These vegan banana waffles are packed with banana flavor without using any eggs, dairy, sugar, or oil. Plus, it requires only 7 ingredients, is ready in 10-15 minutes, and yields crispy and soft waffles on the outside.
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I love a good vegan breakfast, and these waffles are my go-to. They are so easy to make and require minimal clean-up, making them perfect for busy mornings. I love pairing them with my favorite toppings for a delicious and nutritious start to the day.
Finding more delicious vegan breakfast ideas can be a bit of a challenge, but I have got you covered. Check out these vegan red lentil protein pancakes and vegan red lentil protein waffles. You will also love my vegan banana pancakes recipe.
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❤️ Why you’ll love it
I love how simple and quick this recipe is. It is one of my go-to recipes for a lazy weekend breakfast or brunch. The batter comes together in just one bowl, and the waffles cook up in no time.
The combination of ripe bananas and peanut butter not only adds a delicious flavor but also creates a beautiful, fluffy texture that is hard to resist. The best part is that these waffles are not only vegan but also eggless, crispy, and sugar-free. The bananas add all the natural sweetness you need.
Plus, white rice flour and tapioca starch gives these waffles their perfect texture. They are light, airy, and crispy on the outside, just like a good waffle should be. Plus, they are oil-free, so you can enjoy them guilt-free.
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🧾 Key ingredients
This vegan banana waffle recipe calls for simple, plant-based ingredients that you can easily find at your local grocery store.
Bananas are the star of this recipe, and for a good reason. They not only add natural sweetness to the waffles but also help bind the batter together, eliminating the need for eggs.
Peanut butter is used in this recipe, and it adds a subtle nutty flavor that complements the sweetness of the bananas. It is also a great source of plant-based protein, making these waffles a wholesome breakfast option.
White rice flour and tapioca starch are the gluten-free flours used in this recipe. They help achieve the perfect crispiness on the outside while keeping the waffles light and fluffy on the inside.
I have used homemade cashew milk as my dairy-free milk of choice for this recipe. However, you can use any plant-based milk you prefer. The apple cider vinegar helps to activate the baking powder, resulting in waffles that are wonderfully light and airy.
Vanilla extract is an optional ingredient, but I highly recommend it as it adds a lovely aroma to the waffles, making them even more irresistible.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make these delicious vegan banana waffles, the most crucial piece of equipment you will need is a good quality waffle iron. I cannot stress enough how much of a difference this makes in the outcome of your waffles. It ensures they are perfectly cooked, with a crispy exterior and a fluffy interior.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by peeling a banana and cutting it into smaller chunks.
STEP 2
Next, add a small amount of apple cider vinegar to your dairy-free milk of choice. Set this aside for a few minutes.
Making the vegan banana waffles
STEP 1
In a mixing bowl, use a fork to smash the bananas until they reach a consistency similar to eggs. Then, add the peanut butter to the bowl and mix it well with the smashed bananas.
STEP 2
After that, pour the milk and apple cider vinegar mixture into the bowl and stir until all the ingredients are well combined.
STEP 3
Add the rice flour, tapioca starch, and baking powder to the bowl.
STEP 4
Mix these dry ingredients with the wet ingredients until you have a smooth waffle batter.
STEP 5
Heat your waffle iron. Once it is hot, lightly grease it to prevent the waffles from sticking.
STEP 6
Using a spoon, pour about half a cup of the waffle batter onto the waffle iron. Close the lid and cook the waffles for about five to ten minutes, depending on the heat of your waffle iron.
STEP 7
Once the waffles are ready, carefully remove them from the waffle iron. Serve them with your favorite toppings.
💡 Expert tip
The key to making these vegan banana waffles is to ensure that your bananas are ripe. The riper, the better! Not only will ripe bananas add natural sweetness to your waffles, but they will also mash more easily, giving your batter a smoother consistency.
🔄 Variations
If you are a fan of the classic combination of banana and chocolate, why not try adding some chocolate chips to the batter? This will give your waffles a delicious, sweet twist and a gooey, chocolatey texture.
Another great idea is to add some citrus zest to the batter. A tablespoon of lemon or orange zest will add a zesty, tangy flavor that pairs beautifully with the sweetness of the bananas.
Also, try adding some chopped nuts to the batter. Whether you prefer walnuts, pecans, almonds, or hazelnuts, they will add a crunchy texture and rich, nutty flavor to your waffles.
For fruit, consider adding some fresh blueberries. They will not only add a pop of color but also a juicy, sweet flavor that complements the bananas perfectly.
🥣 Serving ideas
These vegan banana waffles are a versatile and delicious breakfast option for the whole family. They are perfect on their own, with a generous drizzle of maple syrup or a dollop of vegan yogurt on top.
For a more substantial meal, I love serving them with a side of fresh fruit salad. The natural sweetness of the bananas in the waffles complements the tangy berries and juicy melon perfectly.
And of course, you can never go wrong with a classic combination of bananas and chocolate. Drizzle them with some melted vegan chocolate and sprinkle with chopped nuts for a dessert-like breakfast that everyone will love.
❄️ Storing tips
Storing and reheating these vegan banana waffles is a great way to enjoy them for a few days after you make them.
To store, allow them to cool completely, then place them in an airtight container, and pop them in the refrigerator. They should stay fresh and tasty for about 2 to 3 days.
If you want to enjoy them for a longer period, freezing is your best option. Place the cooled waffles in a single layer on a baking sheet and pop it in the freezer. Once they are frozen, you can transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to a month.
When you are ready to eat them, you can reheat them in a few different ways. The best way to get them crispy and delicious again is by using a toaster or a toaster oven. You can also pop them back in your waffle maker for a few minutes to warm them up. If you are in a hurry, you can use the microwave, but they may not be as crispy.
🤔 FAQs
I have developed this recipe with rice flour as it is the most common gluten-free flour. If you substitute it with another type of flour, you may need to adjust the amount of liquid and the other dry ingredients.
The bananas should be very ripe. They should have brown spots all over the peel. This is when they are at their sweetest and also when they are the easiest to digest. If the bananas are not ripe enough, the waffles will not be sweet enough and may also be hard to digest.
You can try using a regular pan or a pancake pan. However, the result will not be the same. A waffle iron is designed to make waffles crispy on the outside and airy on the inside. If you can’t get a waffle iron, I suggest you try making vegan banana pancakes instead.
More vegan breakfast recipes
Find more sweet vegan breakfast recipes here, or check out our favorites:
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Easy Vegan Banana Waffles
Ingredients
- 2 Banana large (approx. 4 oz per banana)
- 1 Tbsp Peanut butter
- 1 cup White rice flour
- 1 Tbsp Tapioca starch
- 1 tsp Baking powder
- ½ cup Dairy-free milk (homemade cashew milk)
- 1 tsp Apple cider vinegar
- 1 tsp Vanilla extract optional
- pinch of salt
Instructions
- Peel and cut banana into smaller chunks.
- Add apple cider vinegar to your choice of dairy-free milk and wait a couple of minutes.
- Take a mixing bowl and smash the bananas with a fork until you reach an eggy consistency.
- Add peanut butter and mix it well.
- Add milk + ACV and stir until combined.
- Finally, add the rice flour, tapioca starch, and baking powder. Mix it again thoroughly. Now, you are ready to heat your waffle iron.
- Spoon ½ – ⅓ cup of the batter onto the waffle iron. Cook them for 5-10 minutes, depending on your equipment’s power. Mine has an adjustable heat dial, and I turn them over to medium or a bit over medium.
- When served, use your favorite toppings. See ideas Notes.
Notes
Add-ins
- Fresh blueberries – You can add them to the batter and mix them in the bowl.
- Chocolate chips – I would say it is another obvious choice. Mix in the batter and some chocolate chips and go from there.
- Any fruit really – You can add any fruit you like. We made them with chopped strawberries, mixed berries, and shredded apples with cinnamon.
- Chopped nuts – Any type you like.
- Dried fruits like cranberries or raisins
- Citrus zest – Add a tablespoon of lemon or orange zest. So yummy, especially lemon combined with blueberries.
- Vanilla extract – I can definitely taste the bananas. If you don’t want that add vanilla extract or any of the above add-ins to overpower it.
- Cocoa powder – Add a tablespoon if you want to turn them into chocolate waffles.
Topping suggestions
- Fresh fruit or fruit sauces (like this quick strawberry puree)
- Whipped cream
- Vegan chocolate frosting, which is coconut whipped cream
- Nutella
- Banana slices
- Chocolate chips or chocolate sauce
- Caramel sauce
- Toasted nuts
SusanKate
Hi! This is my first time visiting your website and I’m SO looking forward to trying this recipe! Would already-frozen bananas work in this recipe? If so, should I thaw them first? Or should I just chop them up more in my blender or food processor and mix them up in the recipe while still mostly frozen? Thank you!
My Pure Plants
I haven’t tried this recipe with frozen bananas. I would thaw them though. I would imagine otherwise the batter will be too cold and that might affect frying.