Moist, banana bread in waffle form! This is my favorite banana bread recipe made 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.
Why you'll love it
This is a delicious and unique way to enjoy banana bread. Unlike a traditional waffle recipe, this one uses a thinned out banana bread recipe to create an incredibly moist and flavorful treat.
It makes a great breakfast, but an even dessert when topped with vanilla ice cream, a drizzle of chocolate or caramel sauce and toasted nuts.
Key ingredients
- Flour - We use a higher ratio of flour than you would find in a traditional waffle recipe, that is because we use a banana bread base. These waffles are meant to be more dense and packed full of flavor like a regular quick bread.
- Butter - Melted butter is used for the batter, but if you want to up the flavor profile, you can use browned butter to add more depth.
- Banana - This is a great way to use up overripe bananas. We need three large ones. Since we are making waffles, it is okay if you aren't measuring out the exact amount of banana there is.
- Sugar - Brown sugar is the best for more depth, but you can also replace half or all of it with granulated sugar.
- Milk - I recommend using whole milk if you can. Buttermilk is also a good substitute.
- Add - ins - Experiment with your favorite add-ins. Use cinnamon, nuts, chocolate chips, and anything else you like to pair with banana bread.
How to make
- Preheat your waffle iron.
- Mix the flour, leavening agents, and salt together in a large bowl and set aside.
- Add the butter, sugar, eggs, banana, and milk together in a medium bowl and beat well until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in your mix-ins.
- Grease your waffle iron and pour about ¼ - ⅓ cup of batter into the waffle iron and cook according to manufacturer instructions.
- Serve hot with your favorite toppings!
Amanda's expert baking tips
The most important way to ensure you get the best results is to make sure you are correctly measuring your ingredients, particularly the all-purpose flour. You should fluff up the flour and then spoon it into your measuring cup then sweep of the excess. If you want to make sure you get consistent results, you can convert the recipe to metric and use a kitchen scale.
It is important to use all room temperature ingredients because it helps everything to incorporate well together. You can quickly bring your eggs to room temperature by leaving them in very warm water for five minutes before cracking them.
Don't overmix the dough when adding in the dry ingredients! You want to mix just until there are no streaks of flour. Mixing too much can develop the gluten in the all-purpose flour which will leave you with tough and rubbery waffles.
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 9x5 loaf pan. Bake for about 40 - 45 minutes, or until golden brown and a toothpick comes out clean when inserted in the middle.
Recipe Card
Banana Bread Waffles
Ingredients
- 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
Instructions
- 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!
Melissa AS says
Buenos!
I was curious, your recipe calls for optional dried cranberries or cherries. Did you use either of these ingredients? If so, did you use them in the batter or as a topping? I wasn't able to tell by the pictures
Thanks!
Amanda Powell says
I did not use them for the waffles in the photos, but I have used them before outside of taking the photos!