These waffles use sliced banana rounds folded into the batter — not mashed — so the pieces caramelize directly against the hot iron and stay distinct in every bite. The batter takes about 10 minutes to mix, and the whole batch is done in 25. If you need a weekend breakfast that works for a crowd without much cleanup, this is a solid one to keep in rotation.
Why this recipe works
Two things make a real difference here. First, slicing the bananas into rounds instead of mashing them keeps the batter from getting dense and gummy — the slices hold their shape, press against the iron, and caramelize into soft, jammy pockets rather than disappearing into the crumb. Second, coconut oil behaves differently from butter in a waffle batter: it stays slightly firmer at room temperature, so when it hits the hot iron it creates a crispier exterior than most oils or melted butter will give you. The two tablespoons of brown sugar reinforce that caramelization without pushing the waffles into dessert territory.
About the ingredients
- Coconut oil: Use refined coconut oil if you want a neutral flavour, or unrefined if you don’t mind a faint coconut note. Either works — just make sure it’s fully melted and not warm enough to scramble the eggs when you combine the wet ingredients.
- Brown sugar: Light brown sugar is called for here. Dark brown sugar has more molasses and will make the waffles slightly stickier on the iron — not a problem, but worth knowing.
- Bananas: Ripe bananas with plenty of brown spots work best. Under-ripe bananas won’t caramelize as well and the flavour will be flat.
- Whole milk: Higher fat content helps with browning and texture. Lower-fat milks work but the waffles will be a little less rich.
Troubleshooting
- Waffles sticking to the iron: This usually means the iron wasn’t hot enough before you poured the batter, or you opened the lid too early. Let the iron fully preheat and wait until the steam has stopped before checking — opening early tears the waffle in half.
- Batter too thick to pour: Banana moisture varies. If the batter sits for a few minutes and tightens up, stir in a tablespoon of milk at a time until it pours easily. Don’t add too much or the waffles won’t crisp.
- Pale, soft waffles with no colour: The iron probably isn’t running hot enough. Most home waffle irons have a ready light, but it often clicks on before the plates are truly hot. Give it an extra minute after the light comes on.
- Banana rounds sinking to the bottom of the batter: This happens if the batter is too thin or the bananas are very ripe and heavy. Fold them in just before pouring each waffle rather than all at once at the start — skip the garnish on top entirely if you’re short on time, it’s not worth the extra dish.
- Waffles going soggy while you finish the batch: Make sure the wire rack is elevated on a baking sheet so air circulates underneath. Stacking waffles directly on a plate traps steam and kills the crispness fast.
Leftovers and make-ahead
Cooked waffles keep in the fridge for up to 3 days in an airtight container. For longer storage, freeze them in a single layer first, then stack with parchment between each waffle — they’ll keep for up to 2 months. Reheat straight from frozen in a toaster or in a 350°F oven for about 5 minutes; the toaster is faster and gets the edges crisper. Skip the microwave, which turns them limp. If you want to get ahead the night before, measure and mix your dry ingredients into one bowl and your wet ingredients into another, then store them separately in the fridge. In the morning, combine, fold in freshly sliced bananas, and cook. Don’t slice the bananas the night before — they’ll oxidise and turn brown in the batter.
Banana Waffles – Fluffy, Caramelized & Easy
Equipment
- Waffle iron
- Large mixing bowl
- Whisk
- Spatula
- Wire cooling rack
- Cutting Board and Knife
Ingredients
- 3 medium eggs
- 2 cups all-purpose flour
- 1¾ cups whole milk
- ⅓ cup coconut oil melted
- 2 tablespoons light brown sugar packed
- 4 teaspoons baking powder
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 medium bananas sliced into rounds, for batter
- as needed bananas sliced, for topping
- as needed non-stick cooking spray
Instructions
- Preheat your waffle iron and spray with non-stick spray.
- Whisk 3 eggs in a large bowl until lightly beaten. Add the vanilla extract, melted coconut oil, and milk and whisk until well combined.
- Slowly add in the flour, mixing consistently.
- Add the brown sugar, baking powder, and salt to the bowl. Mix until just combined and smooth — do not overmix or the waffles will be tough.
- Slice 2 bananas into ¼-inch (6mm) rounds and gently fold them into the batter using a spatula. Be careful not to overmix — a few streaks of batter are fine.
- Pour approximately ½ cup (120ml) of batter onto the centre of the preheated waffle iron and close the lid. Cook for 3-5 minutes until the steam stops escaping and the waffle is golden brown. Transfer cooked waffles to a wire rack set inside a baking sheet in a 200°F / 95°C oven to keep warm while you cook the remaining batter. Serve topped with sliced bananas, fresh berries, a pat of butter, and warm maple syrup.
Notes
- Storage: Leftover waffles keep in the fridge for up to 3 days in an airtight container. Freeze for up to 2 months — separate layers with parchment paper to prevent sticking.
- Make-ahead: Prepare the dry and wet ingredients separately the night before. Combine, fold in bananas, and cook in the morning.
- Substitutions: Swap coconut oil for melted unsalted butter for a more classic flavour. Use oat milk or almond milk in place of dairy milk. Whole wheat flour can replace up to half the all-purpose flour.
- Pro tip: Melt the coconut oil fully before adding it to the wet ingredients — this prevents lumps and distributes fat evenly through the batter for consistently crispy edges.
- Reheating: Reheat frozen waffles directly in a toaster or in a 350°F / 175°C oven for 5 minutes until crisp. Avoid the microwave, which makes them soggy.
Nutrition
FAQ
Can I use a Belgian waffle iron instead of a standard one?
Yes, a Belgian iron works well here. The deeper pockets give the banana rounds more surface contact with the plates, which actually improves caramelization. Cooking time will run closer to the 5-minute end of the range, so wait for the steam to stop before you check.
My bananas aren’t very ripe — will the recipe still work?
It will work, but the banana flavour will be noticeably milder and the rounds won’t caramelize as much. If your bananas are firm and pale, slice them thinner — closer to ⅛ inch — so they soften fully against the iron.
Can I make these without eggs?
A flax egg works as a substitute — mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit for 5 minutes before using. The waffles will be slightly less fluffy and a bit denser, but they’ll hold together and cook through fine.
Why does my batter look lumpy after I add the flour?
A few small lumps are fine and won’t affect the finished waffle — overmixing to remove them is what makes waffles tough. Stop mixing as soon as no dry flour streaks remain, even if the batter isn’t perfectly smooth.
If you liked this one
- Golden Buttermilk Waffles
- Ultimate Banana Bread
- Fluffy Homemade Pancake Mix
- Classic Diner-Style Pancakes
