Vegan Banana Waffles (2024)

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? Chocolatechip 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

1. Vegan Pancakes
2. Chocolate Chia Pudding
3. Vegan Bran Muffins
4. Mango Chia Pudding
5. Vegan Banana Pancakes
6. Vegan Banana Muffins

Did you make this recipe? Be sure to leave a comment and rating below!