Eggless Banana Waffles
This recipe for Eggless Banana Waffles makes moist and fluffy waffles without eggs! This waffle recipe without eggs takes less than 10 minutes to mix up and the result is crispy, fluffy waffles – no eggs needed!
If you love waffles as much as I do, check out some of my other favorite waffle recipes like Eggless Apple Cinnamon Waffles, Buttermilk Pumpkin Waffles, Homemade Malted Milk Waffles, Eggless Sourdough Waffles, or Homemade Blueberry Waffles Without Eggs.
A Quick Look At The Recipe
- Recipe Name: Eggless Banana Waffles
- Ready In: 21 minutes
- Makes: 9 waffles
- Main Ingredients: salted butter, all purpose flour, banana
- Flavor Profile: slightly sweet
- Dietary Info: eggless, no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: easy waffle recipe without eggs
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Why You'll Love This Recipe
- Naturally Eggless: This waffle recipe caters to those with egg allergies or dietary restrictions, but people who eat eggs won't even know they're missing. Bananas are a great egg substitute, especially in waffles. They provide moisture and create incredibly fluffy and naturally sweet waffles.
- Naturally Sweet and Flavorful: The bananas in the batter add a natural sweetness and a rich, fruity flavor, reducing the need for additional sugar. This makes these easy waffles not only tastier but also a healthier choice for breakfast. Try them with my Homemade Blueberry Syrup in place of traditional maple syrup.
- Moist and Fluffy Texture: Without eggs, these waffles still achieve a wonderfully moist and fluffy texture thanks to the bananas, which act as a natural binder. The result is a delightful, light, and airy waffle that’s perfect for any breakfast or brunch.
- Easy AF: This waffle recipe is so easy! The batter mixes up in just one bowl and you just need a whisk to mix it up. It comes together quickly for a simple and delicious waffle recipe you can make on a weekend morning.
Ingredients
- Bananas: I use organic large bananas that are very ripe! This ensures they mix into the batter well and provide a sweet flavor instead of a starchy flavor.
- Butter: Use a high quality organic butter. I prefer salted, but unsalted also works. If using unsalted butter, just add a 1/2 teaspoon of salt to the batter. You can also use vegan butter if you prefer.
- Milk: You can use cow's milk, coconut milk, oat milk, or even almond milk. These all work, so it's incredibly easy to make these free of dairy if needed.
- Baking Powder: Baking powder helps make waffles fluffy! Don't substitute for baking soda as there is nothing to react with baking soda to work in this recipe. For more info on leavening agents, check out my post the Difference Between Baking Soda and Baking Powder.
*For a full list of ingredients and measurements, visit the recipe card below.
Tips
- Make sure bananas are overly ripe (blackened) as when bananas ripe the starches turn into sugars. This ensures they are sweet (not starchy) and mix into batter well.
- You can use any kind of milk (cow's milk, coconut, almond, or oat all work).
- Make sure to use baking powder, not soda as there is nothing to react with baking soda. So, waffles will not rise and turn out fluffy if baking soda is used.
- Gluten Free — Replace the all purpose flour with 284 grams (1 ¾ cups plus 1 ½ tablespoons) gluten free flour blend.
How to Make Eggless Banana Waffles
- In a large mixing bowl, mash up the bananas.
- Add the flour, cane sugar, baking powder, sea salt, and cinnamon into the bowl with the bananas.
- Next, add in the melted butter and milk.
- Whisk to combine into a batter, you'll see small chunks of bananas, that's okay.
- Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure ½ cup of batter into the waffle iron as I only let these fill the middle portion of my iron (if you have a smaller iron, may have to do less).
- Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
Topping Ideas
- Butter
- Maple Syrup
- Banana Slices
- Strawberries, Blueberries, Raspberries, or Blackberries
- Whipped Cream, visit How to Make Organic Whipped Cream!
- Caramel Sauce, check out How to Make True Caramel for my 3 ingredient homemade caramel sauce recipe!
- Chocolate Ganache Sauce, find my recipe in the post How to Make Dark Chocolate Ganache for Anything!
Eggless Banana Waffles FAQs
Waffle cooking time all depends on your waffle iron. Most waffle irons will have settings, and you can choose the setting you'd like it to cook at. I usually choose a medium setting for my waffles as I like them golden brown, as opposed to lightly cooked or very dark. Most waffle irons will beep when your waffles are done, depending on the setting chosen. But, the great thing about homemade waffles is you can always lift up the lid to check on them. Unlike pancakes, when you flip them too soon you can ruin them. But, with waffles, if you lift up the iron, you don't damage the waffle at all and you can check its progress.
Store in the fridge in an airtight container for 3 to 5 days. You can reheat in your toaster, toaster oven or air fryer.
I prefer to reheat in the toaster. But, the toaster oven or air fryer also works. Just ensure waffles are warm and slightly crispy for the best experience.
Allow waffles to cool completely. Then place in an airtight container. This can be a freezer safe tupperware or zip bag. I like to place a piece of parchment paper in between each one. This ensures you can easily remove just one. Ensure that the waffles are flat. If the waffles are bent when they go into the freezer, they'll freeze this way. This can make them challenging to reheat in your toaster as they won't fit! Simply remove waffles from the freezer and heat in your toaster, toaster oven or air fryer until warm and crispy!
More Homemade Waffle Recipes
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Eggless Banana Waffles
Equipment
- Digital Food Scale
- Mixing Bowl
- Whisk
- Waffle Iron
Ingredients
Batter
- 3 bananas (very ripe)
- 284 grams all purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 226 grams salted butter (melted)
- 1 ½ cups milk
For serving
- salted butter
- maple syrup
Instructions
- In a large mixing bowl, mash up the bananas.
- Add the flour, cane sugar, baking powder, sea salt, and cinnamon into the bowl with the bananas. Next, add in the melted butter and milk.
- Whisk to combine into a batter, you'll see small chunks of bananas, that's okay.
- Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure ½ cup of batter into the waffle iron as I only let these fill the middle portion of my iron (if you have a smaller iron, may have to do less). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
- Serve immediately with butter and maple syrup!
- Store extra waffles in the fridge for up to 3 days, or freeze for up to 3 months.
Video
Notes
- Make sure bananas are overly ripe (blackened) as when bananas ripe the starches turn into sugars. This ensures they are sweet (not starchy) and mix into batter well.
- You can use any kind of milk (cow's milk, coconut, almond, or oat all work).
- Make sure to use baking powder, not soda as there is nothing to react with baking soda. So, waffles will not rise and turn out fluffy if baking soda is used.
- Gluten Free — Replace the all purpose flour with 284 grams (1 ¾ cups plus 1 ½ tablespoons) gluten free flour blend.
- High Altitude — Follow the recipe as noted.
Nutrition
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Great recipe!
It turned out yummy, thanks!!
thank you so much, so glad you enjoyed!
Best eggless waffles ever!
These were delicious but do you think it would still turn out if I cut the butter measurement in half? It felt like a lot to me…
hi Christina, so glad you enjoyed them! I wouldn’t recommend cutting the butter in half, as the batter would be very dry then and I do not think the waffles would turn out well. If you want to use half coconut oil and half butter, I think that would be a better option if you want less butter. But, if you want to try it, you can, but the batter is will probably be dry, so I would add more milk until it resembles the consistency of what it was when you originally made them. But, bottom line, you can’t just remove fat from a recipe without replacing it otherwise it will not turn out. I hope this helps!