banana bread waffles

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Ever since I bought this waffle maker I have fallen in love with making different flavours and seeking out new recipes and serving them up for breakfast. This recipe is originally from one of my favourites the minimalist baker. You may have seen my post on the lemon poppyseed waffles but these banana bread waffles are the perfect healthier waffle option with no refined sugar added -  if you completely leave out the chocolate chips, I frequently do if having them during the week or I don't have any dark chocolate chips in the cupboard, they taste just as good without.

  • 1 cup plain flour 
  • 1/4 cup porridge oats
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond or soya milk
  • 1 flax egg (1 tbsp flaxseed, 2 tbsp water)
  • 2 large ripe bananas
  • 2 teaspoons baking powder
  • optional extras 1/4 cup dark vegan chocolate chips or chopped pecans or mixed fruit, or a mixture of all 3 equaling 1/4 cup measurement.
  1. First prepare flax egg by combing the flaxseed and water in a small bowl, stir and set aside. 
  2. Peel and mash the bananas and baking powder together with a fork.
  3. Add in your milk, flax egg and stir.
  4. Next add salt, oats and stir. Then add in the flour and stir until just combined.
  5. Add in any of the desired extras if you so wish.
  6. Let the batter rest for about 10 minutes and preheat the waffle iron.
  7. Once iron is ready, spray generously (these waffles are more likely to stick then the normal batters) with cooking spray I usually use a rapeseed oil or coconut (this is key for the batter not to stick) and cook according to instructions.
  8. You can use up the batter or save and refrigerate the rest of it for up to 3 days.
  9. I usually serve mine with a dollop of natural peanut butter/ almond butter a drizzle of maple syrup and maybe some fresh raspberries or strawberries.

Want to really take these waffles to the next level? Then why not make some home made chocolate sauce? Pour over and serve with slices of banana, strawberries and maybe even some dairy free ice-cream.

1/2 cup de-stoned dates
1/2 cup unsweetened almond milk
2tsp cacao powder (or cocoa powder)

Place dates and almond milk into blender, once blended place into a saucepan and heat until the mixture begins to bubble. Keep stirring the mixture to ensure it doesn't burn or stick.
Simmer mixture for about 5 minutes, stirring contiulosly, Add more milk if you want the chocolate sauce to be more liquid/ pourable. Take off the heat and stir in the cacao/ cocoa powder, this makes the sauce rich and even more chocolatey.

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