Photo of Banana waffles with rhubarb & date purée by WW

Banana waffles with rhubarb & date purée

Points® value
Total Time
35 min
15 min
20 min
Mashed banana makes these waffles deliciously sweet



350 g, trimmed, roughly chopped

Dates, dried

50 g, pitted medjool

Freshly squeezed orange juice

125 ml

Wholemeal Flour

185 g

Baking powder

2 teaspoon(s), level

Egg, whole, raw

2 large, raw

Skimmed Milk

180 ml


1 medium, mashed

Vanilla Extract

1 teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

200 g


10 g, roughly chopped

Mint, Fresh

10 sprig(s), to serve


  1. Combine the rhubarb, dates and orange juice in a medium pan. Cover and bring to a gentle simmer over a medium-low heat. Cook for 10 minutes or until the fruit is very soft. Leave to cool slightly, then use a stick blender or food processor to blitz until smooth.
  2. Meanwhile, sift the flour and baking powder into a large bowl and make a well in the centre. Whisk the eggs, milk, banana and vanilla in a jug. Pour the wet mixture into the dry mixture and stir gently to combine.
  3. Lightly mist a nonstick waffle maker with cooking spray and preheat to high. Pour the mixture into the waffle maker, using a quarter of the mixture per waffle. Cook for 3-5 minutes, until the waffle is crisp and golden on the outside. Keep warm and repeat to make 4 waffles.
  4. Serve the waffles topped with the rhubarb and date purée, yogurt, pistachios and a few fresh mint leaves.


No waffle maker? No worries! Use the batter to make 8 pancakes instead. Cook for 3-4 mins each side until golden.