Vegan banana waffles – these super fluffy vegan waffles are crispy on the outside and light and soft on the inside, you would never be able to tell that they are eggless and dairy-free! The ultimate vegan breakfast.
These vegan banana waffles are a great way of using up an overripe banana and they make an amazing indulgent breakfast or brunch.
They are crispy on the outside and super light and fluffy on the inside, with a mild banana flavour and a hint of warming spice. They are also really quick and easy to make which is always a bonus!
I love them served with sliced banana, chopped pecans and plenty of maple syrup, but they would also be incredible with chocolate sauce! (And maybe some vanilla ice cream too if you want to get really indulgent!).
And if you want to make plain vegan waffles with no banana then my fluffy vegan waffles recipe has got you covered!
How To Make Vegan Banana Waffles:
(For ingredients and full instructions see the recipe card below)
Mash the banana really well in a large bowl, try and get it as smooth as possible so that you don’t end up with lumpy waffles.
Whisk in the oil, non-dairy milk, light brown soft sugar, vanilla extract and vinegar until well combined.
Sift in the plain flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Whisk with a balloon whisk until just combined, do not over-beat the batter as that can make the waffles tough.
Set the batter aside to rest while you heat up your waffle iron.
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine).
Cook until golden brown and steam stops coming out of the waffle maker. The time they take to cook will vary depending on your machine so just keep an eye on them.
Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.
Serve with your choice of toppings.
Top Tips For The Best Vegan Banana Waffles:
The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
The cornflour also contributes to the light, crispy texture; but you can swap it for more plain flour if you don’t have any.
Use a really ripe banana for the best results – the more brown spots the better!
Don’t overbeat the batter as that can lead to tough waffles.
Waffles are prone to sticking so make sure you oil your waffle maker well; you need to re-oil it in between cooking each batch of waffles. As all models vary, do follow the manufacturers instructions for cooking the waffles.
When the waffles are cooking, don’t open the waffle maker until they are ready!
The best way to tell when they are done is when steam stops coming out of the waffle iron; if you have one of those waffle irons that have a beep or a light when they think the waffles are done don’t listen to it, just wait until it stops steaming.
When you open the waffle maker do it slowly to allow them time to release.
To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them. Don’t stack them as that will make them lose their crispiness.
Can I Freeze Them?:
Yes! These waffles are best served immediately but they also keep well in the fridge for a couple of days or in the freezer for a few months provided they are well wrapped.
Just warm them through in a toaster or under the grill straight from the fridge or freezer before serving.
More Vegan Breakfast Recipes:
Vegan chocolate pancakes with chocolate sauce
Banana porridge with blueberry compote
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Vegan Banana Waffles
Vegan banana waffles – these super fluffy vegan waffles are crispy on the outside and light and soft on the inside, you would never be able to tell that they are eggless and dairy-free! The ultimate vegan breakfast.
Ingredients
- 1 medium very ripe banana (about 110g peeled weight)
- 60 ml (¼ cup) neutral oil (sunflower/vegetable/canola/mild olive/coconut)
- 300 ml (1 ¼ cups) non-dairy milk (I use soy or oat)
- 2 tsp vanilla extract
- 1 tsp cider or white wine vinegar
- 230 g (1 + ¾ cups + 2 Tbsp) plain (all-purpose) flour
- 20 g (2 Tbsp) cornflour (cornstarch)
- 2 Tbsp sugar (I use light brown soft)
- 1 Tbsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
Instructions
-
Mash the banana really well in a large bowl, try and get it as smooth as possible.
-
Whisk in the oil, milk, sugar, vanilla and vinegar until well combined.
-
Sift in the flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Whisk with a balloon whisk until just combined, do not over-beat the batter.
-
Set the batter aside to rest while you heat up your waffle iron.
-
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown and steam stops coming out of the waffle maker. The time they take to cook will vary depending on your machine so just keep an eye on them.
-
Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.
Recipe Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
- The cornflour also contributes to the light, crispy texture; but you can swap it for more plain flour if you don’t have any.
- Use a really ripe banana for the best results – the more brown spots the better!
- Waffles are prone to sticking so make sure you oil your waffle maker well; you need to re-oil it in between cooking each batch of waffles. As all models vary, do follow the manufacturers instructions for cooking the waffles.
- When the waffles are cooking, don’t open the waffle maker until they are ready!
- The best way to tell when they are done is when steam stops coming out of the waffle iron; if you have one of those waffle irons that have a beep or a light when they think the waffles are done don’t listen to it, just wait until it stops steaming.
- When you open the waffle maker do it slowly to allow them time to release.
- To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them. Don’t stack them as that will make them lose their crispiness.
