This easy Banana Waffles recipe is perfectly sweet with a hint of spice and plenty of banana flavor. The batter comes together quickly in the blender and cooks in minutes for a quick and easy breakfast or brunch! 

The Best Banana Waffles Recipe 

There’s no better way to start the day than with a warm stack of freshly made waffles. I love all kinds of flavors from classic waffles to pumpkin waffles, apple cinnamon waffles, and blueberry waffles. However, this waffle recipe with bananas might be one of my all-time favorite variation. Think of it like banana bread meets classic waffles. 

These waffles come together in the blender, the batter cooks in minutes, and they’re perfectly fluffy. Every bite is loaded with sweet delicious banana cinnamon flavor. 

Made with rolled oats and simple ingredients, these waffles are naturally gluten-free and can easily be made dairy-free, too. Plus, they’re way tastier than any boxed variety. You can even make a big batch in advance to reheat for several days! 

Add your favorite toppings, and this is guaranteed to become one of your favorite breakfast recipes. 

More Reader Favorite Banana Recipes

Find even more more of our favorite banana recipes

waffle ingredients in small bowls

Ingredients You’ll Need

Ripe bananas: You can’t have banana waffles without bananas! You’ll need 2 ripe bananas for this recipe. 

Rolled oats: Instead of traditional all-purpose flour, these waffles use old-fashioned oats as the base. If you have gluten sensitivity or allergy be sure to grab certified gluten-free rolled oats.

Eggs: You’ll need two large eggs to act as a binder in this recipe. 

Almond milk: We’re using plain unsweetened almond milk for this recipe. I’ve included substitutions below if needed. 

Vanilla extract: You’ll need half a tablespoon to add a rich, sweet, vanilla taste. 

Cinnamon: Ground cinnamon infuses the waffles with a warm flavor. 

Maple syrup: I like to use this to sweeten the batter just a little bit. The flavor works so well with the banana and cinnamon.

Melted butter: A little bit of melted butter goes a long way to give these waffles the perfect buttery flavor.

Baking powder: This is crucial to create the fluffy texture we want. Make sure it’s fresh! 

waffle ingredients in blender

Ingredient Substitutions

Old Fashioned Oats: For this recipe, I recommend using old-fashioned oats, which are often referred to as rolled oats, instead of quick oats. Quick oats will change the texture of the waffles. So, it’s best to stick with old-fashioned.

Eggs: If you have an egg allergy you can substitute flax eggs or your favorite vegan egg alternative. I’ve also tried making this banana waffles recipe without any eggs, and while it does change the texture it still tastes delicious.

Almond Milk: You can substitute almond milk for oat milk, cashew milk, or dairy milk if you prefer.

Maple Syrup: Feel free to swap the maple syrup with honey. You can also leave out a sweetener altogether if you prefer.

Butter: You can swap the butter for ghee or a vegan butter if you like.

Mix-Ins: Feel free to get creative, and add your favorite mix-ins to these waffles like chopped nuts, seeds, fruit, or chocolate chips!

Helpful Kitchen Tools 

  • Waffle Maker
  • Silicone Spatula
  • Tongs
  • Measuring Cups
  • Measuring Spoons
  • High-Powered Blender
  • Wire Rack
waffle batter in waffle iron

How to Make

Step One: Add the bananas, gluten-free oats, eggs, milk, vanilla, cinnamon, maple syrup, ghee, and baking powder to a high-powered blender. Pulse until the batter is well combined and smooth. 

Step Two: Allow the waffle batter to rest for a few minutes. This will allow the oats to soak up some of the moisture, making your waffles nice and crisp. In the meantime, heat your waffle maker. I heat mine to level 4, but you know your device best!

Step Three: Once the waffle maker is heated, grease it with nonstick cooking spray. Next, fill the waffle maker with the batter, close the lid, and cook until your banana waffle is golden brown and beginning to crisp. 

Step Four: Transfer the cooked waffle to a wire rack or baking sheet. 

Step Five: Repeat this process, greasing the waffle maker in between each waffle, until all the batter is used. Serve your banana waffles warm with your favorite toppings! 

cooked waffle in waffle iron

Tips and Tricks

  1. Be sure to blend your waffle batter to a completely smooth consistency. The length of time needed to blend will depend on the power of your blender. 
  2. Be sure to give your waffle maker a quick spray or swipe of oil before adding the batter. I recommend using coconut oil or avocado oil. Doing this for each fresh batch of batter will ensure that they do not stick and can be removed from the waffle maker easily.
  3. To achieve the perfect doneness, pay attention to the steam that comes out of the waffle maker while the waffle is cooking. Check your waffles for doneness once the steam has stopped coming out of the sides. Your banana waffles are done when the exterior is golden and slightly crisp. 
  4. While these waffles are not as crisp as waffles made with traditional all-purpose flour, they do crisp up a bit in the waffle maker. If you want to ensure they are as crispy as possible, avoid stacking the waffles on top of each other while on the cooling rack or sheet pan. This will keep the waffle edges crispy. 
butter on waffles with fresh fruit

Topping Ideas and Serving Suggestions

Of course, this banana waffle recipe is delicious on its own with just a drizzle of maple syrup. Serve the waffles alongside a cup of coffee for the perfect breakfast or brunch. 

Or, enjoy them with savory options like Spinach Bacon Quiche, Loaded Breakfast Egg Muffins, or Sausage Breakfast Casserole for a complete breakfast spread. 

And if you really want to take your waffles to the next level you can’t forget the toppings! A few of my favorite additions include: 

  • Fresh fruit like bananas or berries
  • Chopped pecanswalnutsgranola, or pumpkin seeds for extra crunch
  • A bit of applepumpkin butter, or peanut butter on top
  • A drizzle of honey in place of maple syrup
  • A dollop of creamy Greek yogurt (use dairy-free if needed) 
  • A bit of softened butter 
  • Whipped cream 
  • Powdered sugar
  • Chocolate syrup
maple syrup being poured over waffle

How to Store and Reheat

Store cooked and cooled banana waffles in an airtight container in the fridge for up to 2 to 3 days. 

To Serve: 

  1. Reheat in the oven. You can wrap the waffles in a sheet of foil, and pop them in the oven at 350 degrees for around ten minutes until they are completely warmed through.
  2. Reheat in the microwave. If you are a little short on time, you can use the microwave to reheat your waffles! Place the waffles onto a microwave-safe plate in a single layer, transfer the frozen waffles into your microwave, and reheat for thirty seconds at a time until they are completely warmed through.

How to Freeze

  1. Let the fully cooked waffles come to a complete cool first. You don’t want to place steaming hot waffles into a cold freezer.
  2. Once your waffles are completely cool, layer them between wax or parchment paper. This helps prevent the waffles from sticking together and makes it easier for you to remove individual waffles from the freezer.
  3. Transfer the layered waffles to a freezer-safe storage bag or container. If you are using a freezer-safe bag, try to remove as much air as you can from the bag. The waffles should be good for up to 3 months in the freezer. 
  4. Reheat as normal when you’re ready to eat. 

Frequently Asked Questions

What is the difference between a pancake and a waffle? 

Pancakes and waffles usually have the same basic ingredients. However, waffles typically contain more fat and sugar. This is what creates their crisp exterior and soft, chewy center. 

waffles on parchment paper with fruit and powdered sugar

More Delicious Breakfast Recipes

I hope you give this Banana Waffles Recipe a try! It’s so easy to make and great for meal prep! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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waffles on plate with powdered sugar and fresh fruit

Banana Waffles

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  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This easy Banana Waffles recipe is perfectly sweet with a hint of spice and plenty of banana flavor. The batter comes together quickly in the blender and cooks in minutes for a quick and easy breakfast or brunch! 


  • 2 ripe bananas
  • 1 1/2 cups gluten free rolled oats
  • 2 eggs
  • 1/2 cup almond or oat milk
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup
  • 2 tablespoons melted butter
  • 2 teaspoons baking powder


  1. Add the bananas, gluten free oats, eggs, milk, vanilla extract, cinnamon, maple syrup, ghee, and baking powder to a high-powered blender.
  2. Blend until the batter is completely smooth.
  3. Allow the batter to rest for a few minutes. This will allow the oats to soak up some of the moisture. While your batter is resting, heat your waffle maker. (I heated mine to level 4 on my waffle maker).
  4. Once the waffle maker is heated, spray it with a little non-stick spray (I used avocado oil non-stick spray), fill the waffle maker with batter, close the lid and let cook until the waffle is golden brown and beginning to crisp. This takes 5-6 minutes in my waffle maker. Once the steam stops coming out from the sides of the waffle maker, I like to check for doneness.
  5. Transfer the cooked waffle to a wire cooling rack or baking sheet.
  6. Repeat this process until all of the waffle batter has been cooked. Be sure to give the waffle maker a quick spray of oil before adding new batter each time.
  7. Serve the waffles with additional toppings like sliced bananas, berries, powdered sugar, and maple syrup.

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Jess Gaertner

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