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a ceramic plate with a waffle topped with banana slices, a cup of coffee and a dish of butter
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5 from 5 votes

Banana Waffles with Salted Maple Butter

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.
Prep Time15 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 784kcal

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

 
Ingredient Notes & Substitutions:
  • 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.
 
Tips and Tricks:
  • 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.
 
Equipment:
Waffle Iron | Baking Tray with Rack | Shop all Kitchen Essentials 
 

Nutrition

Calories: 784kcal | Carbohydrates: 72g | Protein: 12g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 210mg | Sodium: 678mg | Potassium: 235mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1636IU | Vitamin C: 1mg | Calcium: 303mg | Iron: 4mg