Banana Waffles or Eggless Whole Wheat Banana Waffles are light, fluffy, moist inside, and crisp on the outside. They are great for breakfast and a healthier dessert. These waffles are wholesome, with the benefits of whole grains and bananas.
Eggless and Whole Wheat Banana Waffles
Waffles are generally served for breakfast. And if they are made with whole-grain flour, then it makes the perfect start to the day. I have not added any sugar to make these waffles. Instead, they have the natural sweetness of bananas.
Making banana waffles is an easy solution to use overripe bananas. My family loves these waffles, and I often make them for weekend breakfast or brunch. My son does not mind enjoying this waffle as a late afternoon or early evening snack.
Banana Waffles are eggless, made with whole wheat flour, earthy, wholesome, satisfying, naturally sweetened, and very delicious. They are full of banana flavors, and having them with maple syrup or honey is just so divine!
Ingredients and Notes
- Whole Wheat Flour: I have used white whole wheat flour for this recipe. It has the same nutritional values as whole wheat flour. It is made from white soft wheat, making the flour pale in color and mildly nutty. But you do not need to use white whole wheat flour necessarily; you can use regular whole wheat flour instead.
- Baking Powder: This makes the waffles light and fluffy. Do not use baking soda instead of baking powder.
- Salt: It adds flavor and a contrast to the sweetness. But you can skip if you want.
- Milk: Milk makes the waffles moist and soft inside. You can use whole milk or low-fat milk, but do not use fat-free dairy. Instead of dairy milk, you can also use almond milk.
- Oil: I have used extra light olive oil, which does not have the typical olive oil flavor or taste. Instead of extra light olive oil, use another neutral-flavored oil, like sunflower, canola, or vegetable oil.
- Vanilla: It adds pleasant, warm, and sweet flavors to these banana waffles.
- Bananas: To make these waffles, use overripe bananas. They will be naturally sweetened. You can also use frozen bananas, thaw them, and blend them with the milk.
How To Make Eggless and Whole Wheat Banana Waffles
- Preheat your waffle iron while you prepare the batter.
- Whisk whole-wheat flour, baking powder, and salt together until well combined.
- Set aside.
- Place diced bananas into the blender and add 1 cup of milk.
- Blend it into a smooth puree.
- Now, take this banana puree into a large mixing bowl.
- To this, add 2 cups of warm milk, oil, and vanilla.
- Mix well.
- Add flour mixture gradually to the wet mixture and mix until just combined.
- Do not overmix; if the batter is a little lumpy, it is fine.
- Pour the batter into the preheated waffle iron.
- Cook the waffles as directed in the instructions of your waffle iron.
- Serve the eggless whole wheat banana waffles with your choice of toppings.
Serving Suggestions
Serve the banana waffles with maple syrup and banana slices.
You can also serve it with honey or agave syrup instead of maple syrup.
Top the waffles with a dollop of whipped cream and some fresh berries.
For a dessert treat, top the waffles with sweetener and vanilla ice cream.
Storing And Freezing The Waffles
Store the leftover waffles in an airtight container and refrigerate for up to 3 days. When you want them, warm them in the toaster, top them with the desired toppings, and enjoy!
You can also easily freeze the waffles for up to 3 months. After making the waffles, allow them to cool completely. Then, place them in the freezer bag or container and freeze them. When ready to eat, take out as many as you want, warm them in the toaster, and enjoy!
Helpful Tips For Banana Waffles
Flour: I have used white whole wheat flour, which has the same nutritional values as whole wheat flour. The only difference is that it is made from white soft wheat, making the flour pale in color and mildly nutty in taste. But you can use regular whole wheat flour. Also, you can swap half of the whole wheat flour with all-purpose flour.
Sweetness: If you like your waffles very sweet, you can add 2-3 tablespoon of sugar to the batter.
Batter: Do not overmix the batter; otherwise, the waffles will become dense and chewy.
Scaling: You can make these waffles in a big batch and freeze them for up to 3 months.
Variations: For more flavor, you can add ground cinnamon or nutmeg to the dry ingredients. For a banana chocolate treat, add chocolate chips to the batter.
Reheating: If you want to reheat the waffles, simply toast them like a bread slice and serve.
Frequently Asked Questions
Yes! Instead of using dairy milk, use almond milk. Or you can also use cashew milk. If you are okay with coconut flavor in your waffles, you can also use coconut milk.
You can mix fresh or frozen blueberries into the batter and then make the waffles. Chocolate chips also taste great in these waffles. After adding blueberries or chocolate chips, you can still freeze the waffles.
More Banana Recipes
Recipe Card
Banana Waffles / Eggless Whole Wheat Banana Waffles
Video
Ingredients
- 3 cups whole wheat flour
- 4 teaspoon baking powder
- 1 teaspoon Salt
- 2 cups warm milk + 1 cup milk
- ½ cup extra light olive oil (or other oils like sunflower, canola, vegetable)
- 2 teaspoon pure vanilla extract
- 2 large or 4 small overripe bananas diced
Instructions
- Pre-heat your waffle iron while you prepare the batter.
- Whisk whole-wheat flour, baking powder, and salt together until well combined. Set aside.
- Place diced bananas into the blender and add 1 cup of milk. Blend it into a smooth puree.
- Now take this banana puree into a large mixing bowl. To this, add 2 cups of warm milk, oil, and vanilla. Mix well.
- Add flour mixture gradually to the wet mixture and mix until just combined.
- Do not overmix; if the batter is a little lumpy, it is fine.
- Pour the batter into the preheated waffle iron. Cook the waffles as directed in the instructions of your waffle iron.
- Serve the eggless whole wheat banana waffles with your choice of toppings.
Serving Suggestions
- Serve the banana waffles with maple syrup and banana slices.
- You can also serve it with honey or agave syrup instead of maple syrup.
- Top the waffles with a dollop of whipped cream and some fresh berries.
- For a dessert treat, top the waffles with sweetener and vanilla ice cream.
Storing and Freezing The Waffles
- Store the waffles in an air-tight container and refrigerate for up to 3 days. Then when you want to have it, warm it in the toaster, top with the desired toppings, and enjoy!
- You can also easily freeze the waffles for up to 3 months. After making the waffles, allow them to cool completely. Then place them in the freezer bag or container and freeze the waffles. When ready to eat, take out as many you want, warm in the toaster, and enjoy!
Notes
- Flour: I have used white whole wheat flour, which has the same nutritional values as whole wheat flour. The only difference is that it is made from white soft wheat, making the flour pale in color and mildly nutty in taste. But you can use regular whole wheat flour. Also, you can swap half of the whole wheat flour with all-purpose flour.
- Sweetness: If you like your waffles very sweet, you can add 2-3 tablespoon of sugar to the batter.
- Batter: Do not overmix the batter; otherwise, the waffles will become dense and chewy.
- Scaling: You can make these waffles in a big batch and freeze them for up to 3 months.
- Variations: For more flavor, add ground cinnamon or nutmeg to the dry ingredients. For a banana chocolate treat, add chocolate chips to the batter.
- Reheating: If you want to reheat the waffles, simply toast them like a bread slice and serve.
parul agrawal says
Love it, thanks for the recipe! Waffles turned out perfectly crispy and tasty. I added chocolate chips and a little sugar, and they are my son’s favorite waffles now.
Please also tell exactly how to freeze them.
Jigna says
Hi Parul, I am happy that your son liked it. Thank you so much for your feedback.
To freeze the waffles, once they are cool completely, place them in the freezer container or bag. Keep the waffles in the freezer for up to three months. For reheating, place your waffle in the toaster and warm it before serving.
Megan says
I tried this recipe because I was out of eggs. I found the batter to be too thin more like pancake batter. It kept sticking in my waffle maker even with the addition of greasing my iron which I do not normally need to do. I added more flour and oil to see if that helped. It did not. I then thinned the batter and made pancakes. I think the original recipe as posted would make a fantastic pancake reciepe. As I tried to figure out the problem I read that a lot of people had issues with eggless mixes sticking to their irons. I had a nostalgia mini waffle maker.
Jigna says
Hi, I don’t know why the batter was so thin for you. Did you use whole wheat flour? You can see the batter consistency in the picture and the video. Also, it never sticks to my waffle maker.
However, I am sorry this recipe did not work for you.
Catalina says
Amazing!!!!! This is the best waffle recipe ever!!!!!! Thank you so much
Jigna says
Hi Catalina, thank you so much for your feedback and it is nice to hear you liked this recipe.