These easy banana waffles are crisp on the outside, tender and fluffy inside, and packed with natural banana flavor. They come together in about 25 minutes—perfect for busy mornings or a relaxed weekend brunch.
Why You’ll Love This Recipe
If you have a bowl of spotty bananas, these vegan banana waffles are an excellent way to use them. They’re budget-friendly, pantry-stable, and a crowd-pleaser. Mashed ripe bananas, vanilla, and a hint of cinnamon (optional) give the batter built-in sweetness and flavor without eggs.
The waffles bake up with crisp edges and a soft interior. They’re great fresh, and they freeze well—make a batch ahead, store in the freezer, and reheat for quick breakfasts throughout the week.
The Ingredients
See the recipe card below for full quantities and substitutions.
- All-purpose flour: You can substitute up to 50% with oat or whole wheat flour for a heartier waffle. Gluten-free all-purpose blends also work but may yield a denser result.
Recipe Variations and Add-Ins
- Spices: Add cardamom, cloves, or ginger for a different flavor profile.
- Mix-ins: Stir in or press on top before cooking: toasted nuts, vegan chocolate chips, coconut flakes, dried fruit, or fresh berries.
- Peanut butter: Swirl a spoonful into the batter for richness.
- Protein boost: Add a scoop of vegan protein powder and adjust the milk. Note this can change texture.
- Chocolate banana waffles: Split the batter, add 1 tablespoon cocoa powder to half, and cook both for a marbled effect.
How to Make Banana Waffles
Step 1: In a large bowl, whisk together flax meal and plant-based milk. Let it rest for 5 minutes to thicken. In a separate small bowl, mash the ripe banana with a fork. Stir the mashed banana, brown sugar, vanilla, and melted vegan butter into the flax mixture.
Step 2: In a medium bowl, whisk the flour, baking powder, cinnamon, and nutmeg (if using). Add the dry ingredients to the wet ingredients and stir until just combined—avoid over-mixing.
Step 3: Let the batter rest while you lightly oil and preheat the waffle iron. Spoon ⅓–½ cup of batter into the center of the iron (adjust by size), close the lid, and cook until golden and crisp at the edges.
Step 4: Transfer cooked waffles to a cooling rack so they stay crisp. Repeat with remaining batter, re-oiling the iron as needed. Serve with your favorite toppings and enjoy.
Cooking typically takes 3–6 minutes per waffle, or follow your waffle maker’s indicator. They’re done when steam diminishes and the edges are golden.
To keep waffles warm, arrange them on a baking sheet in a 200°F / 94°C oven until serving.
FAQs
Yes—use an all-purpose gluten-free flour blend. Texture may be slightly denser.
Yes—mix the batter the night before and refrigerate. Bring to room temperature for 20–30 minutes and gently stir before cooking.
Yes—thaw and drain excess liquid before mashing and using in the batter.
No—if your bananas are very ripe and sweet, you can reduce or omit added sugar.
The batter works for pancakes too—cook on a griddle, adjusting thickness and cook time as needed.
Pro Recipe Tips
- Measure flour properly: Fluff, spoon into the cup, and level to avoid dense waffles.
- Use overripe bananas: Dark-spotted bananas offer the best sweetness and flavor.
- Don’t over-mix: Stir until just combined—small lumps are fine to keep the texture light.
- Preheat the waffle iron: A hot iron prevents sticking and creates crisp edges.
- Don’t overfill: Aim to cover about 75% of the waffle surface; batter will spread when closed.
Banana Waffle Topping Ideas
- Maple syrup, vegan chocolate sauce, or date caramel
- Peanut butter, or peanut butter plus maple syrup
- Fruit compote, jam, or fresh berries
- Vegan whipped cream or a dusting of powdered sugar
- Caramelized bananas or a scoop of vegan ice cream
Storage Instructions
These waffles freeze, store, and reheat well—ideal for meal prep.
Fridge: Store in an airtight container with parchment between layers for 3–4 days.
Freeze: Flash-freeze on a tray, then transfer to a sealed bag for up to 3 months. Reheat from frozen or thaw overnight in the fridge.
Reheat: Toast for a crispy result, microwave for 30–40 seconds, or reheat wrapped in foil at 350°F / 180°C for 8–10 minutes (longer from frozen).
More Vegan Pancake and Waffle Recipes
Vegan Breakfasts
Apple Cinnamon Waffles (Eggless)
Vegan Breakfasts
Vegan Pumpkin Waffles
Vegan Breakfasts
Easy Banana Spinach Pancakes
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If you try this vegan banana waffles recipe, please leave a star rating and a comment to let me know how it turned out. Thanks!
Vegan Banana Waffles
Ingredients
- 2 tablespoons flax meal
- ¾ cup plant-based milk
- 1 tablespoon brown sugar
- ⅓ cup mashed ripe banana
- 1 teaspoon vanilla extract
- ¼ cup salted vegan butter, melted
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
Instructions
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Whisk flax meal and plant-based milk in a large bowl and let sit 5 minutes to thicken.
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Add brown sugar, mashed banana, vanilla, and melted vegan butter; stir to combine.
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Whisk flour, baking powder, cinnamon, and nutmeg (if using) in a separate bowl.
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Add dry ingredients to wet and stir until just combined; do not overmix.
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Let batter rest while preheating the waffle iron and lightly oiling it.
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Pour ⅓–½ cup batter into the center of the iron, close, and cook until golden and crisp on the edges.
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Remove carefully and place waffles on a cooling rack.
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Repeat with remaining batter, oiling as needed.
Notes
- Use overripe bananas: Dark spots mean maximum sweetness.
- Don’t over-mix: A few small lumps are fine; over-mixing yields dense waffles.
- Preheat the waffle iron: Helps prevent sticking and ensures crisp edges.
- Don’t overfill: Fill to about ¾ of the surface; batter spreads when closed.
Nutrition
Carbohydrates: 32g
Protein: 4g
Additional Info
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