Vegan Banana Waffles

Ingredients You’ll Need

Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

• Flour. The recipe calls for all-purpose wheat flour. I’ve also successfully made it with whole wheat pastry flour, so feel free to use that if you’d like!
• Cornstarch. This helps give the waffles a delicate, crispy texture.
• Baking powder.
• Cinnamon.
• Salt.
• Bananas. Use bananas that are a bit overripe. Brown spots are good! Check out the photo above — those bananas are perfect!
• Non-dairy milk. Soy milk, almond milk, oat milk, or just about any variety suitable for drinking works! Check out my guide to dairy-free milk if you need help choosing.
• Vegetable oil. Any neutral baking oil will work, such as corn, canola, or melted coconut oil.
• Vanilla extract.

Tip: Got some bananas that are just right for this recipe, but you’re not ready to make it? Freeze them! Just peel, then place them in a freezer bag and into the freezer. They’ll keep for a couple of months. Be sure to include any liquid that accumulates as they thaw — it adds flavor and moisture to the batter.”

How They’re Made

Step 2: Combine dry ingredients. Whisk the flour, cornstarch, baking powder, cinnamon, and salt together.

Step 3: Mash the bananas. Peel them, stick them in a bowl, then hit ’em with a fork or potato masher.

Step 4: Combine wet ingredients. Add the milk, oil, and vanilla to the banana. Stir everything up.

Step 5: Combine wet and dry ingredients. Add the flour mixture to the banana mixture, stirring in a bit at at time until all has been added and combined.

Step 6: Cook the waffles. Add the batter to the hot waffle iron in batches. Your waffle iron probably has a light that tells you when they’re done, but if not, just watch it — the amount of steam coming off of the iron will dramatically decrease when they’re done.

Step 8: Serve. Your vegan banana waffles are ready to enjoy! Pile them on a plate and top them with vegan butter, banana slices, maple syrup, or any combination of the three!

How should I store leftovers of this recipe?

Store any leftover waffles in a sealed bag, stacking them and placing sheets of parchment paper in between. They’ll keep in the fridge for about three days, or in the freezer for about three months. To reheat, simply pop them in the toaster for a few minutes.

Can I make the batter ahead of time?

I don’t recommend it, since the baking powder will fizzle out over time. You can, however, mix the dry ingredients in advance and store them in a jar. Add the wet ingredients just before cooking the waffles.

Can I make this recipe gluten-free?

I haven’t tried making a gluten-free version, but if you’d like to give it a try, I’d recommend swapping out the wheat flour with an all-purpose gluten-free blend.

My waffles came out tough and dry. What gives?

Usually this means your bananas weren’t ripe enough. Just ripe or underripe bananas will have too little moisture and too much starch for this recipe. Make sure they have at least some brown spots.

More Sweet Vegan Breakfast Recipes

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