Best banana bread waffle recipe! This recipe makes delicious waffles that taste like banana bread in just minutes. Great breakfast recipe.
For years, breakfast was just whatever I could grab on my way out the door. So my main requirement for breakfast was that it had to be portable.
And that meant that pancakes and waffles were out. Until now!
Since these banana bread waffles have some sweetness from the bananas and the little caramelized pearl sugar bites, they don’t need any extra syrup (perfect for eating on the go!).
I make a batch on the weekends when I have a little more time, toss them in the freezer (once they’re cool), and then pop them into the toaster when we’re ready for them.
How to make banana bread waffles
In a large bowl, whisk the buttermilk, vanilla, mashed banana, and melted butter together until well-combined. I recommend mixing the batter by hand with a whisk.
Add dry ingredients, and whisk in just until combined. Grease the waffle iron, and cook the waffles according to your waffle iron’s directions.
Carefully remove the waffle. The sugar will caramelize and be very hot.
- Buttermilk: Regular or low-fat buttermilk is ok.
- Bananas: You’ll want to use overripe bananas like you would when making banana bread. I like to use bananas that are yellow with a fair amount of brown speckling on them.
- Pearl Sugar: Pearl sugar can be difficult to find. It’s available online (Amazon) and in specialty stores. If you can’t find pearl sugar, you can break sugar cubes into small chunks in place of the pearl sugar.
- Freezing: I like to place the waffles on a cooling rack to let them cool to room temperature.
- If you want to add a little extra deliciousness to these waffles, they are fantastic as a waffle sandwich with a little peanut butter or cream cheese spread in between them.
How to freeze
These waffles freeze well. Once they’ve been cooked and have cooled to room temperature, place them in a freezer-safe container like a freezer-safe baggie.
If stacking the waffles, place a sheet of waxed paper or parchment paper between the waffles to keep them from sticking. I reheat the waffles in the toaster oven.
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Banana Bread Waffles
- 1 ½ cups buttermilk
- 1 tablespoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 large bananas)
- 2 tablespoons butter melted
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons pearl sugar or about 6 sugar cubes broken into chunks
- In a large bowl, stir together buttermilk, vanilla, bananas, and melted butter.
- Add flour, baking powder, baking soda, salt, brown sugar, cinnamon, and nutmeg to buttermilk mixture, and stir until just combined.
- Spray waffle iron with nonstick cooking spray and add batter according to waffle iron’s directions (I have a 4-square waffle iron, and I used 1 cup of batter per waffle).
- Sprinkle waffle with pearl sugar or broken sugar cubes.
- Cook waffles according to your waffle iron’s directions.
- Be careful removing waffle from iron – the sugar will caramelize and will be extremely hot.
- Buttermilk: Regular or low-fat buttermilk is ok. If you don't have buttermilk, you can make a substitute with this easy recipe.
- Bananas: You'll want to use overripe bananas like you would when making banana bread. I like to use bananas that are yellow with a fair amount of brown speckling on them.
- Pearl Sugar: Pearl sugar can be difficult to find. It's available online (Amazon) and in specialty stores. If you can't find pearl sugar, you can break sugar cubes into small chunks in place of the pearl sugar.
- Freezing: I like to place the waffles on a cooling rack to let them cool to room temperature before freezing.
- Nutrition values are estimates.
Originally published 3/27/13. Updated with new photos and tips 2/22/20.
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