Sometimes life just calls for a waffle. Just like life sometimes calls for a naked Saturday or an evening of doing nothing but eating ice cream and watching touching documentaries on Netflix that make you cry over people’s personal triumphs. Because sometimes, all that will scratch that itch in life is a little self-indulgence.
While I would put these waffles in the “indulge” category, they’re definitely a healthy indulgence. With no added sugar besides what’s in the chocolate chips, plenty of fiber from old fashioned oats, and tons of banana flavor from two whole bananas, I don’t feel one ounce of guilt for having these as a weekday treat or a slow weekend breakfast — and you shouldn’t either.
I named these banana bread waffles for a reason: They are a quicker way to make banana bread that mocks the flavor to a T. Plus, anytime there’s chocolate chips in the mix, I say it’s a party. So consider this a (healthy) breakfast party, in the mouth.
They’re easy to make, requiring just 1 bowl, 30 minutes, and simple ingredients. Plus, they’re gluten-free friendly and naturally sweet (minus the chocolate chips)!
We hope you LOVE these waffles! They’re:
Crisp on the outside
Tender on the inside
Packed with banana bread flavor
Easy to make
& SO delicious!
If you try this recipe, let us know! Leave a comment, rate it (it’s super helpful for us and other readers), and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
NOTE: Recipe updated 5/24/19 to improve texture, address waffles sticking to waffle iron, and make this deliciousness gluten-free friendly!
1-Bowl Chocolate Chip Banana Bread Waffles
These vegan, gluten-free waffles have the crispy texture and sweet flavor of banana bread studded with chocolate chips. Plus, just 1 bowl and 30 minutes required! Enjoy as a lazy weekend treat, or make a batch ahead of time to enjoy throughout the week.
- 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
- 2 medium-size ripe bananas
- 2 ½ tsp baking powder
- 1 ½ Tbsp neutral oil (such as avocado oil or melted vegan butter)
- 1 cup dairy-free milk (we used unsweetened almond)
- 1/4 tsp sea salt
- 1/4 cup rolled oats (gluten-free when necessary)
- 1 cup gluten-free flour blend (or sub spelt or unbleached all-purpose // plus more as needed)
- 1/4 cup dairy-free dark or semisweet chocolate chips
To prepare flax egg, combine flaxseed and water in a medium (to large) mixing bowl, stir, and allow to sit for a few minutes to thicken.
Once thickened, add peeled bananas and baking powder to the flax egg and mash well with a fork until only small chunks remain. Add in oil and whisk to combine. Then add dairy-free milk and stir to combine.
Next add salt and oats and stir again. Then add gluten-free flour and stir until just combined. Finally, add in chocolate chips and stir once more.
The batter should be cake-like in texture — slightly thick but pourable (not runny). When you dip a mixing spoon into it, it should leave soft peaks. If too thin, add more gluten-free flour and stir. If too thick, thin with a little dairy-free milk and stir. (We usually add a bit of gluten-free flour at this point.)
Let batter rest 5 minutes while preheating waffle iron. Once iron is ready, spray with cooking spray or lightly brush with oil (not necessary if your waffle iron is non-stick like ours).
Add 1 scant cup of batter to the waffle iron (adjust based on size of waffle iron) and cook according to manufacturer instructions (ours took about 5 minutes to cook through and get a slight crisp on the outside).
Remove from waffle iron with a fork and set aside on a cooling rack or serving plate. You can place in a 200-degree F (93 C) oven to keep warm while continuing to cook the rest of the batter. Be sure not to stack the waffles to prevent them from getting soggy.
To serve, we suggest topping with a few more chocolate chips, vegan butter or nut butter, and/or maple syrup (optional).
Cool leftovers before storing. Will keep in the refrigerator up to 3 days, but are best stored in a single layer in the freezer (in a freezer-safe storage bag or container) up to 1 month. Reheat in a hot oven or toaster oven (~350 F / 176 C) until crisp and warm.
*Nutrition information is a rough estimate calculated with avocado oil, unsweetened almond milk, and dairy-free dark chocolate chips.
*Be certain to spray cooking spray generously on the waffle iron as this mixture is more apt to stick than normal waffle batter.
Nutrition Per Serving (1 of 3 waffles)
- Calories: 454
- Fat: 17.7g
- Saturated fat: 5.8g
- Sodium: 672mg
- Potassium: 392mg
- Carbohydrates: 75.2g
- Fiber: 8g
- Sugar: 16.6g
- Protein: 6.6g