Crispy on the outside, light and tender on the inside. These easy vegan banana waffles are made even tastier with hints of cinnamon and vanilla. The perfect way to start the weekend, freeze any leftovers for quick weekday breakfasts!
Like most banana recipes, this one was borne out of the need to use up some spotty bananas. Seems these days with waffle obsessed kids, I make these more than I do banana bread! They come together easily, so I can leisurely drink my coffee while the waffles are cooking.
Aside from how easy these are to make, and how excited my kids are to eat them, I love how they make the house smell as they cook. They are lightly spiced with cinnamon and vanilla, so their scent is the ultimate in homey!
I often make a double batch of these on the weekend and then freeze the leftovers. This makes for quick breakfasts during the week. Take a waffle out of the freezer, microwave it for about 15 seconds and then toast it to crisp it up. You can do that in a toaster depending on the size of the waffles you make, or pop it back into the waffle maker on a low setting.
Tips for Perfect Banana Waffles:
- use really ripe bananas. Ripe bananas have 2 things going for them – they are sweeter and they also mash much easier so they will be incorporated into the waffle batter much nicer.
- the crisp exterior is partly thanks to the cornstarch in the recipe. It also contributes to a lovely tender interior.
- the oil is also important for the textures (both the crispiness and tenderness.) Go with a mild oil like avocado for a neutral flavor.
- don’t overmix the batter – doing so will strengthen the gluten in the flour and the waffles will end up tough and rubbery.
- the best way to tell if a waffle is cooked is to watch for steam to stop coming out of the waffle maker. This is particularly true for banana waffles. If you insert a toothpick into the waffle, you may hit bits of banana which looks a lot like raw dough. Once the steam stops and the outside of the waffles are golden, they should be done!
- don’t stack your waffles – they will lose their crisp exteriors.
Vegan Banana Waffles
banana waffles are made even tastier with hints of cinnamon and vanilla.
The perfect way to start the weekend, freeze any leftovers for quick
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/4 cups unsweetened plant-based milk
- 1 cup very ripe mashed bananas (approximately 2 bananas)
- 1/3 cup neutral oil (e.g. avocado, canola, etc)
- 1 1/2 tsp vanilla extract
- 3/4 cup chopped nuts, optional (e.g. pecans or walnuts)
- Preheat waffle iron according to manufacture’s instructions.
- In a large bowl, sift and whisk the flour, sugar, cornstarch, baking powder, cinnamon, and salt together.
- In a medium sized bowl, mix the mashed bananas, plant-based milk, oil and vanilla together. Pour in the wet ingredients into the dry ingredients and mix just until blended. It’s okay if it’s lumpy. Stir in the nuts if using. Do not overmix.
- Cook the waffles according to the waffle iron manufacturer’s instructions, or until the waffle iron stops steaming. These waffles are a slightly darker colour when cooked at higher temperatures because of the sugars from the bananas. You may wish to use a medium setting. Don’t stack your waffles or they will lose their crisp exteriors.
- Serve with fresh bananas, chopped nuts or fresh fruit, and maple syrup.