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–+ servings
golden brown eggless banana waffle on a plate with a pad of butter and maple syrup on a tile table with fresh flowers.

Eggless Banana Waffles

Mimi Council
You won't miss the eggs in these Eggless Banana Waffles! Their light and fluffy texture and subtle banana flavor go incredibly well with a drizzle of maple syrup!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Course Breakfast
Cuisine American
Makes 8 waffles
Calories 398 kcal

Equipment

  • Digital Food Scale
  • Mixing Bowl
  • Spatula
  • Waffle Iron

Ingredients
 
 

Batter

  • 2 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 dry ingredients: flour, cane sugar, baking powder, sea salt, and cinnamon into the bowl with the bananas.
  • Next, add in the melted butter and milk.
  • Mix to combine into a batter, you'll see small chunks of bananas, that's okay.
  • Preheat your waffle iron. I cooked these on setting 4 on my Cuisinart waffle iron. Measure ½ cup of batter into the waffle iron as I only let these fill the middle portion of my iron (but, you can adjust how much batter you use per waffle depending on your waffle iron).
  • Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron. Repeat until all the remaining batter is gone.
  • 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

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).
  • If you want to make these dairy-free, you can use vegan butter (like Miyoko's) and plant based milk such as coconut milk or almond milk for vegan banana waffles.
  • 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.
  • Ensure that your waffle maker is warm and ready. I like to use a little higher setting than normal for these to get them super golden brown.
  • 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

Calories: 398kcalCarbohydrates: 39gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 451mgPotassium: 220mgFiber: 2gSugar: 9gVitamin A: 799IUVitamin C: 3mgCalcium: 129mgIron: 2mg
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