1-Bowl Chocolate Chip Banana Bread Waffles

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!

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!

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.

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!

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

My fave waffle so far! No problems with sticking to the waffle maker, cooks perfect every time!!

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 ??

These were so yummy! Another delicious recipe.

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.

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.

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!

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.

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!

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.

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.

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.

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!

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…..

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.

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!

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!

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.

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 ?

The best recipe i have ever tried. Thank you a lot))))))

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 ?

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!!

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 ?????

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.

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!

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!

Really? It already seems runny. Should I just add more plant milk?

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!

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.

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.

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.

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 :(

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.

Hi Dana ! My bf and I just made those and they are so delicious ! Thank you <3 <3 <3

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.

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.

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.

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. :)

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.

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