Moist, banana bread in waffle form! This is my favorite banana bread recipe I’ve put in the waffle iron for a deliciously fun take on this amazing quick bread. These banana bread waffles are amazing for a grab and go snack.
I have a habit of holding off a recipe that does not work out well the first few times I’ve tested it for a much later date. As in, Well over a year. As in, my blog is only just over a year old which means there are recipes I’ve worked on when I first started that did not work out that I still have not gotten back to retesting in the kitchen. One of these is my Ulitmate Overstuffed Banana Bread. It’s got a ton of really amazing things inside and is my favorite bread ever.
Unfortunately, I didn’t like the photos of the bread when I shot them and just never got around to making it again. Since I really wanted that to be my first banana bread recipe for the site, I haven’t made any other banana bread recipes at all… until now that is.
Around my house, we go through waffle binges where we eat nothing but waffles day and night for maybe a week. One of our favorite things to do is use quick bread batter to make our waffles. It is perfect if you are looking for something softer with a nice crispy outer crust. The banana bread waffles are thicker and a little more dense than your typical waffle and is a lot more filling and is just the best way to eat a warm bit of banana bread on the go.
Seriously, just make one of these, add a bit of butter, grab and go! At least that’s how I like my waffles and pancakes. I’ve never been into sitting down and eating my waffle or pancakes with lots syrup. These are the kind of breakfasts I think of as hand food to eat while I’m in the car. If I ever do add in syrup, I will drizzle a little on and let it soak into the bread so it won’t drip off while I eat it on the go.
Turn these banana bread waffles into a loaf
You can turn this into a regular banana bread by omitting the milk, then placing the batter in a greased and floured 9×5 loaf pan. Bake for about 40 – 45 minutes, or until golden brown and a toothpick comes out clean when inserted in the middle.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 9 tablespoons unsalted butter, melted and cooled
- ¾ cup lightly packed light brown sugar
- 2 eggs
- 3 large overripe bananas, mashed
- ½ cup milk
- ¼ cup lightly chopped walnuts
- 3 tablespoons dried cranberries or cherries (optional)
- ¼ cup chocolate chips
- Preheat your waffle iron. In large bowl, mix together the flour, baking soda, and the salt. Set aside.
- In another bowl, mix together the sugar, eggs, banana, and milk together until well-combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. We want lumps here. Gently fold in the remaining ingredients.
- Grease your waffle iron thoroughly. Pour enough batter in to fill your waffle iron without it spilling over when closed. (My waffle iron can take a heaping ⅓ cup of batter at a time). Cook according to manufacture instructions. Repeat for the remaining batter.
- Serve with butter and/or maple syrup, or just grab and go!