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
Print
Chocolate Chip Banana Bread Waffles topped with sliced bananas and chocolate chips
4.55 from 70 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.

Ingredients

  • 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

Instructions

  • 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. 

Video

Notes

*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. 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!

  2. 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!

  3. 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!

  4. 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.

  5. 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.

  6. 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!!

  7. 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!

  8. 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 :)

  9. Aadhya Ramineni says

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

  10. 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!

  11. 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!

  12. 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.

  13. 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!

  14. 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.

  15. 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

  16. Michelle Duncan says

    We made these! We used a regular egg and Bob’s Red Mill 1:1 flour! They were delicious, not as crispy as another waffle we make but so yummy and banana bread-esque! We love to make lots of extras and then freeze them for a quick breakfast another day. These froze well and were great later. I basically loved every recipe you post. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. 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

  17. Pauline Horn says

    Hello, I’m new to the site and would love to try this recipe but am sensitive to oats. Is there anything I can substitute? Thank you

      • Pauline Horn says

        Thanks for your help – sorry to be a pain but I’m also sensitive to almonds. Would buckwheat flour work. I can have quinoa as well

  18. emily says

    definitely my favourite waffle recipe :) i used all purpose flour instead of the gluten free flour and it turned out perfectly. thanks for the incredible recipe!

  19. Heike says

    These are sensational. First I thought the dough may be to liquid, but no, it’s perfect. Not to sweet and wonderful texture, crispy outside, soft inside. Thanks for this awesome recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Heike. 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

      • Gaìl says

        Picked up my waffle maker last night and made these this morning.
        I’m in heaven so delicious.
        I did however used quinoa flakes instead of oats .
        Will try SpeltSo worth while buying a waffle maker.

  20. Regelyn says

    I tried them with maple syrup as topping and also has them with almond butter too, taste heavenly. I even added a lot of chocolates and wanted to try some cheese though I don’t think it would taste different. Thanks for sharing your recipe. Thumbs up!

  21. Liz Brown says

    I make these waffles every Saturday. I recently swapped crushed walnuts for the chocolate chips (husband doesn’t like chocolate) and they were amazing!

  22. Alexandra says

    OMG!! These waffles are my new favourite everything hahaha! I could eat them as breakfast and as desert! I tried them with maple syrup as topping and also has them with almond butter which was great! Made them for brunch when I had my in laws over and every one enjoyed them! Thanks so much for this amazing recipe ??

  23. Karen says

    Sorry to say, but this recipe totally stuck to my waffle maker (even after heading the comments of others and making sure the waffle maker was greased up). Like other commenters, after the first batch stuck to the waffle maker I finished the batter as pancakes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, we’re sorry to hear that these didn’t turn out in your waffle maker! We haven’t had this problem with our waffle maker so we aren’t sure what the difference is! Would you mind sharing the brand you use? We have had success with this one.

  24. Rob says

    Made these this morning for the family. Everyone gave them rave reviews! I was specifically asked for this to be a July 4th tradition. As always, thanks for the awesome recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think other people made it into pancakes! Check the comments. Otherwise I think it should work just fine!

  25. Brittany Ortiz says

    I’ve made these many times. I use a regular egg if I’m in a time crunch, used canned reduced fat coconut milk – turned out great this morning. I often omit the chocolate chips and they’re still awesome. I like using whole wheat flour with it!

  26. Rose says

    I set the serving size to six and made waffles one night. I stored it in the fridge and two days later we enjoyed pancakes. I am vegan and used flax eggs. My ingredients also included King Arthur all-purpose flour and three large bananas. This was really tasty, cooked well and did not stick to my waffle maker.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Rose! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  27. Cara says

    These were delicious! I used oat milk and vegetable oil as alternatives and it worked well regardless. Super crispy on the outside and soft on the inside! I definitely thought 1/4 cup of chocolate chips would be too few, but I would recommend sticking to that amount as it was a little too chocolately for us at 1/3 cup. Thank you for this recipe—we recently identified eggs as an allergen for my husband so it’s so relieving to know you can still make things like this that taste good!

  28. Kristen says

    I was wondering what brand of dairy free chocolate chips you used.
    And if you have a favorite brand or two.
    I’ve been trying different brands and even trying brands that don’t specify vegan but appear to have no dairy in the ingredients list.
    Suggestions?
    Thanks!

  29. Nicole Wilson says

    This recipe was awesome as soon as I saw it I knew I needed to make it. I used a chicken egg instead of the flax egg, actually I accidentally used 2 instead of one. I made them for my boyfriend and they were great, he was shocked when I told him they were gluten free and had no added sugar. I put peanut butter on them with some pecans amazing! He just ate them with syrup. I had no issues with getting them off the waffle maker. Unfortunately on the last batch my waffle maker died. I made those ones into pancakes instead and they were great.

  30. Hana says

    Yum!! Really delicious and didn’t need any syrup in my opinion. Sweet enough to be a dessert/treat!

    I only had steel cut oats instead of rolled oats so I blitzed them in a blender and substituted however much was in the blender for flour and added a bit more to thicken the mixture. I have a Disney waffle maker that we received as a gift and after coating it with butter only the first time, the waffles popped right out just fine.

    I did alter the recipe and added more chocolate chips because it didn’t look like there were enough in the bowl, but I would stick to the recipe next time as I found it to be almost a bit too sweet.

  31. Kari says

    I made these following the recipe exactly with poor results. For the first batch, I used a Rival Belgium waffle maker – they stuck horribly despite spraying the waffle maker first and were mushy in the middle. For the second batch, I used my waffle stir maker and despite spraying the Teflon serface they actually stuck worse. Lastly, I made pancakes with the remaining batter and they tasted fine. I really wanted to love this recipe but I was disappointed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kari, sorry to hear these didn’t turn out in your waffle maker! But great idea to make pancakes! We haven’t had this problem with our waffle maker so we aren’t sure what the difference is!

  32. Jackie says

    These were great! My kids didn’t even know they were healthy! I did have to cook them longer on my waffle maker to make the crispy! Thanks!

  33. HJ says

    I want to ask if a regular egg will yield the same results, but I’m afraid of being burned at the stake.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! Great question. I’d sub it in a 1:1 ratio for the flax egg. For reference, 1 small egg = 1 flax egg.

  34. Annie says

    Hi – can you use a chia egg instead of a flax egg in this recipe?
    I find chia to be so much easier since then I don’t have to grind the flax seeds!
    Thanks
    Carol

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m not sure as we haven’t tested it. But if you give it a try let us know how it goes!

  35. Hava says

    If your waffle iron isn’t working all that great, or you goof it up, this batter still makes lovely pancakes. Just cook them in a sauté pan on medium heat and cook for a minute or two longer (because the batter is thick). Yum Yum…..

  36. David Larouche says

    Hey Diana,

    I used quinoa flour and my pancakes were very sticky and couldn’t cook. Do the kind of flour used play that much a role ? I bought some all purposed unbleach flour today to see if it’s going to do a difference.

    Thank you,
    David

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi David, yes, the type of flour can make a big difference. We have had success in this recipe with our DIY gluten-free blend.

  37. Margarita Gibson says

    This recipe came out really good. I had to add about 1/4-1/2 cup of flour because it was too runny with a cup of milk so the I added a dash more of baking powder. But it was a good recipe.

  38. Nancy F. says

    We thoroughly enjoyed this recipe – we had a choice of flours so we picked whole wheat pastry flour and I used a quick cooking oats so the smaller pieces would hydrate faster. I let the flax eggs sit a good 5-10 minutes, and I also let the completed batter rest at least 10 minutes while the waffle iron heated up. My bananas were just overripe and close to ripe so I expected the small chunks of bananas in the cooked waffle that. I forgot cooking spray on one waffle and it was a close deal to get it unstuck; with cooking spray, the others peeled off well. My waffle maker has a crispy outside setting and a cooked through setting – I picked the cooked through setting since this is a denser batter; they came out perfectly cooked! Thanks for developing and posting recipes!

  39. Jennifer says

    These are delicious! My first one did stick to the waffle iron, but using a fork to carefully detach it from the top, it came out just fine. Topped with chopped walnuts, dark chocolate chips and a drizzle of maple syrup….mmmm, perfection! A little like dessert for breakfast. Thanks for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad you enjoyed these as well! They’re certainly a favorite of ours!!

  40. Jennifer says

    I hate to leave negative comments but since I often rely on comments to decide what to make, I want to be honest. These were crunchy on the outside (beyond crispy, which is what I like) and mushy on the inside. I think the recipe calls for too many bananas. I couldn’t taste the chocolate. I wish I hadn’t doubled the recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s interesting. Did you make any other changes? For instance, what GF blend did you use? I know it’s working for other people and for me (no mushiness!), so it sounds like something ingredient-wise is causing the texture issue. Otherwise, it could be your waffle iron?

  41. Kristin says

    Love your recipes so much! Sadly this one did not work for me. I greased the waffle iron really well but they still stuck unbelievably. I made pancakes with the rest of the batter per the suggestion of others. Tasted good but not waffles ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! What kind of waffle iron do you have? Did you change any other ingredients, such as the GF blend?

  42. Cassie Autumn Tran says

    Hot damn, these waffles look killer! Love how they are so simple and don’t necessitate crazy egg replacers because a LOT of these types of recipes do. Naked Saturdays are also the best kind of Saturdays. Just saying. But I’d probably be wearing this waffle recipe or the dark chocolate chips all over my face ;)

  43. ChinaKaat says

    The flavor of these were delicious. I used frozen wild blueberries because I had no chocolate chips. I had the same problem as Ashley. They got nice and dark but the inside seemed doughy. I too used a Belgian waffle iron and cooked them about 8 minutes. I froze the leftovers to put in the toaster. Four forks ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! These shouldn’t be doughy in the middle. Did you use a store-bought gluten-free blend? That may have been the issue…

  44. Sarah says

    I know you are now posting things that aren’t vegan. My request is that you explicitly label the things that are vegan in the post title so those of us who are vegan know whether it is worth clicking over. Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sarah, thanks for the feedback. We will do our best to label things accordingly. It won’t always be in the title, but it will always be categorized vegan when applicable.

  45. Samantha says

    LOL “naked Saturdays”. This among many other reasons is why I’ve been a devout MB fan and follower for years!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but another reader had success and we think it would work! Hope that helps!

    • Paul says

      Love this recipe! The waffles were amazing and turned out great. I altered the recipe by substituting ground chia seed for flax (1:1), 1.5 tbsp water instead of oil, and used brown rice flour and almond flour mix instead of flour. Thanks MB for another great recipe.

    • Ashley says

      First off, these waffles have a lovely flavor! I used chopped up walnuts instead of chocolate chips and I loved the added crunch.
      On the sad side of the news though, I could not get the outside to crisp or the inside to cook thoroughly. I thinned out the batter as suggested by adding more almond milk and then also tried lower heat and longer cook time (as well as higher heat and longer cook times!) but while the thinnest parts of my waffle would get dark, the inside was still moist and undercooked. I did use a Belgian waffle maker.
      Mine didn’t stick at all either by the way!
      What can I try next please to troubleshoot? Because the flavor of these is quite yummy!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ashley, glad you enjoyed the flavor! We aren’t sure what went wrong with the inside being undercooked since we haven’t had this problem with our Belgian waffle maker and it sounds like you followed our troubleshooting ideas- this is the one we use.

        • Ashley says

          So I tried this again. Bad news is that the insides still felt undercooked straight from waffle iron or after being in the oven for a bit. The amazing news is on a hunch I froze the fresh waffles and then toasted one the next day and omg perfection! It was crispy and fluffy and so so right. So that’s my plan with this recipe from now on. I shall make a big batch, freeze and nom later! Thanks!

        • lim suhui says

          Just wanted to let you know, this is Wonderful recipe!!! I follow exactly and it turn out super delicious, my kids loves it and we finished all before we send to the dining table?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  46. Hannah says

    I made these this morning. . . Delicious!!! My picky husband and 5yr old niece went back for seconds. I used a regular egg instead of a flaxseed egg and I used regular all purpose flower instead of gluten free flower. We top them with a little maple syrup. We will definitely make them again!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, We haven’t tried that, but if you do, we would suggest adding a little more liquid to thin it out. If you try it, we would love to hear how it goes! Hope that helps!

    • Mae says

      I was wondering the same thing since I don’t have a waffle maker but they sounded so good so thanks for asking!

  47. Irma says

    Can the oats be omitted? Also have you tried Namaste perfect flour blend ? Would that work? Oh for the flax seed egg how many actualeggs can be used instead? I love your recipes and I have tried alot of them. Still learning how to eat healthy. My daughter and I have gluten , Dairy, oats, soy and corn issues. Thank you for what you do. Your recipes have helped so much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Irma, So glad our recipes have helped you! Chicken eggs can be subbed 1-1 for flax eggs. We have not tried the namaste perfect flour blend, but it looks somewhat similar to our homemade gluten-free blend and we think it would work. For the oats, we think it might work to sub them for almond flour or another nut meal or chopped walnuts. If you give it a try, we would love to hear how it goes!

    • Clara says

      I use the Namaste flour blend for almost everything in a 1 for 1 regular flour substitution. Works great for these waffles.

  48. Sara says

    Love the original, so cannot wait to try this one out. I have to admit that this recipe turned me into a waffle lover
    Thank you so much ?????

  49. Krista Hill says

    I tried this recipe and I tried it five different ways to really give it a chance, one time I tried adding more milk, another time I tried adding more flour but it always came out super undercooked no matter how long I would cook it for and just really doughy on inside and I don’t know how to fix that. What am I doing wrong??

    • Avatar for Dana @ Minimalist BakerSupport says

      Hi Krista, we retested the recipe and updated it to add oil and made a few other modifications. Hopefully that makes the difference for you!

  50. Njsko says

    Making the waffles right now for breakfast. Sometimes when I make this recipe (like today) the outside gets cooked but the inside stays wet and mushy. I’m not sure why that happens. Maybe the riper bananas have more liquid content? Not sure. In that case, when I see that the first waffle is a little gooey inside (still yummy), I stir in some extra flour to the batter. I made a double batch today add added maybe an extra 1/4c – 1/2 c of flour.

  51. Njsko says

    This recipe is a keeper. They’re delicious, healthy and I usually make a double batch the evening before so I can quickly reheat in the morning. I usually use white whole wheat flour to make these. And have never had any issue with sticking. I use a wooden chopstick to gently get them out and that works fine. These are good with or without the chocolate chips. I’ve made buttery overnight yeasted waffles that were also delicious (and more work to make) and my family (toddler, teen, husband) all preferred this healthier recipe. Thank you!

  52. Liz says

    These were AMAZING! I used a regular egg, milk, and white flour (didn’t want to risk no one eating them if they didn’t taste good) and added two capfuls of oil so it wouldn’t stick to my waffle iron and they were so yummy they were gobbled up by my kids. Less sugar, more bananas, extra fiber- did not taste at all like we were missing anything. Next time I will try 1/2 whole wheat flour and may even experiment with almond milk. Keeper!

  53. Abby says

    I’m using a Belgian waffle maker. The insides keep coming out moist. Any suggestions? We really love this recipe but I want fluffy, dry insides, not wet batter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It sounds like your batter is too thick, Abby! In future, try a thinner consistency and that should cook through better.

  54. Rebecca Ison says

    These turned out great. I used 1/2 whole wheat pastry flour and 1/2 white. My kids and I throughly enjoyed them. I topped mine with maple and pecans. Yummm!

  55. Aliza says

    I can’t get enough of these waffles! It’s literally like eating banana bread in waffle form. We didn’t use any cooking spray, so they did stick to the iron, but the they came off easily. I actually didn’t mind that they stuck, because while that’s caused them to split across the middle, it created a perfect pocket for melting butter.

    We made one batch with chocolate chips and one without. Both equally delicious.

    One thing I might suggest is adding how long to let the batter sit before using it. It says “let sit” but doesn’t indicate how long, which may have led to some of the mixed results shared in the comments here.

  56. Lou says

    I’m sooooo glad I’ve discovered your blog. I’m a minimalist but it never occurred to me of applying it to baking which is wonderful because I love baking. Thank you for sharing this recipe, I will definitely try it since I have super riped bananas on hand.

  57. Max Miller says

    These turned out great. I had all the items at home already. I used oats that I had put through the blender (from another recipe) and using the oat “flour” turned out great.

  58. April StaDha says

    This recipe would be perfect for a thinner waffle maker. I left the iron closed and cooking until I smelled burning chocolate, and had to remove them each time with steam still coming out. Even with blackened crispy outsides, these were mushy inside. My batter seemed quite thin, especially for a vegan recipe (most I have success with tend to be much thicker than traditional batter).

    I use an Oster Belgian waffle maker, which makes sort of moderately thick waffles (not quite as thick as Belgian, despite the name). I had no trouble with sticking. I slather my waffle iron in coconut oil to start out (my cooking spray tends to give sweeter foods a funky taste), then add more after cooking every 2 waffles.

    The taste was good, even though the texture was not my cup of tea.

    • Abby says

      I agree. These are delicious but with my Belgians waffle maker they turned out wet in the middle. In a regular, thin waffle maker they came out great! We can’t keep them around!

  59. Alycia says

    Wow, these ended up terrible. I followed the recipe to a tee, too. It’s funny that if you sort the recipes from ‘all comments’ to ‘i made this’ – the reviews definitely tell the story! Wish I would’ve done that first before wasting these ingredients :(

  60. Jacqueline says

    These are amazing! I followed the recipe using canned coconut milk. My only change was using an actual egg, since I was out of flax. They turned out amazing and I had no issues with them sticking. These would be awesome as freezer waffles to pull out for a quick lunch.

  61. Brittani says

    I tried making these and unfornately they didnt come out. I tried making them as waffles first and even though i added oil they go stuck to the waffle maker. The bigger problem i ran into was them not cooking inside. So I attempted to make them into pancakes, again adding oil to the pan they got stuck, which didn’t allow them to cook inside. So im not sure what im doing wrong. Im rating this as a 3 im sure its definitely worth a 5 but im not sure how to fix it.

  62. Jenny B says

    I made these and they taste great. But I have a problem. The top and bottom stick and pull apart on the waffle maker. I have had this same problem with other vegan waffles. Is this a normal problem or user error? I do put oil on the waffle maker and it is not helping at all. Any advice would be appreciated. Thanks we love all your recipes!

  63. Erin says

    I’ve made this recipe about 4 times and the first time I fell absolutely in love with them and they came out perfect. Unfortunately every time I have tried to make them again they keep sticking to my waffle iron and rip in half. I have tried butttering my iron and lathering in canola oil and nothing seems to help :( does any one have any suggestions maybe I need a new waffle iron? Thanks!

  64. Michelle says

    Made these and they didn’t turn out at all :( Stuck to waffle maker despite using lots of oil. Maybe it was my “other” flour combo.

  65. Bridget Chase says

    I don’t know what I did wrong, but I could not get these waffles to come out. I made several attempts, but they kept sticking to the waffle iron, despite lots of oil. I ended up using the batter and making pancakes. Oh well! My boyfriend still really liked them, while I thought the flavor was just ok. I will definitely try and make again as they are vegan and have no oil.

  66. Brianne Vaillancourt says

    I tried making these and instead of cooking the way waffles usually do, they quickly got crispy and burnt on the outside, while the inside wasn’t even cooked yet. I couldn’t even get them out of the iron without completely destroying them. This is not the first time it happens to me – when I tried to make your Spiced Buckwheat Pancakes I couldn’t flip them since they wouldn’t stick together and would only make a pile of mush, while the side touching the pan was burning.
    Maybe I’m doing something wrong? I wonder if anyone else is having these issues.

  67. Laila says

    Hello! A friend recommended your website! I have just discovered the joys of vegan waffles and this recipe looks great! I’m moving flat and have run out of flax seeds (i’m trying to use up everything i have before I move country again and don’t want to buy anymore!). What other vegan substitutions can i use? Super excited to try this as I have frozen bananas, chocolate chips and flour to use up!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laila! In the event that you’re out of flax, you could try using a mashed banana in place of the flax egg and that should work! Hope this helps!

  68. pat marino says

    this was my first time making waffles. is the texture of the cooked waffles supposed
    to be wet in middle because of the bananas. or did I do something wrong. I even cooked them longer. they just got darker on outside, thank you. pat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pat! It sounds like your batter might have come out a little too thick! Next time, if you see this happening again, try adding 1 tbsp more of milk (dairy or non-dairy) and thin out your batter a bit adding more milk as needed. Hope this helps!

  69. Gena says

    I just want to start off by telling you that I LOVE your blog and your cookbook. It’s my go-to blog and cookbook if I’m looking for a new recipe because your recipes are always delicious and turn out perfectly. Except for this one, that is. This recipe didn’t turn out at all. Despite generous oiling, the waffles stuck horribly to the iron. I cooked the last of the batter in a frying pan as pancakes, which seemed to salvage it somewhat.

    • Marisa says

      I have always had fantastic success with minimalist baker recipes and recommend them all the time. I was super excited to make these this morning for my family (a rare week day treat), but what a disappointment. Perhaps it’s me or my waffle iron, but I found they stuck horribly even with generous oiling and they were just crispy, no tender inside, super hard to cut and enjoy. :-/

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        So unfortunate to hear! Did you by chance make any modifications to the recipe, altering the GF blend, etc.? I assume you haven’t had this iron sticking issue with other recipes? Would love to help troubleshoot.

  70. Rita says

    Hello- I have made many of your waffle and pancake recipes and they were delicious however this one failed . I noticed you did not have an oil in the recipe?
    I ran out of cooking spray and oiled the waffle iron with coconut oil. The waffles stuck to iron and had to make a pancake with batter.
    Any thoughts ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! You can definitely try adding some oil, though I didn’t find I needed it. Sorry you had trouble!

  71. Dana says

    Since ice cream is mentioned in the intro thought I’d share (for anyone who isn’t familiar), Coconut Bliss Ice cream is a healthier version of ice cream. It is non-dairy and made with organic coconut milk. Most importantly, most of their flavors contain coconut sugar rather than organic cane sugar. They have many wonderful flavors. This is the only ice cream we will buy! :) Also, Lily’s Dark Chocolate morsals is a wonderful choice for those who also prefer to stay away from refined sugar. Lily’s is sweetened with stevia. Great recipe! Made these waffles with oat flour (which I ground myself). VERY yummy. Also, another tip is that certain waffle makers don’t necessarily *need* “cooking spray” (even IF the directions on waffle maker instructs you to use it). Most are non-stick so there is no need (sometimes adding it *causes* issues). I have the Presto 03510 FlipSide Belgian Waffle Maker, 7-inch (bought on Amazon) and I’ve never used any cooking spray and my waffles always come out SO easliy. Perfect every single time. :)

    • Dana says

      … I also added chopped toasted walnuts to my batter. VERY yummy if you prefer nuts in your waffles or pancakes as we do. The next time I make them (or a pumpkin waffle), I plan on making coconut whipped cream using the solidified cream in canned coconut milk (adding a bit of maple syrup and vanilla). :) Helloo … (lol).

  72. Sara Pearson says

    I made these with a chia egg substitute (1T seeds soaked in 3T water til gel-like), which I think made it less sticky. I had no problem getting them out of the press, which was Belgian style. I used unsweetened vanilla almond milk and quick oats since I didn’t have old fashioned. They turned out great. Like lots of waffle recipes, in order to fully cook the inside, the outside has to get super dark…still good though.

  73. Yogi says

    Loved these waffles!!! I used kamut/wheat flour. They stuck very little but still were easy to remove. Still together in one piece.

  74. Anika says

    Tried it today for breakfast and used pea flour and chocolate rice milk. They taste super nice but properly stuck to the iron … Might play around with the recipe a bit to make the come out in one piece. Plus I might add a few more chocolate chips, I liked the melted chocolate inside ?
    Thanks for the recipe!

  75. Anonymous says

    Is this something that can be frozen and heated up again another day? Can’t wait to try it!

  76. Natalie says

    I was so excited to make these for breakfast this morning, as I’ve seen them on here for a while and have never gotten around to it. Unfortunately, I didn’t have as much success as others. I think my waffle iron was too hot as two of my waffles were totally burnt on the outside but raw in the middle. I switched to pancakes and still had a bit of trouble getting them cooked through. Totally not your fault (& I still love this recipe) just thought I’d share that a waffle iron with multiple heat settings would be ideal to cook these guys “low and slow.” Hope that helps! :)

  77. Sue Z says

    Hi – I’ve tried to make these twice and both times I got a mushy mess. First time I substituted 1/2 c coconut and 1/2 c almond flour for the flour, egg white for the flax egg and almond milk for the milk. The batter was really thick and waffles crumbled and stuck to the waffle iron. Try two: 1/2 c coconut and 1/2 c spelt flours, egg white and cashew milk. again, the batter was a thick ball. So I added buttermilk to try to get it to spread and at least I able to make waffles but not a good consistency. Could you please advise? Meanwhile, i’ll try the standard recipes without substitutions.

    • Yogi says

      It’s the coconut flour. Coconut flour in my experience is not interchangeable with other flours. I have always had to look for a recipe with coconut flour for it to successfully work.

  78. Sandy says

    I have made this recipe twice now, for a non vegan husband who “hates” dk chocokate and “whole wheat” bothe of which I used. They are superb. He loves them. Highly recommended.

  79. James | ThrowingWaffles says

    Those waffles look amazing. What brand of a waffle iron are you using? I’m planning to make those waffles but I need to buy some chocolate chips first.

  80. Caprice Dorn says

    I am so happy I have found you. Although I am primarily planted based, my husband is not . You site is a nice balance of both. He loves your vegan biscuits and these banana chip waffles. I am slowly converting him to a healthier way of eating… Thank you !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks so much, Caprice! John doesn’t eat as plant-based as me, so I try to make recipes that please us both! xoxo

  81. Magdalena says

    This batter is so good….but I really wish the tidbit of NEEDING cooking spray was somewhere towards the top – or in the ingredients. I read the blog post, checked to make sure I had all the ingredients, made the batter, THEN read that I NEEDED cooking spray. I tried a few other things but it didn’t work. I was left with a huge mess and no waffles. Thank goodness they were able to turn into pancakes and, of course, tasted fabulous. But I would suggesting adding the cooking spray to the ingredients, though I have learned to read EVERYTHING before starting a recipe. =)

  82. Cat says

    Made these for dinner tonight. Used whole wheat flour and 100% cacao bakers chocolate………….ABSOLUTELY DELICIOUS!!!!
    Only thing I only got 2 waffles out of my batter.

  83. Melissa says

    Just made these for breakfast for my Mom and myself. They were exceptional! What a great recipe. I love the amount of flavor packed into these even though there aren’t many ingredients!

  84. Lisa Frame says

    Have made these twice now with a few additions/substitutions. Basically, doubled recipe. Used Bisquick, so no baking powder. Mashed very ripe bananas & pears, used cashew milk(very creamy). Mixed my flaxseed meal with Cuties Tangerine/Mango/Passionfruit Juice instead of water. In addition to chocolate chips added pomegranate infused cranberries, a mixture of ground pumpkin seeds & pistachios, the oats & chopped fresh blackberries. Made the waffles in my Belgian waffle maker which yields nice & thick waffles. Topped with no sugar added Apricot Fruit Spread & fresh pomegranate arils, raspberries, & blackberries. Also used a Swedish Queens Blend Preserves of raspberries & blueberries on some of the waffles instead of the apricot spread. Turned out great…very filling & delicious. Thnx for recipe.

  85. Maddy T says

    Ohmygosh, these waffles were amazing. I gave them to my dad without telling him how “healthy” they were and he absolutely loved them. Currently have a line-up for more haha Thanks for the recipe!

  86. Shannon C says

    Instead of going to the gym with my husband, I feigned plans to do yoga from home and instead made a single serving of these for myself :) I divided the recipe by four and I subbed Bob’s Red Mill GF flour with no problem. Then I topped my waffle with peanut butter ice cream (al la Oh Ladycakes). Insert maniacal laughter here, muhahahaha!

  87. Shannon says

    Hi Dana,

    Tried this recipe this morning for my little one and I. She approves! We love anything with banana in it so that’s a plus! I’ll be using this recipe again. Super easy and quick! Love your blog. Thanks for posting!

  88. Laura (Blogging Over Thyme) says

    Banana bread waffles?! With chocolate chips?! Man, my cereal this morning pales in comparison to this breakfast :)

  89. Julia says

    Yum these look awesome!!! I am trying them out tomorrow! :) I love your blog sooo much please keep posting your AMAZING recipes and your pictures are some of the most awesome, delicious, and crisp looking pictures I’ve seen on ANY blog!! Please keep posting avidly because I look at your blog every day for recipes! :D Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Julia! You are so sweet. Thanks for such kind words! I’m so glad to hear you enjoy our recipes and photographs. Stick around and keep sharing the love!

  90. Tricia says

    I made these for lunch today for me and my little toddler man, and let me just say – we both thought they were delicious! He was finished with his waffle before I could get mine out of the iron and onto a plate! What a fantastic recipe! The waffles really do taste just like banana bread. I was going to put some almond butter on mine, but while I was thinking about it I ended up eating the waffle. So I’m going to have to try it tomorrow on the left overs :-) Thanks for the great recipe – it was just what I needed today!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha, that’s great news! I love how they REALLY do taste like banana bread. My favorite toppings are either a little almond butter and honey, OR a sprinkle of dark chocolate chips! They melt and make a nice little “frosting” – yum!

  91. Tammy T says

    Love your recipes, and your photos always leaving me drooling! This one was no exception along with the laughter over the story! Naked Saturdays are awesome (a friend celebrated naked weekends!), as was the story of your long ago breakfasts! Nice!

    Can Not Wait to make these!

    Tammy

  92. Genevieve says

    Oh my goodness! These are the BEST WAFFLES ever!! We had them this morning. WOW! They were so yummy and super quick to make! I loved the texture and the flavor. Will definitely be making this into a go to recipe at our house.

    I changed it to gluten free and it was super easy.
    Used my gluten free flour mix (millet and sorghum flour + tapioca, potato and corn starch- 1-1 flour to starch ratio)
    And added 1/2 tsp more baking powder and 1/2 tsp xanthan gum. We also used rice milk (add it at the end to get the right consistency) PERFECT!

    Thank you so much for posting this recipe.
    Genevieve

  93. Genevieve says

    Oh my! Those looks SO good! I adore banana bread. That was a funny story about the one day to indulge. I would be SO sick that one day! Oh, but I think it would be worth it. :) I like your idea of just smaller indulgences throughout the week.
    Sorry about those nasty comments! I don’t know how people feel they have the right to be so rude! I think I’d delete the comments. It’s your blog after all. I don’t think I’d mind spending .99 for a recipe. Although, I have numerous food allergies in my family and I like to see what basic ingredients I would have to change. I wonder if there’s a way you can put a list of the basic ingredients (not the amounts of course) or maybe just list if it’s a dairy, egg, nut free or a vegan or gluten free recipe?

    Genevieve