VEGAN BANANA BREAD WAFFLES

These Vegan Banana Bread Waffles are golden brown, crispy on the outside, soft on the inside with crunchy chunks of walnuts. They are quick and easy to make in less than 15 minutes. Perfect as a sweet breakfast for a lazy weekend. Naturally sweetened. Dairy-free, egg-free.

Banana bread waffles on plate with fruit, walnuts, and maple syrup

THESE BANANA BREAD WAFFLES ARE

  • vegan
  • dairy-free
  • egg-free
  • golden brown and crispy on the outside
  • soft on the inside
  • full of sweet banana flavor
  • naturally sweetened
  • quick and easy to make
  • packed with crunchy chunks of walnuts
  • a perfect breakfast for banana bread lovers

Close up of vegan waffles

WHAT YOU NEED TO MAKE BANANA BREAD WAFFLES

You need the following ingredients to make these vegan banana bread waffles (the exact measurements are in the recipe card below):

  • All-purpose flour – For a healthier version, you can use spelt or whole-wheat flour.
  • Baking powder – helps to raise the batter.
  • Sea salt – balances the sweetness.
  • Ground cinnamon – optional ingredient but adds nice warm flavor.
  • Bananas – Make sure the bananas are overripe with lots of brown spots. That’s when they are super sweet and easy to mash. You can also use frozen bananas (overripe as well). Just let them thaw at room temperature or defrost them in the microwave before making the batter.
  • Maple syrup – perfectly sweetens the banana waffles. Use organic maple syrup.
  • Sunflower oil – or use canola oil or olive oil.
  • Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
  • Apple cider vinegar – You can substitute it for lemon juice.
  • Walnuts – Chopped the walnuts into small chunks, or you can also use a walnut meal. Use good-quality walnuts. You can also use chocolate chips instead.

Equipment you need:

  • Medium-size bowl
  • Whisk
  • Large bowl
  • Fork or potato masher
  • Silicon spatula
  • Waffle iron (non-stick)

Ingredients for vegan waffles

HOW TO MAKE VEGAN BANANA BREAD WAFFLES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these banana bread waffles is super easy and comes with 3 following steps:

1. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.

Combined dry ingredients

2. Step: Make the waffle batter

Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, sunflower oil, unsweetened almond milk, and apple cider vinegar, and stir to combine.

Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until incorporated. Don’t overmix the batter. Finally, fold in chopped walnuts.

Waffle batter recipe steps

3. Step: Cook the waffles and serve

Heat the waffle iron and spray it with oil (if you don’t have non-stick waffle iron). When your waffle iron is hot enough, pour the batter (1/2 batter for 2 waffles) to cover the waffle iron on each side. Cook until golden brown, about 7-10 minutes. Remove from iron, set aside, and repeat the process with the remaining batter. Serve warm with sliced banana and maple syrup.

Headshot of waffles topped with bananas, blueberries, walnuts, and maple syrup

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE WAFFLE BATTER THE NIGHT BEFORE?

Yes, you can make the waffle batter the night before. Store it in an airtight container in the fridge for up to 1 day.

CAN I MAKE THE WAFFLES GLUTEN-FREE?

For a gluten-free version, use gluten-free 1:1 baking flour.

CAN I STORE LEFTOVER WAFFLES?

Yes! First, make sure the waffles have cooled completely. Then store them in an airtight container or a plastic zip-lock bag in the fridge for up to 3 days. Then reheat them in a microwave or oven for a few minutes.

CAN I FREEZE BANANA BREAD WAFFLES?

For sure! You can freeze the waffles for up to 3 months. Store them in a plastic zip-lock bag or an airtight container. To defrost them, bake them in preheated oven at 350°C (175°C) for about 5-10 minutes, or microwave for about 1 minute.

Banana waffles served with sliced banana, blueberries, chopped walnuts, and maple syrup

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Headshot of waffles topped with bananas, blueberries, walnuts, and maple syrup

VEGAN BANANA BREAD WAFFLES

Plantiful Bakery
These Vegan Banana Bread Waffles are golden brown, crispy on the outside, soft on the inside with crunchy chunks of walnuts. They are quick and easy to make in less than 15 minutes. Perfect as a sweet breakfast for a lazy weekend. Naturally sweetened. Dairy-free, egg-free.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American, Vegan
Servings: 4 waffles
Calories Per Serving: 326 kcal

Ingredients
  

Banana Bread Waffles:

  • 140 g all-purpose flour*
  • 2 tbsp baking powder
  • pinch of sea salt
  • ¼ tsp ground cinnamon (optional)
  • 200 g ripe bananas (=2 small bananas)
  • 2 tbsp maple syrup
  • 2 tbsp sunflower oil or canola oil
  • 5 tbsp unsweetened almond milk or any plant-based milk
  • 1 tbsp apple cider vinegar or lemon juice
  • 40 g walnuts, chopped ** (=about ¼ cup)
  • Baking spray (if you don’t have non-stick waffle iron)

Toppings (optional):

  • banana sliced
  • chopped walnuts
  • maple syrup

Instructions

  • To a medium-size bowl, add all-purpose flour, baking powder, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.
  • Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, sunflower oil, unsweetened almond milk, and apple cider vinegar, and stir to combine.
  • Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until incorporated. Finally, fold in chopped walnuts.
  • Heat the waffle iron and spray it with oil (if you don’t have non-stick waffle iron). When your waffle iron is hot enough, pour the batter (1/2 batter for 2 waffles) to cover the waffle iron on each side. Cook until golden brown, about 7-10 minutes. Remove from iron, set aside, and repeat the process with the remaining batter. Serve warm with sliced banana and maple syrup.

Notes

* All-purpose flour: You can use spelt or whole-wheat flour for a healthier version.
** Walnuts: You can use any nuts or chocolate chips instead.

Storing:

You can freeze the waffles for up to 3 months. Store them in a plastic zip-lock bag or an airtight container. To defrost them, bake them in preheated oven at 350°C (175°C) for about 5-10 minutes, or microwave for about 1 minute.
Please read my blog post above for tips and helpful information.
Keyword all-purpose flour, almond milk, apple cider vinegar, bananas, cinnamon, maple syrup, sunflower oil, waffle iron, walnuts

Nutrition Facts

Serving: 1 waffle* / Calories: 326kcal / Total Fat: 14,1g / Saturated Fat: 1,4g / Cholesterol: 0mg / Total Carbohydrate: 46,2g / Fiber: 3,1g / Sugar: 12,4g / Protein: 5,8g / Sodium: 49mg / Potassium: 284mg / Iron: 2,1mg

* Nutrition Facts are counted without any toppings.

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