Indulge in the wholesome goodness of vegan banana waffles. These are not only dairy-free and egg-free but also bursting with natural sweetness.
Ideal for a cozy breakfast or a satisfying Sunday brunch, vegan banana waffles offer a delicious, guilt-free way to start your day!
Plus, these are so simple and quick to make, you don’t need to save them for the weekend.
Like my buckwheat waffles, coconut waffles, and protein waffles, these vegan banana waffles are made using wholesome ingredients and are perfect for the entire family.
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Ingredients + Substitutions
Here’s what you’ll need to make this delicious vegan banana waffles recipe.
- Bananas: Use overly ripe, spotted brown bananas for natural sweetness. The banana serves two purposes: to replace sugar and eggs.
- Milk: Any plant-based milk works well. My preferences are almond milk or soy milk.
- Vanilla: Use pure vanilla extract without any artificial flavours.
- Flour: I’m using whole wheat all-purpose flour to keep these waffles wholesome and free from refined ingredients. I have not tested this one with gluten-free flour, but if gluten-free is needed, try our buckwheat waffles.
- Baking powder: Use active baking powder. Open bottles of baking powder sitting in the pantry for 6+ months may lose effectiveness.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Combine the wet ingredients and then add the dry ingredients.
Stir the waffle batter until combined without overmixing.
Cook your waffles according to the manufacturer’s directions on your waffle maker, approx. 4-6 minutes.
Then serve with any of your favourite waffle toppings.
Topping Suggestions
So many fun toppings to choose from for these tasty vegan banana waffles.
- Blueberry chia jam or strawberry chia jam.
- Banana slices, strawberries, or any other fruit you like.
- Drizzled peanut butter, almond butter, cashew butter, pistachio butter, or another seed or nut butter you enjoy.
- Chopped walnuts, pecans, or other nuts.
- Unsweetened shredded coconut.
- Chocolate chips, this healthy "Nutella", or maple syrup.
- A dash of cinnamon, coconut sugar, brown sugar, or cocoa powder.
Equipment
I use this Cusinart Griddler with these waffle plates. (affiliate link)
I like this particular Griddler because it's one appliance I can use to make pancakes, grilled veggies, AND waffles.
If your waffle iron tends to stick, use a little cooking spray or coconut oil.
Storage
Keep leftovers refrigerated for 3-4 days in a sealed container.
To freeze, wait until the waffles are completely cooled to room temperature, and then store them in an airtight container or ziptop bags for up to 3 months in your freezer.
You may reheat these waffles in your toaster from frozen, or use a warm oven or toaster oven.
Expert Tips
- Weigh your flour for the best results. If scooping from a bag, you may have too much and need more liquid to get the batter to the right consistency.
- If you don't have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess.
- Use very ripe bananas that are spotted brown for natural sweetness and the best flavour.
- Make sure your waffle iron is HOT before adding the waffle batter to it, to prevent sticking.
- Do not lift the lid too soon or your waffles will break and lift the lid slowly and carefully to check for sticking.
- Subsequent batches of waffles cook a little faster than the first batch so watch closely.
More vegan breakfast recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup mashed banana from approx. 2 large bananas
- 1.25 cups almond milk or non-dairy milk of your choice
- 1 teaspoon pure vanilla extract
- 270 grams whole wheat flour approx. 2 cups spooned + leveled
- 2 teaspoons baking powder
Instructions
- Preheat your waffle maker over medium-high heat, or according to its manufacturer directions.
- Mash your bananas and add them to a large mixing bowl along with the milk and vanilla. Mix well.
- Then stir in the flour and baking powder until combined, without overmixing.
- Cook the waffles according to the manufacturer's directions, approx. 4-6 minutes, or until the desired doneness is reached.
Notes
- Weigh your flour for the best results. If scooping from a bag, you may have too much and need more liquid to get the batter to the right consistency.
- If you don't have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess.
- Use very ripe bananas that are spotted brown for natural sweetness and the best flavour.
- Make sure your waffle iron is HOT before adding the waffle batter to it, to prevent sticking.
- Do not lift the lid too soon or your waffles will break and lift the lid slowly and carefully to check for sticking.
- Subsequent batches of waffles cook a little faster than the first batch so watch closely.
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