These Banana Bread Waffles are golden brown on the outside and soft on the inside topped with fresh bananas and chopped pecans. They are quick and easy to make. Perfect as a sweet breakfast for a super chill weekend!
I love to make a batch of these on the weekends and freeze a few to pop in the toaster for a quick breakfast during the week. My son loves them so I would certainly say that they are kid friendly! Since these banana bread waffles have some sweetness from the bananas, they technically don’t need any extra syrup. They can be eaten on the go if you’re in a hurry. You can also top them with peanut butter, honey or cream cheese.
QUICK TIP
- Make sure not to overmix the batter, the less you mix the fluffier your waffles will be! Sometimes I let my batter sit for a few minutes to thicken before I make the waffles. This helps them to be nice and fluffy!
- Add a little butter or cooking spray to the waffle maker as needed to keep the waffles from sticking and to help create that golden brown outside.
- I don’t recommend stacking your waffles. The steam from the freshly cooked waffles will transfer to the waffles underneath making them soggy. Don’t cover them with foil for the same reason.
FAQS
CAN I MAKE WAFFLE BATTER THE NIGHT BEFORE?
Yes, you can make the waffle batter the night before. Store it in an airtight container in the fridge for up to 1 day before cooking.
WHAT DOES BUTTERMILK DO IN WAFFLES?
The buttermilk adds a bit of tangy flavor to the waffles. The acidity in the buttermilk helps the baking soda work even better to create a light fluffy waffle. It also breaks down the gluten which gives a finer texture.
HOW DO I STORE THESE WAFFLES?
First, you want to make sure the waffles have cooled completely. Then store them in an airtight container or a plastic zip-lock bag in the fridge for up to 3 days. When ready to serve, they can be reheated in a microwave for a few minutes.
CAN I FREEZE BANANA BREAD WAFFLES?
Absolutely! The waffles can be frozen for up to 3 month stored in a plastic zip-lock bag or an airtight container. To defrost them, bake them in a preheated oven at 350°F for about 5-7 minutes, or microwave for about 1 minute until warm, or my favorite, throw them in the toaster.
MORE BREAKFAST RECIPES!
- Pumpkin Spice French Toast
- Cinnamon Crunch Banana Bread
- Baked Maple Praline French Toast
- Almond Berry Cream French Toast
- Sausage Breakfast Hash
- Churro Stuffed French Toast
Questions about these Banana Bread Waffles? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Banana Bread Waffles
Ingredients
- 1½ Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Kosher Salt
- 1 Cup Mashed Banana's (Roughly 2 Banana's)
- ¾ Cup Buttermilk
- ¼ Cup Light Brown Sugar
- 1 Teaspoon Ground Cinnamon
- 2 Eggs
- 3 Tablespoons Canola Oil
- 1 Teaspoon Vanilla Extract
Instructions
- Whisk together flour, baking powder, baking soda, ground cinnamon, and salt in a medium bowl.
- Mash bananas with a fork until no large chunks remain. Add buttermilk, brown sugar, eggs, vanilla extract and oil. Whisk until well-combined.
- Add dry ingredients and mix until no clumps remain.
- Add a little batter to your Mini or Standard Waffle maker and cook until golden brown on both sides. Serve with additional bananas, chopped pecans and syrup. Enjoy!
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