These vegan banana waffles are golden, crispy and loaded with banana flavor. Serve them with extra sliced banana and drizzled with syrup. Perfect for family breakfasts.
Put bananas in anything and it’s pretty much guaranteed to make it more delicious. Banana bread anyone? Chocolate chip banana bread? Banana bread muffins? Mmmm!
These vegan banana waffles take something pretty fantastic – waffles – and make them even more fantastic.
They are golden, crispy and packed with banana flavor. They also freeze beautifully so leftovers are not a problem at all.
And if you love waffles then also check out our classic vegan waffles, vegan blueberry waffles and vegan pumpkin waffles.
Ingredients You’ll Need To Make These Waffles
Ingredient Notes
- Bananas – these should be ripe and spotty with no green in sight.
- Coconut oil – can be replaced with a different oil or melted vegan butter.
- Soy milk – can be replaced with any other non-dairy milk.
- Light brown sugar – we only use 2 tablespoons of sugar in this recipe. You can switch this for dark brown sugar or granulated sugar or coconut sugar.
How To Make Vegan Banana Waffles
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Put the waffle maker on to preheat while you mix the batter.
- Sift all purpose flour into a mixing bowl and add baking powder, baking soda, cornstarch, cinnamon, nutmeg, light brown sugar and salt. Mix together.
- Add soy milk, mashed banana, melted coconut oil and vanilla extract and mix into a thick batter. Don’t overmix. It’s okay if the batter seems lumpy.
- When your waffle maker is hot, grease it with oil or spray it with non-stick spray.
- Place even amounts of batter onto each side of the heated waffle iron, close it, and leave the waffles to cook for roughly 3-5 minutes until golden.
Recipe Tips
Measure the flour properly. If you use too much flour then your waffles will be dry. If you have a food scale then measure the flour out on your food scale for total accuracy. Otherwise use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
Don’t overmix the batter. This is a thick batter that also looks a bit lumpy from the mashed banana. This is all fine. Mix it until just mixed and then stop mixing.
Grease the waffle maker. It’s important to grease your waffle iron so that your waffles don’t stick. We tend to use non-stick spray but some waffle irons instructions will tell you not to do that. In that case grease it with melted coconut oil or another oil.
Don’t open the waffle maker too early. The easy way to ruin waffles is to open up your waffle maker much too early to check on them. The best way to know you’re safe to open the waffle maker is when the steam has stopped pouring out the sides of the machine.
Storing and Freezing
Keep leftover waffles stored in the fridge and enjoy them within 2 days. You can reheat them in the toaster or microwave.
They freeze extremely well and can be reheated directly from frozen in the toaster. Let them cool completely before freezing and then freeze them in a freezer safe bag.
More Delicious Vegan Breakfasts
- Vegan Pancakes
- Chocolate Chia Pudding
- Vegan Bran Muffins
- Mango Chia Pudding
- Vegan Banana Pancakes
- Vegan Banana Muffins
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Banana Waffles
Ingredients
- 2 cups All Purpose Flour (250g)
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ cup Cornstarch (32g)
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- 2 Tbsp Light Brown Sugar
- ½ tsp Salt
- ¾ cup Soy Milk (180ml) or other non-dairy milk
- 1 ½ cups Mashed Ripe Banana (337g)
- 2 Tbsp Coconut Oil Melted
- 1 tsp Vanilla Extract
For Serving (Optional):
- Sliced Banana
- Maple Syrup
- Chopped Walnuts
Instructions
- Put the waffle maker on to preheat while you mix the batter.
- Sift all purpose flour into a mixing bowl and add baking powder, baking soda, cornstarch, cinnamon, nutmeg, light brown sugar and salt. Mix together.
- Add soy milk, mashed banana, melted coconut oil and vanilla extract and mix into a thick batter. Don't overmix. It's okay if the batter seems lumpy.
- When your waffle maker is hot, grease it with oil or spray it with non-stick spray.
- Scoop even amounts of batter into the waffle machine and close the machine. Leave the waffles to cook for roughly 3-5 minutes until golden.
- Serve topped with sliced banana and chopped walnuts, with lots of syrup for drizzling.
Notes
- Measure the flour properly. If you have a food scale then measure the flour out on your food scale for total accuracy. Otherwise use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- Bananas – should be ripe and spotty with no green in sight.
- Coconut oil – can be replaced with a different oil or melted vegan butter.
- Grease the waffle maker. It’s important to grease your waffle iron so that your waffles don’t stick. We tend to use non-stick spray but some waffle irons instructions will tell you not to do that. In that case grease it with melted coconut oil or another oil.
- Don’t open the waffle maker too early. The easy way to ruin waffles is to open up your waffle maker much too early to check on them. The best way to know you’re safe to open the waffle maker is when the steam has stopped pouring out the sides of the machine.
- Storing: Keep leftover waffles stored in the fridge and enjoy them within 2 days. You can reheat them in the toaster or microwave.
- Freezing: They freeze extremely well and can be reheated directly from frozen in the toaster. Let them cool completely before freezing and then freeze them in a freezer safe bag.
- Serving size: We got 10 waffles from this recipe but this will vary according to the size of your waffle maker.
- Nutritional information is for waffles only and excludes toppings.
- This recipe has been updated with new photos and the recipe itself has been updated and improved.
Kinsey E Gleason says
All time best vegan waffles!
Alison Andrews says
Thank you!
Cynthia says
I used 100% whole wheat flour, omitted the oil altogether and added chopped nuts. The waffles are light, fluffy and delish. Thank you!
Alison Andrews says
Wonderful! Thanks so much for the great review Cynthia!
Nina says
Thanks, these tasted great. Used rice milk and added some flax seeds.
Kristen J. says
Made these for brunch this morning as I had bananas that were spotted and needed to go byebye from the counter. They are great! I didn’t have coconut oil so I used melted Earth Balance and I didn’t have vanilla extract but I had coconut. Imagine that! Haha My 1 and 7 year old really enjoyed their brunch…top with roasted pecans and mmmm
Alison Andrews says
So glad you enjoyed them Kristen! Thanks for sharing!
Linda Thomas says
Hi! Trying to eat oil-free as much as possible. Is there anything you can use instead of the oil in the actual waffles? Love your site! Thanks for sharing!
Alison Andrews says
Hi Linda, I think you could leave it out. There may be a higher possibility of them sticking though, so if your waffle machine allows for it, then spray well with non-stick spray.
Heather says
Made these today for a late lunch. They were delicious! The only things I changed were adding more soy milk (the brand my hubs bought is really thick) and omitted the vanilla, because it was vanilla soy milk. They were perfect on my normal waffle setting. Maple syrup to top them was perfection <3 I have made your regular waffles as well, and although those are also delicious, I do like the banana in them! My younger son prefers the plain ones:) The banana is not overpowering at all. Thank you for the recipe!
Alison Andrews says
Thanks so much Heather!
Tracy & Dave says
HI Allison and Jaye ~ my husband is a total waffle snob so he was shocked that the banana waffles we made together this morning from your recipe turned out to be among the best he ever had. I think they are the bomb and the perfect thing for my ‘no food waste mission’ and our over ripe bananas! Thx for sharing
Alison Andrews says
That is the best compliment for these waffles ever! Thank you so much! 🙂
Mandy says
Loved it
Alison Andrews says
Awesome! Thanks Mandy!
sgarcia says
Loved the recipe! I omitted the oil and subbed with applesauce. Waffles turned out great, didn’t stick to waffle maker even without spray!
Alison Andrews says
Wonderful! So glad it worked out great! Thanks for sharing and the awesome rating. 🙂
Cindy says
Yummy! I used coconut milk, gluten free flour, and avocado oil. It stuck terribly to my waffle iron (even when I sprayed it), so I made pancakes instead. Delicious! Topped it with homemade pear syrup.
SusanM says
These were very very good, I made them tonight for my son and his vegan GF and they both really liked them. I used almond milk. Also stirred some chopped walnuts into the batter. I sprayed the waffle iron with coconut oil spray. Thanks for sharing this easy recipe, Alison!
Alison Andrews says
So glad it worked out well! Thanks so much for the awesome review. xo
Laurel Norman says
Amazing! This will be my go-to recipe! I modified it slightly – I was out of coconut oil so I used vegan butter instead.
Alison Andrews says
Hi Laurel! So glad you enjoyed it. Thanks for the awesome review. 🙂
Meagan says
Great recipe, my issue is that my waffle iron takes much more than 1/3 cup mixture so this recipe only made 3 waffles and they take longer to cook – my bf and I kept preemptively pulling them off the maker… we haven’t mastered the timing yet. But delicious recipe. I’m not vegan but I don’t like eggs and try avoid buying them just for baking because I don’t use them that quickly. SO this was the perfect eggless recipe and used up some of my over ripe bananas in the freezer. Nice light fluffy texture with crispy outside. Great with a dusting of cinnamon on top. Very tasty!
beth c says
These turned out great! I used mostly whole spelt flour with a little buckwheat and coconut flour in there too for good measure, and they’re soft & lovely! Not crispy, but delicious. Thanks!
Alison Andrews says
That’s great Beth, so glad they came out deliciously! Thanks for sharing! 🙂
Anna Andrews says
A delightful, crispy treat!