Banana Bread Waffles

Banana Bread Waffles

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

Ground cinnamon

1 tsp

Table salt

¼ tsp


3 small, about 5 oz each, unpeeled, divided


1 large egg(s), lightly beaten

1% low fat buttermilk

½ cup(s)

Canola oil

1 Tbsp

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 1½ 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 ⅓ 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 1½ bananas. Before serving, top the waffles with the banana slices and nuts.
  4. Serving size: 1 waffle, about ¼ cup banana slices, and 1 tbsp pecans