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Stack of vegan banana waffles topped with sliced banana, walnuts and syrup on a white plate.
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5 from 24 votes

Vegan Banana Waffles

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 10
Calories: 167kcal


  • 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):


  • 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.


  1. 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.
  2. Bananas - should be ripe and spotty with no green in sight.
  3. Coconut oil - can be replaced with a different oil or melted vegan butter.
  4. 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.
  5. 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.
  6. Storing: Keep leftover waffles stored in the fridge and enjoy them within 2 days. You can reheat them in the toaster or microwave.
  7. 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.
  8. Serving size: We got 10 waffles from this recipe but this will vary according to the size of your waffle maker. 
  9. Nutritional information is for waffles only and excludes toppings. 
  10. This recipe has been updated with new photos and the recipe itself has been updated and improved. 


Serving: 1Waffle | Calories: 167kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 266mg | Potassium: 138mg | Fiber: 1g | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg