings or when you need something nourishing and warming.
Ingredients
Serves 6 (about 2 cups per serving)
- ½ cup drained julienne-cut sun-dried tomatoes (packed in oil with herbs)
- 1 tbsp oil from the sun-dried tomato jar (divided)
- 1½ cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 tsp)
- 3 tbsp tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 tsp chopped fresh basil (plus more for garnish, optional)
- 2 tsp kosher salt
- 1½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (plus more for garnish)
- 8 oz uncooked medium-shell pasta
- 3 cups roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (at room temperature)
- 1½ oz Parmesan cheese, finely shredded (plus more for garnish)
Instructions
- Prepare the Soup Base:
- Heat 1/2 tablespoon of the oil from the sun-dried tomato jar in a large pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, for about 5 minutes, until softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Tomato Paste & Broth:
- Stir in the tomato paste and cook for another minute. Then, add the chicken broth and bring the mixture to a simmer.
- Incorporate the Cream and Seasonings:
- Once the broth is simmering, add the heavy whipping cream, fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Stir to combine and continue simmering for 10 minutes, allowing the flavors to meld together.
- Cook the Pasta:
- Add the uncooked medium-shell pasta to the simmering soup and cook according to package instructions, usually around 8-10 minutes, until the pasta is al dente.
- Add the Vegetables and Chicken:
- Once the pasta is cooked, stir in the chopped spinach and shredded rotisserie chicken. Continue simmering for another 3-5 minutes until the spinach is wilted and the chicken is heated through.
- Creamy Finish:
- Lower the heat and stir in the cubed cream cheese. Stir until the cream cheese melts completely into the soup, making the soup rich and creamy.
- Add Parmesan and Final Touches:
- Stir in the finely shredded Parmesan cheese until melted and fully incorporated. Taste the soup and adjust seasoning as necessary, adding more salt, pepper, or red pepper if desired.
- Serve:
- Ladle the soup into bowls and garnish with additional fresh basil, red pepper flakes, and Parmesan cheese, if desired.
Notes
- Substitutions: You can swap the heavy cream with half-and-half or milk for a lighter version. For a dairy-free version, consider using coconut milk or a non-dairy cream alternative, and skip the cream cheese and Parmesan.
- Leftovers: This soup stores well in the fridge for up to 3 days and can also be frozen for up to 3 months.
- Make it Spicy: For a spicier kick, add more crushed red pepper or a dash of hot sauce when serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Soup, Creamy Chicken Soup, Homemade Chicken Soup, Rotisserie Chicken Soup, Comfort Food Soup