Favorite Banana Waffles Healthy And Easy

Banana Waffles

While I don’t often make waffles during the week, they are one of our go-to weekend morning breakfasts This recipe, which is a great way to use up a too-ripe banana, is one we turn to often since we all love the flavor. The kids eat them with their hands and dip into a topping, or with a fork, depending on their age. TIP: No banana? No problem! Check out my Mini Vanilla Waffles.

Ingredients You Need

Here’s a look at what you’ll need to make this recipe.

Ripe banana: This will ensure that the waffles are sweet and flavorful.Milk: You can use any dairy or nondairy milk you prefer.Egg: Lightly beat this before adding to the mixture.Coconut oil or butter, melted and cooled slightlyVanilla extractWhole wheat flour: This flour absorbs liquids readily and works well with the moisture from the banana.Baking powder, cinnamon, salt

Step by Step Instructions

Scroll down to the bottom of the post for more specifics on this recipe. This will give you an idea of what to expect. TIP: Serve with nut butter, maple syrup, jam, yogurt, or applesauce.

How to Store

Let leftovers cool completely and store in a container in the fridge for up to 3 days. Pop into the toaster to warm. Or, freeze in a freezer bag and warm on a future morning.

Best Tips for Success

Egg-free: Omit the egg, increase the milk to ¾ cup, and soak 2 tablespoons chia seeds in the milk for 5 minutes before adding to the batter.Gluten-free: Use cup-for-cup gluten-free flour.Dairy-free: Use coconut oil and nondairy milk.Serve with maple syrup, fruit puree, applesauce, or yogurt for dipping.Chocolate Banana Waffles: Swap in 1 tablespoon unsweetened cocoa powder for 1 tablespoon of the flour. Or add a handful of chocolate chips to the batter.

I’d love to hear what your family thinks of this recipe if you try it, so please comment below to share!