Banana Waffles

Ingredients

• 188 g (1 1/2 cups)plain flour
• 10 ml (2 tsp)baking powder
• 2.5 ml (1/2 tsp)bicarbonate of soda
• 2.5–5 ml (1/2–1 tsp), to tasteground cinnamon
• 1.25 ml (1/4 tsp)salt
• 0.6 ml (1/8 tsp)ground nutmeg
• 180 ml (3/4 cup)whole milk or buttermilk
• 42 g (3 tbsp), meltedunsalted butter
• 5 ml (1 tsp)vanilla extract
• 25 g (2 tbsp)light brown sugar
• 2 largeeggs
• 180 g (3/4 cup; about 2 small-to-medium bananas)mashed banana
• 60 g (1/2 cup), toasted and choppedwalnuts or pecans
• 1 medium, slicedbanana
• To tastewhipped cream and maple syrup or caramel syrup, to serve

Instructions

1. 1

   Heat the waffle iron

   Heat the waffle iron and lightly coat it with non-stick cooking spray or brush it with vegetable oil. If it has temperature settings, choose high heat.

2. 2

   Mix the dry ingredients

   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, salt and nutmeg. Set the bowl aside.

3. 3

   Whisk the wet ingredients

   In a medium-sized bowl, whisk the milk, melted butter, vanilla extract, brown sugar and eggs together.

4. 4

   Combine the mixtures

   Pour the milk mixture into the bowl of dry ingredients and stir until no streaks of flour remain.

5. 5

   Add the banana

   Stir the mashed banana into the batter until everything is evenly combined.

6. 6

   Cook the waffles

   Pour approximately 60 ml (1/4 cup) of batter into the waffle iron. Close the lid and cook for 4–5 minutes, until the waffles are deep brown and slightly crisp on the outside.

7. 7

   Serve while warm

   Serve the waffles straight away with whipped cream, maple or caramel syrup, banana slices and chopped walnuts or pecans.

What are banana waffles?

Waffles are a familiar American breakfast, cooked in a patterned iron until crisp outside and soft within. This version folds mashed banana into a lightly spiced batter and adds toasted nuts for crunch.

The banana brings sweetness and moisture, while baking powder and bicarbonate of soda help the batter rise. The result is a warm, substantial waffle that works for breakfast or brunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 331 calories, 8g protein, 42g carbs, 15g fat.

The flour, brown sugar and banana provide most of the carbohydrates; butter, eggs and nuts contribute much of the fat, while eggs, milk and nuts provide protein. Pair a waffle with fresh fruit, and choose the amount of cream and syrup to suit your meal.

Choosing the bananas and nuts

Mashed banana: use ripe bananas that mash easily and have a sweet aroma. Measure the mash rather than relying only on the number of bananas, since their size can vary.

Nuts: walnuts or pecans both suit the banana and cinnamon. Toasting them before chopping gives them a deeper flavour and keeps their texture distinct in the finished waffles.

Mixing the batter

Dry ingredients: whisk the flour, raising agents, salt and spices thoroughly so they are spread evenly through the batter.

Wet ingredients: whisk the milk, melted butter, vanilla, sugar and eggs before combining them with the flour. Stir only until the dry streaks disappear; prolonged mixing can make the waffles less tender.

Getting the texture right

Batter: fold in the mashed banana after the flour mixture and wet ingredients have come together. It should be evenly incorporated, without needing vigorous mixing.

Doneness: cook for 4–5 minutes, looking for a deep-brown surface and a slightly crisp exterior. Waffle irons differ, so use those cues alongside the cooking time.

Working with the waffle iron

Heat: preheat the iron before adding batter, and use its high setting if it has adjustable controls. A hot iron helps the outside cook and brown as the centre sets.

Portions: add approximately 60 ml (1/4 cup) of batter per waffle as directed. Follow your iron's capacity if its plates are unusually small or large, and avoid opening the lid before the waffle has had time to cook.

Serving the waffles

Toppings: serve the waffles warm with sliced banana, chopped nuts and whipped cream. Maple syrup keeps the finish classic, while caramel syrup makes it sweeter and richer.

For a more balanced plate, add fresh fruit alongside the waffles and use the syrup and cream as toppings rather than pouring on a large amount.

Recipe notes & tips

• Mash the bananas thoroughly so they mix evenly into the batter.
• Toast the walnuts or pecans before chopping them for a more pronounced nutty flavour.
• Use buttermilk in place of whole milk if you prefer its tangy flavour.
• Preheat the waffle iron fully before adding the first portion of batter.
• Serve each waffle as it comes off the iron for the crispest texture.

Variations

• Choose pecans: use toasted chopped pecans instead of walnuts for a milder, buttery crunch.
• Adjust the spice: use the lower or higher amount of cinnamon to suit your taste.
• Use buttermilk: swap it for whole milk for a tangier batter.
• Add caramel: serve with caramel syrup instead of maple syrup for a sweeter finish.
• Keep toppings simple: serve with sliced banana and syrup, leaving out the whipped cream.

Common mistakes to avoid

• Cold waffle iron: the batter may not brown properly; preheat the iron before cooking.
• Overmixing the batter: the waffles can turn less tender; stop once the flour streaks disappear.
• Uneven banana: large lumps can make the batter inconsistent; mash the banana well before adding it.
• Opening the lid too soon: the waffle may split or stick; allow 4–5 minutes before checking.
• Skipping the iron coating: waffles can stick to the plates; use non-stick spray or brush with vegetable oil.

How to store

Refrigerate leftover waffles in an airtight container and eat within 2 days. Reheat in a toaster or warm oven until hot; add the cream, syrup and fresh banana just before serving.

Frequently asked questions