Banana Waffles with Salted Maple Butter
Calling all banana bread lovers! These banana waffles are going to be your new weekend go-to! Crispy-on-the-outside, fluffy-on-the-inside with-deep-pockets for soaking up all the salted maple butter. Make a batch ahead and freeze for quick and easy breakfasts!
I can’t think of a better way to start a weekend morning than with a warm stack of these banana waffles with salted maple butter!
The best part is they’re quick and easy to make. There’s no fancy ingredients in this recipe and you can even make the batter the night before.
If you’re a banana bread lover like me you’re going to really dig this recipe. Oh and don’t forget the coffee! Try these waffles alongside and ice cold glass of French Press Cold Brew.
Ingredients You’ll Need
Here’s what you’ll need to make banana waffles: ripe bananas, eggs, brown sugar, milk, flour, baking powder, salt, butter and maple syrup.
Want to make Chocolate Chip Banana Waffles?! Fold 1c semi-sweet chocolate chips to the batter with the dry ingredients.
Pro Tip: If your bananas aren’t quite as ripe as you’d like them to be here’s what you need to do. The night before, place them in a brown paper bag on your counter top and close loosely. Ethylene gas will build up inside the bag and speed up the ripening process overnight. You can even do this 2-3 days ahead if needed.
Recipe Step by Step
Step 1. Make the Waffle Batter
Mash the bananas then, whisk in the wet ingredients followed by the dry. Don’t over-mix the batter. Small lumps are ok and actually help create a more tender, fluffy waffle.
Step 2. Cook the Waffles
Cook the waffles in a waffle iron until golden brown. Repeat this process until all of the waffles are cooked.
Keep cooked waffles warm in a 200F oven on a baking pan lined with a rack, the rack keeps the waffles nice a crispy on the outside. Do not stack them.
Step 3. Serve with Salted Maple Butter!
Serve your waffles with salted maple butter, sliced banana, and maple syrup!
FAQs and Expert Tips
Yes! To freeze waffles lay them out on a parchment-lined baking tray and freeze for 1-2 hours then transfer to a Ziplock freezer bag for up to three months.
Absolutely! You can substitute a gluten-free flour blend like Cup4Cup.
You can reheat leftover waffles in a toaster or in a preheated 375F oven for 5-10mins.
Check Out More Delicious Recipes:
Breakfast Recipes:
- Oat Flour Buttermilk Pancakes
- Croque Monsieur Croissant Bake
- Brioche Breakfast Toasts with Bacon, Egg and Chipotle Aioli
- Sourdough French Toast with Blueberry Brown Sugar Compote
- Custard French Toast (Challah or Brioche)
Banana Recipes:
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Banana Waffles with Salted Maple Butter
Ingredients
Salted Maple Butter
- 1 c unsalted butter - room temperature
- 1/4 c pure maple syrup
- 1/2 tsp flakey sea salt
Waffles
- 2 large ripe bananas - plus 1-2 more for serving (optional)
- 2 eggs
- 1/4 c packed light brown sugar
- 1 c whole milk
- 1 c unsalted butter - melted
- 2 c all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- non stick spray - for greasing the waffle iron
Instructions
Salted Maple Butter
- Whisk together the room temperature butter, maple syrup and salt. Transfer to a small bowl and set aside.
Waffles
- In a small bowl whisk together the dry ingredients; flour, baking powder and salt. Set aside.
- In a large mixing bowl, mash the ripe bananas with a fork until completely smooth then whisk in the eggs, sugar, milk, and melted butter. Next, gently fold in the dry ingredients just until incorporated. Some lumps are ok, don't over mix!
- Preheat a waffle iron to medium. Lightly coat the iron with nonstick spray and pour a heaping ½ cup batter into the center then gently close. Cook until the waffle is golden brown and cooked through, about 5 minutes. Repeat this process until all of the batter is gone.
- Top the waffles with sliced banana (optional), salted maple butter and maple syrup. Serve immediately!
Notes
- Bananas: The more ripe the better. If your bananas aren’t quite as ripe as you’d like them to be here’s what you need to do. The night before, place them in a brown paper bag on your counter top and close loosely. Ethylene gas will build up inside the bag and speed up the ripening process overnight. You can even do this 2-3 days if needed.
- All-Purpose Flour: You could use Gluten-Free Flour for this recipe. The brand Cup4Cup works best.
- Milk: You can substitute a milk-alternative if needed. Unsweetened almond milk will work just fine.
- Keep Cooked Waffles Warm: Place cooked waffles in a single layer on a baking tray lined with rack. Keep the tray in a 200F oven for up to 30 minutes or until you’re ready to serve.
- Storing and Reheating Leftover Waffles: Waffles will stay fresh in the refrigerator for up to three day or in the freezer for up to three months. Reheat in a toaster or a preheated 375F oven for 5-10mins.
- How to Freeze Waffles: For best results, lay the waffles out on a parchment-lined baking tray and freeze for 1-2 hours then transfer to a Ziplock freezer bag for up to three months.
