Healthier Chocolate Banana Waffles

Ingredients

• 1 largeripe banana, chopped
• 1 largeegg
• 100 gplain yoghurt
• 100 mlmilk
• 45 ml (3 tbsp)olive oil
• 30 ml (2 tbsp)maple syrup or honey
• 2.5 ml (1/2 tsp)vanilla extract
• 100 gwhite spelt flour
• 50 gbuckwheat flour
• 16 g (2 tbsp)cornflour (cornstarch)
• 7.5 ml (1 tbsp)cocoa powder
• 5 ml (1 tsp)baking powder
• 2.5 ml (1/2 tsp)bicarbonate of soda
• 1.25 ml (1/4 tsp)salt
• as neededvegetable oil, for brushing the waffle iron
• to tastemaple syrup or honey, to serve
• to tastesliced banana, to serve
• to tastefresh blueberries, to serve
• to tasteyoghurt, to serve
• to tastemelted dark chocolate, to serve

Instructions

1. 1

   Blend wet ingredients

   Put the chopped banana, egg, yoghurt, milk, olive oil, maple syrup or honey, and vanilla extract in a blender. Blitz until smooth.

2. 2

   Mix dry ingredients

   In a large bowl, stir together the spelt flour, buckwheat flour, cornflour, cocoa powder, baking powder, bicarbonate of soda and salt.

3. 3

   Make the batter

   Gradually whisk the blended wet mixture into the dry ingredients until smooth, taking care not to over-mix.

4. 4

   Rest and preheat

   Leave the batter to rest for five minutes. Meanwhile, heat the waffle maker and preheat the oven to 140°C (275°F/gas mark 1), with a baking tray inside.

5. 5

   Cook the waffles

   Brush the waffle iron with vegetable oil and cook the waffles according to the manufacturer's instructions. Carefully transfer each cooked waffle to the tray in the oven to keep warm and crisp up a little.

6. 6

   Finish and serve

   Cook the remaining batter, placing each waffle in the oven as it is ready. Serve with plenty of maple syrup or honey, sliced banana, blueberries, a dollop of yoghurt and a drizzle of melted dark chocolate.

7. 7

   Freeze leftovers

   Once cooled, freeze any waffles without toppings. Reheat them in a low oven when needed.

What are chocolate banana waffles?

Waffles are a griddled batter dish associated with Belgian and broader European cooking traditions, with regional styles shaped by different irons and batters. This version takes a familiar breakfast format and adds ripe banana and cocoa for a gently sweet, chocolatey result.

Banana, yoghurt and milk make the batter moist, while spelt and buckwheat bring a mix of mild, nutty flavours. The waffle iron gives the outside its characteristic patterned crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 7g protein, 32g carbs, 9g fat.

The banana, flours, cornflour and syrup provide most of the carbohydrates; olive oil contributes much of the fat, while egg, yoghurt, milk and the flours supply protein. For a more balanced plate, serve a waffle with extra blueberries and yoghurt rather than relying only on syrup and chocolate.

Choosing the ingredients

Ripe banana: use one that is soft and fragrant so it blends smoothly and brings sweetness to the batter.

Flour blend: white spelt keeps the flavour relatively mild, while buckwheat adds a more earthy note. Cornflour lightens the mixture alongside these flours.

Cocoa: a tablespoon gives the waffles a chocolate flavour without making cocoa the dominant taste. Baking powder and bicarbonate of soda help the batter rise.

Blending and mixing

Wet mixture: blend the banana with the egg, yoghurt, milk, oil, sweetener and vanilla until no large banana pieces remain. A smooth mixture is easier to combine evenly with the flour.

Dry mixture: stir the flours, cocoa, raising agents and salt together before adding the liquid. This helps distribute the cocoa and raising agents through the batter.

Gentle whisking: add the wet ingredients gradually and stop once the batter is smooth. Over-mixing can make the waffles less tender.

Resting the batter

Five-minute rest: this brief pause gives the flour time to absorb some liquid while you heat the waffle maker and oven. Keep to the stated rest rather than leaving the batter for an extended period.

Warm oven: the tray in the 140°C oven gives cooked waffles somewhere to stay warm as you finish the batch. It also helps them crisp a little more before serving.

Getting the waffle texture right

Hot iron: heat the waffle maker before adding the batter, and brush it with vegetable oil as directed. Follow the manufacturer's instructions for filling and cooking, since irons can differ.

Doneness: use the waffle maker's cues and lift each waffle carefully when cooked. The oven is for holding and lightly crisping the waffles, not a substitute for cooking them fully in the iron.

Toppings and serving

Fruit and yoghurt: sliced banana and blueberries add freshness, while yoghurt gives a cool, creamy contrast. Add them just before serving so the waffles keep their crisp edges.

Sweet finish: maple syrup or honey and melted dark chocolate make the topping richer. Use either sweetener in the batter and at the table, or choose one to keep the flavour simple.

Recipe notes & tips

• Choose a very ripe banana so it blends smoothly into the batter.
• Measure the flour without packing it tightly into the measuring container.
• Let the waffle maker heat fully before cooking the first waffle.
• Brush the iron with vegetable oil between batches if it starts to stick.
• Keep cooked waffles on the warm tray in a single layer where possible.
• Add the toppings just before serving to preserve the waffles' crispness.

Variations

• More cocoa: add a little extra cocoa for a deeper chocolate flavour, keeping the batter's texture in mind.
• Berry topping: use extra blueberries or another fresh berry in place of some of the sliced banana.
• Nut butter: add a small spoonful at the table for a richer topping.
• Dairy-free: use plain dairy-free yoghurt and an unsweetened plant-based milk.
• Honey finish: choose honey instead of maple syrup in the batter and as the topping.

Common mistakes to avoid

• Over-mixing: whisk only until smooth so the waffles do not turn dense.
• Cold waffle iron: wait until it is properly heated before adding batter, or the waffles may cook unevenly.
• Skipping the oil: brush the iron with vegetable oil to help the waffles release cleanly.
• Crowding the iron: cook according to its instructions rather than adding more batter than it can hold.
• Stacking hot waffles: keep them on the oven tray instead, as stacking can soften their surfaces.
• Topping too early: add syrup, fruit and yoghurt just before serving to avoid making the waffles soggy.

How to store

Cool untopped waffles completely, then freeze them in a sealed container or freezer bag. Reheat from frozen in a low oven until hot; serve freshly topped.

Frequently asked questions