If your house is anything like mine I am guessing that you often have an over ripe banana or two sitting on the counter.
I have one daughter who love bananas and will eat hers when they look so bad that no one else will touch them. However, the rest the family prefers our bananas a bit on the green side, so we like to use our overripe bananas in baked goods and other things.
We often use them in smoothies, in cookies, and in banana bread and bars (gf version coming soon to my allergy site), but I am always looking for new ways to use up over ripe bananas.
I recently decided that banana waffles sounded good. I searched through some cookbooks and also online and was surprised to find that there were not many recipes for banana waffles.
The recipes that I did find contained sliced bananas. Although I am sure those would be good, I was looking for something to use my over ripe bananas in, so I wanted to use mashed bananas in my waffles.
After looking for awhile I found a recipe that I thought would work with a few adjustments.
I decided to try both a regular version of these waffles and a gluten free version. This way both the regular eaters and the gluten free ones in our family would be happy.
We loved both versions. Today I am sharing the regular version, but you can find the gluten free version on my allergy site.
When I made these for lunch one day last week, I decided to add in some chocolate chips. Although this made them a little less healthy my kids thought it was a fun treat to have chocolate chips in their waffles.
Make breakfast special with these banana waffles. Add chocolate chips to make them extra special.
- 2 cups all-purpose flour ( or part all purpose flour and part whole wheat )
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/2 cup mashed banana
- 6 tablespoons oil
- 2 large eggs
- 3/4 chocolate chips (optional)
- Combine dry ingredients.
- Add remaining ingredients, except chocolate chips, and whisk together.
- Stir in chocolate chips.
- Let batter sit for 5-10 minutes.
- Stir and cook on the preheated waffle iron.
Amount Per Serving: Calories: 395Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 68mgSodium: 483mgCarbohydrates: 48gFiber: 2gSugar: 9gProtein: 9g
Nutritional values are approximate and aren't always accurate.
Could you replace the oil with applesause to decrease the fat?
@Lisa, Well, I think waffles need some fat to give them the right texture. It is hard to get that crisp and waffle like texture with no fat. You might try reducing the oil by a few tablespoons though and see how that works. I would not try taking it all out though. This makes quite a few waffles, so I did not think 6 tablespoons was all that bad.
@Lynn, You might try subbing low fat (not nonfat) plain yogurt for some of the milk. I did this with my grandma’s waffle recipe once and omitted the oil on accident. The waffles turned out fine, though I had to make sure the waffle iron was well oiled for each waffle.
I’d love to know if this variation works–maybe I’ll try it soon–I have tons of overripe bananas at the moment! Thanks for the recipe, Lynn!
Sounds delightful — I’m sure the chocolate chips compliment it nicely 🙂
What kind of waffle maker do you use? I’m in the market….
@SnoWhite, I have this one. I love it. Not the cheapest one to buy 🙂 but I think it is worth it. It makes great waffles. https://www.lynnskitchenadventures.com/2008/05/waffle-maker.html
Your daughter and I agree, overripe bananas are the best. Everyone else thinks I am crazy!
Abby @ They Lend Me Their Hearts
First of all, those waffles look amazing!!
Second of all, I found your site because it’s referred a few people to my blog recently! How did that happen? I appreciate anyone who takes a second to read my blog, I’m just curious how it was referred from here:o)
@Abby @ They Lend Me Their Hearts, Thanks! I am glad you found my site. I am not sure. I may have left a comment on your site or one of my readers may have linked to you in the comment section. Either way I am glad you found me and that several of my readers have found your site. Thanks!
Just made these today and they were great! Thanks for sharing the recipe.
@Tina, I am so glad that you liked the recipe. Thanks!
sarah k. @ the pajama chef
these look really tasty! i’ve tried to make banana waffles with sliced bananas and we didn’t care for them. i’ll have to try mashing them up. 🙂
My girls declared it my youngest’s “unbirthday” today. So in honor we made these waffles. They were great! Thanks for the yummy recipe!
@Priscilla, I am so glad that your family enjoyed them!
Made these this morning!! A complete HIT!!!! My daughter wanted more!!! 😀
@Joellyn, I am so glad that you enjoyed them!
Do you think you could substitute buttermilk for the milk? I want to make this tonight, but I need to use up some buttermilk. Thanks, Heidi
@Heidi, I have never tried buttermilk in this recipe, but I think it would work fine. I would love to know how they turn out.
@Lynn, They worked great with the buttermilk! I haven’t found a banana pancake or waffle recipe that I liked, but we loved these! Thanks!
@Heidi, I am so glad that you enjoyed them.
Saw your e-mail this morning on your awesome banana sale and clicked through to your recipe for banana waffles! I had an overripe banana and couldn’t resist making them — sooo good. I have a waffle recipe I normally use but I will now put this in the rotation whenever we have one lone brown banana! :0)
Thank for letting me know how much you enjoyed them. We love them.
I made these this morning for me and my preschoolers, only substituting buttermilk for the milk and they were delicious! I enjoyed them so much more than banana pancakes. I will definitely be adding this to my special occasion recipes. My husband is going to love them!
Okay this might sound crazy but , I’m allergic to bananas & I read somewhere that you could sub mango for banana. I love mango, so will try it & let you know. Being adventurous!!
Fixed them and the batter had the consistency as if one had used mashed bananas. My husband is a picky eater, and he asked for seconds. Pretty good. Oh, and I used the 2T flax meal and 6 T of hot water for an egg substitution.