1-Bowl Chocolate Chip Banana Bread Waffles

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Maple syrup dripping off a stack of Chocolate Chip Banana Bread Waffles

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.

Orange background with ingredients for making our Chocolate Chip Banana Bread Waffles recipe

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.

Using a wooden spoon to stir batter for our Chocolate Chip Banana Bread Waffles recipe

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)!

Cooling rack with three freshly cooked Chocolate Chip Banana Bread Waffles
Drizzling maple syrup onto a stack of Chocolate Chip Banana Bread Waffles

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!

Stack of Chocolate Chip Banana Bread Waffles with a bite cut out

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.
Author Minimalist Baker
Chocolate Chip Banana Bread Waffles topped with sliced bananas and chocolate chips
4.56 from 98 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 (Belgian-style waffles)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? Store in freezer.


  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 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 meal 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 fortified 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 (1 of 3 servings)

Serving: 1 waffles Calories: 454 Carbohydrates: 75.2 g Protein: 6.6 g Fat: 17.7 g Saturated Fat: 5.8 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 5.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 672 mg Potassium: 392 mg Fiber: 8 g Sugar: 16.6 g Vitamin A: 217 IU Vitamin C: 6.84 mg Calcium: 399 mg Iron: 5.33 mg

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  1. Stephanie says

    These were the biggest fail of a waffle I’ve ever made. I followed the recipe to a T and used a non-stick waffle maker AND also sprayed it, and the waffles sticked so bad to the waffle maker I can’t even scrap half the batter off it’s stuck so bad. Won’t be making these again ever.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry these didn’t work out, Stephanie! We have learned with waffles if they aren’t completely cooked before opening the waffle maker they can stick to to the sides.

      • Stephanie says

        Yes I’m aware, they were fully cooked. It took us several minutes after they were done cooking to even get the waffle maker open they were so stuck it was like glue and I had to get my husband to pry it open.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Oh wow! Sorry that happened, Stephanie. Would you mind sharing what brand of GF blend you were using? It sounds like the consistency was definitely off!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thank you for letting us know, Stephanie! That should work well. Our only other idea is perhaps the bananas you were using were larger than ours, adding more stickiness and moisture? Again, sorry you had a negative experience with this recipe and we’ll see if we can make improvements. We hope the next one goes better!

  2. Victoria Leheny says

    Oh my goodness, I made these the other day and they are so yummy, I’m not vegan so I used an egg and needed to add a bit more milk (I make your oat cashew and coconut milk) so it was the right consistency for my waffle maker. I also left out the choc chips, So delicious eaten straight away with maple syrup, berries and coconut yoghurt! Then today I heated some up I had frozen in my air fryer and they were just a good 👌😋 thank you so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed the waffles, Victoria. Thank you for the lovely review! xo

  3. Kate says

    Made recipe exactly and turned out fantastic! My waffle iron tends to burns chocolate chips a little so I added some on top as you suggested. Such a quick, easy, healthyish breakfast! Thanks for the great recipe. Tastes exactly like chocolate chip banana bread. My fav!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the waffles, Kate! Thank you for the lovely review! xo

  4. Lily says

    I used thos recipe thinking I would get perfect and savory waffles that I could enjoy for breakfast. Instead the batter got stuck to not only the bottom but top too of my waffle maker. At first I thought nothing of it and tried spraying the waffle maker for the second waffle. Still did not work. I know it is not my waffle maker that is the problem because I have used multiple waffle makers for this recipe. I think minimalist baker forgot to mention a step: you must scrape the waffle from the waffle maker like scraping roadkill off pavement, which is a two person job. Would not recommend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry you had a negative experience with the recipe, Lily. Would you mind sharing what brand of gluten-free blend you were using?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think using just oat flour would make the waffles quite gummy. If you used some brown rice flour and almond flour with oat flour they would probably be tasty!

  5. Margaret says

    I made these this morning and my kids and I loved them. I used all purpose flour and oat milk, and added a bit of cinnamon and nutmeg because I love those flavors with banana bread. And the fact that there was no added sugar – other than the chocolate chips – was a bonus.
    I’m a fan of the crispy part of muffin tops, so the waffle iron gave me more of that!
    I have a Belgian waffle maker and ended up putting a heaping 1/3 cup in each square section. Didn’t quite go to the sides so definitely could have filled them more, but I got 6 sections out of it which was the perfect amount.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your modifications, Margaret. We’re so glad you all enjoyed them!

  6. Emilt says

    They tasted amazing but the batter was sooooo messy. Totally gunked up the waffle maker and couldn’t take the waffles out. I got so frustrated I thinned out the batter and turned it into pancakes and even with a greased nonstick, the pancakes stuck. The cooked mess was delicious but I’m hoping to problem solve so I can turn these into successful waffles x

  7. Sandrine says

    I have made this recipe so many times that I can’t count! Every time I have bananas that are about to go to waste to be exact. Depending on how many I have, I double or triple the recipe and freeze the waffles for a quick breakfast when needed. It keeps very well in the freezer. I pop a couple of them in my toaster oven for a couple of minutes right out of the freezer and it turns moist and crispy each time. It’s a great way to enjoy a delicious treat for breakfast !

  8. Katie says

    These turned out great! The only changes I made were using regular flour as am not gluten free, and adding a quarter cup of walnuts. Super delicious with minimal guilt. Thank you!!!!

  9. Michelle says

    The taste of these is amazing! I usually make the 7 ingredient waffles and add banana – but today I mixed things up. I find these fluffier. I did add an extra banana and use oat milk. My only complaint is that the top separated from the bottom and stuck a bit – but that might have been the extra banana.

      • Nick says

        The taste was amazing but they did not end up crispy at al? I did a regular egg instead of flax but besides that followed recipe exact. What could I have done wrong. I left end longer and just got dark not crispy. Thanks love the recipe.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Nick, we’re glad you enjoyed the flavor! You could try adding a little more oil to see if that helps?

  10. Mandy says

    Looks delicious! I’m not gluten-free but I do like to mix chickpea flour into recipes to up the protein… do you think this would work with half all-purpose flour and half chickpea flour? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mandy, we haven’t tested with that modification, but if you’re used to the taste of chickpea flour, it might be okay. It’s hard to say without testing it whether the texture would be the same. Let us know if you try it!

  11. Nina Solanki says

    Followed recipe exactly (made and used your gf flour blend), and they turned out great! Crispy chewy edges, fluffy inside. I will make these again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad this recipe was a success for you, Nina. Thanks for the lovely review!

  12. Elizabeth says

    These were light and delicious! I didnt use chocolate chips.
    For my variations, I used:
    – 1 large banana
    – 1/2 c coconut milk and 1/2 c Cocojune coconut yogurt
    – 1/4 c millet flour (I would have also substituted 1/4 c buckwheat flour, but I’m out.)
    – 1/2 c chopped walnuts

    I will enjoy these for several days. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thank you for the lovely review and for sharing your modifications, Elizabeth. So glad you enjoyed!

  13. Erin says

    We love these! Doubled the recipe to make 7 regular size Belgian waffles, added 1 tsp each of vanilla and cinnamon and used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and Enjoy Life mini chips. Might add chopped pecans or walnuts next time. Thank you for creating recipes that are delicious and can be made without refined sugars!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your modifications, Erin! So glad you enjoyed these!

  14. Brittany says

    Followed this recipe and they were great consistency but I had a bitter aftertaste for some reason? Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, is it possible your baking powder contains aluminum? You could reduce the amount of baking powder, but they won’t be quite as fluffy. Hope that helps!

      • Bea says

        They taste delicious, but stuck to the waffle maker, do you have any suggestions why? This only tends to happen with gluten free recipes. Waffles with regular flour don’t stick ( it’s a non stick waffle maker)

          • Bea says

            I am using your diy blend but substituted white for brown rice flour, that’s all I had.
            Could it have been to wet and needed more flour maybe? I tried to make them into pancakes but didn’t work out, they didn’t seem to cook at all in the middle

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Bea, sorry to hear these didn’t work out for you. We haven’t tried this recipe as pancakes so we aren’t sure if that’s part of the issue, since a waffle maker might help cook the batter more evenly. That said, white rice flour is helpful for adding more structure to the DIY blend and brown rice flour can sometimes create a looser batter. Hope this helps!

  15. Lauren says

    You’ve got a hit, here. My last weekend of being strictly plant-based and I’m going out with a bang. Didn’t have any rolled oats but the tip in the comments to sub for almond flour meant this would absolutely be worth a shot. Did not disappoint. So so so yummy. I don’t know if I have ever had such a decadent waffle before. Thrilled to keep this recipe in the regular rotation, even if I don’t keep with the plant-based lifestyle.

  16. Tory says

    This recipe is so great – I make this at least once a month for my kids!!!! It’s the perfect waffle recipe… crispy on the outside, soft on the inside and completely delicious. Also, I love that it’s a one-bowl recipe!

  17. Lou Herdson says

    Made this recipe for breakfast this morning, it was a huge hit with the kids! It took a bit longer than normal batter to crisp up and had a more cake/bready type texture but it was really tasty! So so filling as well! We served with fresh berries and maple syrup.

  18. Cynthia says

    Truly the best waffle recipe out there, hands down! I sub out a scoop of the flour for pea protein powder, cook for 5 minutes on the highest setting, and they come out perfect every time! My partner and I make these every weekend and take the leftovers with us as a hiking snack later in the day. 11/10 would recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow – awesome! Waffles as a hiking snack is so fun! Thanks for the lovely review, Cynthia, we’re so glad you enjoy them! xo

  19. Hilary says

    These were delicious! I used the Ardor brand of GF flour and subsituted a real egg for the flax egg. Ie had no problems with the mix and it cooked to crispy perfection. Topped with chocolate coconut yoghurt and maple syrup it was decadent but still not ovely sweet which we we loved!

  20. Nancy D. says

    Great flavor. Had a craving for breakfast for dinner. I had a slight issue with getting these out of the waffle maker, but I think it’s more due to the equipment.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Nancy! We’d suggest spraying the waffle maker a little extra to see if that helps next time!

  21. Bonnie says

    These were so yummy!!! I used a real egg, and half AP flour and half whole wheat bread flour, also added a splash of vanilla extract, cinnamon, nutmeg, and ginger. Cooked them about 5:30 minutes and they came out so yummy! They were perfect with some maple syrup on top, though on their own I thought they could use some sweetener. I would probably add just a little maple syrup to the batter in the future. My waffle iron makes very thick Belgian waffles so I was only able to squeeze about 2 waffles out of this but that was just right. Thanks for this recipe!

  22. Sylvia says

    I followed the recipe to the letter, but once in the waffle maker, it was clear there was no way the batter was going to hold together as a waffle. It made a real mess. I tried shapeshifting them into pancakes, but even that was difficult. Added a little more oat flour—that helped very little. I wonder what went wrong? I used oat and coconut flours. The flavor was delicious, so it was very sad to have had such a huge fail! Not to mention the waste of time and ingredients :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sylvia, we’re so sorry you had that experience! So the coconut flour is definitely the issue here – it’s very dry and absorbent. This recipe requires using an all-purpose gluten-free flour blend, such as the one linked in the recipe.

  23. Michelle says

    I added walnuts and extra choc chips while doubling the recipe! Great way to use all the ripe bananas. This feels healthier than other waffles and taste amazing! Just the perfect amount of sweetness!

  24. Chantelle says

    Great recipe! My kids were thrilled! We doubled the recipe so that we can freeze some for week day breakfasts. We topped them with more banana, walnuts and a drizzle of equal parts water, peanut butter, brown sugar and cocoa; warmed on the stove! Thank you for the recipe!

  25. Holly says

    My daughter made these for our “breakfast for dinner” last night and they were sooo good that she made them again this morning! We tripled the recipe for our family of six that includes big eaters. We used eggs instead of flax meal and substituted almond flower for the oats, which all worked out. Thank you for another fantastic recipe!!

  26. Robin says

    This recipe was easy and delicious! I added cinnamon, nutmeg, clove and cardamom. I subbed the chocolate chips for walnuts and they turned out really well. I’m glad I made extra to freeze!

  27. Kendra says

    I made this recipe using unsweetened soymilk, grape seed oil and half all purpose & half whole wheat flour and they were so good! I also used dark chocolate chunks since that is what I had and sprinkled them on top instead of mixing into the batter. I will definitely be making again!

  28. VICKY says

    Loved these! Maybe my favorite of your waffle recipes I’ve tried so far, just because it was really fast to make and so delicious!
    Minimalist Baker you have changed our life in such a great way with all your amazing healthy recipes, thank you!!!

      • Sarah says

        This was my first minimalist baker recipe fail 😩 I followed the recipe to a T and used all purpose flour, and the batter was so thin! The waffles ripped in two when I opened up the waffle maker. Flavor was awesome and it’s such an easy recipe. I added extra oats, but maybe I’ll try more flour or less milk and see if it helps.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Oh no! Sorry to hear it didn’t turn out, Sarah! It does sound like the batter was too wet and needed more flour/less milk. It could also be that they needed a little longer in the waffle maker before opening. Hope that helps for next time!

  29. Wayne says

    This is a very easy to make and tasty waffle recipe. For over a year, I’ve been making it in large batch and then store them in the freezer. I omit the oil and use whole wheat flour and the result is still amazing. Sometimes I omit the chocolate chip especially if the bananas are super ripe. And sometimes I add a teaspoon of cinnamon for extra aroma. Overall, an easy to make and healthy recipe!

  30. Liza says

    Holly molly!!! Those are the most delicious waffles I ever had. They are so crunchy on the outside and fluffy and soft on the inside.
    My kids loved it!!! Thanks for this Marvelous recipe!!!😘😘😘😘😘

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Liza. We are so glad you and your family enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  31. Jess says

    I hardly ever write reviews, but I had to for this one because it’s THAT good. I’ve tried tons of waffle recipes and this one is by far the best. So happy I stumbled upon it when I was out of eggs. My husband who normally uses half a bottle of syrup and doesn’t even taste his waffles didn’t so much as open the syrup bottle this time, they were that good. I didn’t have almond milk so I used whole milk (same amount). I also added a large dash of vanilla and a heavy sprinkle of cinnamon. Delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think it could maybe sub for the oats? But if you subbed it for the GF blend, the waffles would likely end up more dense. Let us know if you do some experimenting!

  32. Dianna says

    My partner and I always make this recipe when we want waffles! Love the texture and flavor. The last time we made them we didn’t add oats and instead we added a little more gf flour and they turned out great!

  33. JC says

    I loved these! I used a whole egg and regular flour because I’m not vegan or GF and the substitutions were easy. I love that they had no added sugar and they certainly didn’t need it!

  34. Sabrina Arnold says

    Please help! These waffles seem amazing and I want to try them so badly – but every time I make them, the batter spurts out of the sides of the waffle iron (even using one-third cup instead of a scant one cup of batter) and as a result, the very little batter that remains in the iron burns on both sides. I’ve tried this recipe on two very different waffle irons, and the batter seeps out of both waffle irons and burns to the iron even though I’ve oiled the iron beforehand. I’ve also tweaked the recipe – adding more or less banana, adding more almond flour, letting it sit longer…. nothing works. I would appreciate any help on what may be wrong here! I love Minimalist Baker recipes and this is the first time that following the recipe to a T is not working out, and neither are my own modifications.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! It sounds like if it’s sputtering out that the batter is too thin / watery. Perhaps thicken with more GF flour?

      • Julie says

        I made these today and they were great. I used oat flour, started off with the whole cup, but eventually added about an extra half cup, kind of eye balling it until it seemed thick enough. I put cinnamon and vanilla in it instead of chocolate chips and they turned out great! I would definitely make these again.

  35. Sara says

    Just made these for dinner. My 5-year-old hugged me and said “that was the best dinner I ever had!” =D
    I doubled the recipe which worked out just fine. In a regular size waffle maker, it made 8 waffles (so, 4 if you make a singe batch) using about 1/2 cup+ batter. Cooked for 3:45-4:00 minutes. We just have one of those super basic Cuisinart waffle makers with only an indicator light and heat settings “1-5”. I used heat setting 4 and sprayed with oil for each waffle and had no trouble with sticking.

  36. Sandra Lopez says

    OMG!!! I made these waflles today “Saturday” for breakfast and my husband and I really love them!!
    Tomorrow will have the same breakfast LOL!!
    Thanks for sharing!!

  37. Avra says

    So so so delicious! And love that there is no added sugar! Don’t forget to spray (A LOT) in between each waffle. You won’t regret it. Can’t wait to make these again!

  38. Olivia says

    This is my second time making these. Sometimes you need something fun and indulgent for breakfast and this hits the spot! We’re trying to cut back on how much all-purpose flour we use in baked goods, so this time around I did 1/2 cup oats and cut the all-purpose flour down to 3/4 cup. They turned out great! I realized after my first time making these that my 2 slice waffle maker takes about 8-10 min to cook one set of waffles. While this is quite a wait they are well worth it! These are perfect for a lazy Saturday morning. Thanks Dana for another awesome recipe :)

  39. Aadhya Ramineni says

    Used milk instead of dairy alternative and it worked wonderfully! ALSO– pairs wonderfully with crumbled walnuts:)

  40. Suzanne says

    I cannot stop making these waffles… Even though I can’t ever get a single one of them to come out of my waffle iron in one piece. In fact they’re in about 50 pieces by the time I finally scrape them out of my waffle maker. I wonder if it’s my machine… it is stick free and that’s laughable… But, I also put avocado oil on it… And tried coconut oil …but no luck. I cannot understand how everyone is getting good waffles….But I’m not giving up because they are so so delicious! So thanks again for another great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzanne, it does sound like it could be the waffle maker. Have you tried an avocado oil spray on the pan or just avocado oil in the batter? We wonder if that would help!

  41. emily says

    A very good recipe — yummy and (kind of) healthy waffles made with ingredients I typically have on hand, and a good way to use up bananas. Mine came out quite dark brown and I’m not sure why. I used oat milk and that’s a bit brown, so maybe that? I didn’t add any chocolate chips but did quite a bit of walnuts, and I just used normal all-purpose flour. These *were* very ‘wet’ but when cooked to completion they were a little limp did not stick in my waffle maker. I think it is possible people who are having trouble with them sticking are not letting them cook completely, because if they’re getting as brown as mine folks might think they are burning. They’re not burning!

  42. Anita says

    These are the only waffles I will ever make! They are sooo good! Super easy to make. I usually make a double batch and just pop them in our toaster to reheat. They come out nice and crispy. I also add some cinnamon, fresh grated nutmeg and vanilla bean.

  43. Landon says

    So yummy! I ended up making as pancakes and they turned out delicious. I even forgot the flax egg – lol! I also used half white flour and half almond flour. Definitely recommend!

  44. Pam says

    Fabulous! I made the banana chocolate chip version and used the same base recipe (minus the bananas Added pumpkin purée and spices) and made pumpkin waffles. You can’t tell these are GF and vegan. They are amazing and freeze well.

  45. Kit M says

    I made this with a smaller waffle iron and ended up with five waffles. The last two stuck a little, so I should have just resprayed the iron and all would be good. I used powdered egg replacer instead of a flax egg and more all-purpose flour instead of oats. These were delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kit. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo