Banana Waffles (Freezer Friendly)
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Banana waffles are what happens when banana bread decides it wants to be breakfast. They have the same sweet banana flavor, warm cinnamon, and cozy feeling, but they’re ready in about 25 minutes and have crispy golden edges that banana bread never could. If you’ve got two overripe bananas sitting on your counter right now, this is exactly what they’re for.
The batter comes together quickly with pantry staples and two ripe bananas. Mix the dry ingredients in one bowl, the wet ingredients in another, stir them together, and cook. No mixer, no complicated steps, just fluffy homemade waffles that taste like they came from your favorite breakfast spot.
These also freeze beautifully, which is the real reason to make a full batch even if you’re only feeding two people. Stack them in a freezer bag, pull one out on a Tuesday morning, and the toaster does the rest. Future you will appreciate it.
Looking for more make-ahead breakfasts? Try my Blueberry Waffles or Fresh Oatmeal Waffles.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
The mashed bananas add natural sweetness and keep these waffles soft and tender inside, while the waffle iron creates perfectly crisp golden edges. They’re delicious with butter and maple syrup, but they’re just as good topped with fresh berries, whipped cream, chopped nuts, or a smear of peanut butter.
- Ready in 25 minutes. Perfect for busy mornings or slow weekend breakfasts.
- A great way to use overripe bananas. Don’t let those spotty bananas go to waste.
- Freezer friendly. Make a batch ahead and reheat for an easy weekday breakfast.
- Kid approved. Sweet banana flavor that’s always a hit with picky eaters.
- Made with pantry staples. No special ingredients or extra grocery trip required.
Can I make the batter ahead of time?
It’s best made fresh. The baking powder starts working as soon as it hits the wet ingredients, so batter that sits too long can result in flatter waffles.
Can I use a regular waffle iron instead of a Belgian?
Absolutely. You’ll get more waffles out of the batch. I use a 4 waffle Dash brand waffle maker and get 16 small ones.
What to serve with waffles
These are good with the classics – maple syrup, a dollop of whipped cream, or sliced fresh bananas on top. A dusting of powdered sugar is enough if you want to keep it simple.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
Nothing fancy here. Just pantry staples, two ripe bananas, and a few ingredients that work together to make waffles that are fluffy inside, crisp around the edges, and packed with banana flavor.
- Bananas. Ripe ones only. Brown-spotted bananas are sweeter, softer, and mash down into the batter properly. Under-ripe bananas won’t give you much flavor.
- Brown sugar. Adds a subtle molasses depth that pairs well with the banana and cinnamon. White sugar will work in a pinch but you’ll lose a little of that warmth.
- Cinnamon. Just enough to round out the banana flavor without taking over. This isn’t a cinnamon waffle – it’s a banana waffle with a little spice behind it.
- Butter. Melted and slightly cooled before it goes in. Hot butter can scramble the eggs if you’re not careful.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
These banana waffles come together in just a few simple steps. The biggest secret is not overmixing the batter and letting the waffle iron do its job. A few lumps are perfectly fine, and waiting for that golden brown color is what gives you crisp edges and a fluffy center.
Once the batter is mixed, it should be thick but still pourable, with small lumps from the mashed banana. Resist the urge to keep stirring. Overmixed batter makes dense waffles, while a lightly mixed batter stays tender.
Every waffle iron cooks a little differently, so don’t rely only on the indicator light. When the steam slows to just a trickle, peek inside. The waffles should be deeply golden with crisp edges that release easily from the iron.
Kylee’s Notes
- The riper the bananas, the better. Green or just-yellow bananas won’t give you much flavor. Look for bananas with plenty of brown spots, just like you would for banana bread.
- Mix until you don’t see streaks of flour, then stop. Overmixing develops the gluten and makes tough waffles instead of tender ones. Lumpy batter is exactly what you want.
- Spray the waffle iron before every waffle, not just the first one. It’s the easiest way to keep the waffles from sticking and breaking apart when you lift them out.
- Watch for the steam. Most waffle irons don’t have a reliable indicator light, but the steam coming from the sides tells you what you need to know. When it slows to almost nothing, check the waffle. You’re looking for deep golden color and crisp edges.
- Cool completely before freezing. Stacking warm waffles traps steam, which makes them soggy. Let them cool on a wire rack for about 10 minutes before freezing.
How to store leftovers
Refrigerator: Store leftover waffles in an airtight container in the refrigerator for up to 3 days.
Freezing instructions
Let the waffles cool completely on a wire rack. Freeze them in a single layer on a baking sheet for about 1 hour, then transfer them to a freezer-safe bag or airtight container. They’ll keep well for up to 3 months.
Reheating: Pop refrigerated or frozen waffles straight into the toaster until hot and crisp. You can also reheat them in a 350°F (175°C) oven for about 5 minutes.
Recipe Tips & Troubleshooting
- The waffles are sticking to the iron. Spray the waffle iron before every waffle, not just the first one. Also make sure it’s fully preheated before adding the batter.
- The batter seems too thick. Add milk, one tablespoon at a time, until it’s thick but still pours easily. It shouldn’t be runny.
- The waffles are pale and soft. Your waffle iron may need a little more time, or you may be opening it too soon. Wait until the steam has mostly stopped before checking for deep golden color and crisp edges.
- The banana flavor is weak. Your bananas probably weren’t ripe enough. Look for bananas with plenty of brown spots for the sweetest flavor.
More recipes to love
- Apple Cinnamon Waffles. Warm cinnamon and tender apples in every bite.
- Crispy Cheddar Cornbread Waffles. A savory waffle that’s perfect next to a bowl of chili.
- Pumpkin Spice Waffles. Made with canned pumpkin and warm spice for a fall favorite.
- Brownie Waffles. Chocolatey and rich enough to pass for dessert.
- ALL BREAKFAST RECIPES
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Banana Waffles
Equipment
- Waffle iron
- Fork or potato masher (for the bananas)
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon salt
- 1 tablespoon baking powder
- 4 tablespoons brown sugar use more or less to taste
- 1 teaspoon cinnamon use more or less to taste
- 2 large eggs
- 6 tablespoons melted butter 3 oz/85 grams
- 1½ cups milk
- 3 teaspoons vanilla extract
- 2 ripe bananas about 200 grams
- cooking spray for the waffle iron
Instructions
- Get prepped. Preheat your waffle iron. Mash 2 ripe bananas well in a small bowl – you want them smooth with no large chunks.
- Mix the dry ingredients. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon baking powder, 4 tablespoons brown sugar, and 1 teaspoon cinnamon.
- Mix the wet ingredients. In a smaller bowl, whisk together 2 large eggs, 6 tablespoons melted butter, 1½ cups milk, 3 teaspoons vanilla extract, and mashed banana until well combined.
- Make the batter. Add the wet ingredients to the dry and mix until just combined. The batter will be thick and lumpy – that's fine.
- Cook the waffles. Spray the waffle iron with cooking spray. Pour in enough batter to just fill the iron and cook until golden brown and slightly crispy at the edges.
- Serve. Top with maple syrup, whipped cream, sliced bananas, or a dusting of powdered sugar.
Notes
- Use ripe bananas – the browner the better. They mash easier and bring more flavor.
- Don’t overmix the batter. Lumps are fine and keep the waffles tender.
- Spray the waffle iron between each waffle so nothing sticks.
- Let the waffles cook until steam stops coming out of the iron – that’s your cue they’re ready.
- Cool completely before freezing so they don’t stick together.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
