These Banana Waffles are soft on the inside, crispy on the outside, and packed with sweet banana flavor in every bite. Made with ripe bananas and simple pantry staples, they’re perfect for a cozy weekend breakfast or easy weekday meal. If you’re searching for the best banana waffle recipe, this one delivers both flavor and ease!

You’ll also enjoy these Sheet Pan Eggs and Strawberry Banana Pancake Casserole!

A stack of waffles topped with banana slices, with a golden fork beside them. A bunch of bananas and a ceramic cup are in the background. Syrup is drizzled over the waffles.

Waffles with bananas are a lifesaver for busy mornings or last-minute dinners. 

Just like my wildly popular Belgian waffle recipe, these come together quickly with ingredients you likely already have on hand, which means no fancy prep is needed. 

You’ll love these homemade waffles because they’re naturally sweet, filling, and easy to customize with toppings like peanut butter, yogurt, or fresh fruit.

Whether you’re feeding picky kids or just trying to keep breakfast stress-free, banana waffles check all the boxes.

A plate with two golden brown waffles topped with banana slices, set beside a bunch of bananas and a bottle of milk. The scene suggests a cozy breakfast setting.

Why You’ll Love This Recipe:

  • Quick and Easy: This banana waffles recipe is ready in less than 30 minutes and made with simple ingredients.
  • Uses Up Ripe Bananas: The natural sweetness of bananas works perfectly in this recipe and uses up those ripe bananas you have sitting on the counter.
  • Family-Friendly: You can make a big batch of these banana bread waffles and freeze the extras for a quick grab-n-go breakfast for the whole family.
  • Customizable Toppings: A drizzle of maple syrup, peanut butter, or your favorite toppings makes this classic waffle recipe extra delicious.
  • Great for Meal Prep: Healthy banana waffles reheat beautifully in the toaster, microwave, or oven for your next breakfast, lunch, or dinner.
Top-down view of baking ingredients on a beige surface: two eggs, a bowl of mashed bananas, a cup of milk, a bowl of flour, a bowl with spices and baking powder, a small bowl of sugar, and a small dish of vanilla extract.

Ingredients Needed:

  • All-Purpose Flour: This gives the waffles structure and adds gluten.
  • Granulated Sugar: Not much is needed since overripe bananas give just the right amount of sweetness.
  • Baking Powder: This helps the waffles become soft and fluffy.
  • Spices: Ground cinnamon and ground nutmeg give the waffles a hint of cozy flavor.
  • Salt: To balance the sweetness of the waffles.
  • Eggs: This helps bind the ingredients together.
  • Milk: Any kind works, but I prefer to use 2% or whole milk.
  • Vanilla Extract: This gives the waffles another hint of flavor.
  • Bananas: Two large bananas are all you need.

How to Make Banana Waffle Recipe:

  • Preheat: If your waffle iron has this setting, preheat before adding the batter.
  • Combine: In a large bowl, add the flour, sugar, baking powder, spices, and salt. Use the back of a spoon to create a well in the center of the flour mixture and then set the bowl aside.
A clear glass bowl filled with flour and other dry ingredients sits on a light beige countertop.
A glass bowl filled with a creamy, speckled egg mixture sits on a light beige countertop viewed from above.
  • Whisk: In a small bowl, add the eggs and milk and whisk. Add the vanilla and mashed banana and stir to combine.
  • Stir: Add the wet ingredients into the well of the flour mixture and stir to combine. Be careful not to overmix, as the batter should be lumpy.
A glass bowl filled with light brown, bubbly waffle batter sits on a beige countertop.
A waffle maker with its lid open shows raw waffle batter spread unevenly over the lower grid, ready to be cooked. The appliance sits on a light-colored countertop.
  • Cook: Spray your waffle iron with cooking spray and then pour batter (roughly ¼ cup) into the iron and cook until the waffles are golden brown and slightly crispy. Repeat with the rest of the batter and serve immediately.

How to Store:

Leftover waffles will keep in an airtight container in the refrigerator for up to four days. 

  • To reheat: While a microwave will work for reheating, you will lose some of that crispy texture. To keep your waffles crisp, reheat in a 300℉ oven or toaster oven until waffles are warmed.
  • To freeze: Store leftover banana foster waffles in a freezer-safe container or freezer bag for up to three months. When ready to eat, let thaw completely in the refrigerator.
A stack of thick waffles topped with banana slices sits on a plate with a gold fork. A bite has been cut out, revealing the fluffy texture. Bananas and a small jar are blurred in the background.

Can I Use Pancake Mix or Waffle Mix Instead of Making Them from Scratch?

Absolutely! Just mash a banana and mix it into the batter. You may need to adjust the liquid as needed for consistency.

Why are My Waffles Soggy?

Make sure your waffle iron is fully preheated and avoid stacking hot waffles, which traps steam. For best results, use a wire rack to keep those crispy edges.

Can I Make the Batter Ahead of Time?

It’s best to make the waffle batter fresh, but you can prep the dry ingredients and mash the banana in advance to save time.

A stack of waffles topped with banana slices and drizzled with syrup sits on a plate. In the background, there are bananas and glass bottles with milk.

Variations:

There are so many fun and delicious ways to jazz up these easy banana waffles. Here are a few ideas:

  • Add Some Chocolate Chips: Make banana chocolate chip waffles by adding some chocolate chips to the batter before cooking.
  • Sprinkle in Some Nuts: Make banana nut waffles by folding in some chopped walnuts or pecans for crunch and flavor.
  • Make Banana Oat Waffles: Swap a portion of the flour for quick oats to boost fiber.
  • Drizzle Peanut Butter: Stir a spoonful of peanut butter into the batter for a nutty twist.
  • Add Some Fruit: Fresh or frozen blueberries, strawberries, or raspberries would make a delicious flavor combination.
  • Use Whole Wheat Flour: Swap the all-purpose flour for a hearty texture.

Tips and Tricks:

  • Use Very Ripe Bananas: The spottier, the better! They’re sweeter, softer, easier to mash, and help make these the best banana waffles.
  • Don’t Overmix the Batter: Mix just until combined to keep this homemade waffle recipe light and fluffy.
  • Let the Batter Rest: A 5–10 minute rest helps the flour absorb moisture and improves texture.
  • Grease the Waffle Iron: Even if it’s nonstick, a light spray of oil ensures easy release and golden edges.
  • Cook Until Crispy: Leave the waffles in the iron a little longer for extra crunch on the outside.
  • Keep Waffles Warm: Place cooked waffles on a wire rack in a 200°F oven while you finish the batch for a super easy breakfast.
A stack of waffles topped with banana slices and syrup sits on a plate. In the background, there are whole bananas, a cup with a beverage, and a small pitcher.

Looking for More Breakfast Ideas? I’ve Got You Covered!

A stack of waffles topped with banana slices, with a golden fork beside them. A bunch of bananas and a ceramic cup are in the background. Syrup is drizzled over the waffles.

Banana Waffles

Yield: 6 waffles
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These Banana Waffles are soft on the inside, crispy on the outside, and packed with sweet banana flavor in every bite. Made with ripe bananas and simple pantry staples, they're perfect for a cozy weekend breakfast or easy weekday meal. If you're searching for the best banana waffle recipe, this one delivers both flavor and ease!
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Ingredients
 

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • 1½ cups milk, any kind, (I used 2%)
  • 2 teaspoons vanilla bean paste, (or vanilla extract)
  • 2 large bananas, mashed

Equipment

Instructions
 

  • Preheat waffle iron. Spray with non-stick cooking spray right before pouring batter inside.
  • In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Use the back of a spoon to create a well in the center. Set aside.
  • In a small bowl, whisk together eggs and milk. Add in vanilla and mashed bananas and mix well to combine.
  • Pour banana mixture into the well of the flour mixture and stir until blended. Be careful not to overmix, as the batter should be lumpy.
  • If desired, spray your waffle iron with cooking spray and then scoop the batter (roughly ¼ cup) into the preheated waffle iron and cook until waffles are golden brown and slightly crispy. Repeat with rest of batter. Serve immediately or refrigerate or freeze until ready to serve.

Notes

  • Leftover waffles will keep in the refrigerator for up to four days.
  • I use this regular waffle maker or this Belgian waffle maker for this recipe.
  • To reheat: While a microwave will work for reheating, you will lose some of that crispy texture. To keep your waffles crisp, reheat in a 300℉ oven until waffles are warmed.
  • To freeze: store leftover waffles in a freezer-safe container or bag for up to three months. When ready to eat, let thaw completely in the refrigerator.
  • I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered down.
  • This recipe is adapted from my Fluffy Belgian Waffles.
  • See my tips for making these Banana Waffles above the recipe box.
Cuisine: American
Course: Breakfast
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.