Photo of Banana bread waffles by WW

Banana bread waffles

Points® value
Total Time
25 min
10 min
15 min
Because there’s no such thing as too much banana bread in this world, we came up with a hybrid waffle version. A batter of ripe bananas, buttermilk, egg, cinnamon, and whole-wheat pastry flour toasts up all golden, then gets topped by chopped pecans and—yes—more ripe bananas. If you like, make extra to stash in your freezer.


Cooking spray

4 spray(s)

Whole wheat pastry flour

1 cup(s)

Baking powder

1½ tsp(s)

Ground cinnamon

1 tsp(s)

Table salt

¼ tsp(s)


3 small, ripe divided


1 large, lightly beaten

1% low-fat buttermilk

½ cup(s)

Canola oil

1 tbsp(s)

Chopped pecans

¼ cup(s), toasted


  1. Preheat a standard waffle maker. In a medium bowl, whisk the flour, baking powder, cinnamon, and salt. Using a fork, in another medium bowl, mash 11⁄2 bananas until smooth. Whisk in the egg, buttermilk, and oil. Mix the dry ingredients into the wet ingredients.
  2. Coat the waffle maker with cooking spray. Spoon about 1⁄3 cup of the batter into the center of the waffle maker. Close the lid and cook until the waffle is browned and cooked through, 3 to 4 minutes. Transfer the waffle to a wire rack. Repeat with the remaining batter to make 4 waffles.
  3. Thinly slice the remaining 1 1⁄2 bananas. Before serving, top the waffles with the banana slices and nuts.
  4. Serving size: 1 waffle, about ¼ cup banana, and 1 tbsp pecans