We’ve made banana bread countless different ways — as muffins, as mini-breads, with varying ingredients to accommodate allergies, with less sugar, with more sugar. None have ever compared to these — dare I say — perfect banana bread waffles.
We threw in some chia seeds and milled flaxseed, which give this banana bread a slightly crunchy texture. And although we limited the sugar somewhat, they’re plenty sweet. The best part about turning banana bread into a waffle is the crust. It’s soft but not sticky or mushy, as sometimes happens when you make a banana bread loaf.
We didn’t even bother to sit down to eat these, just picked them up and ate them as they cooled.
We went bananas for these banana bread waffles!
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup milled flaxseed
- 1/3 cup chia seeds
- 4 ripe bananas
- 2 eggs, beaten
- 1/4 cup milk
- 4 tablespoons butter, melted
- 1 teaspoon vanilla
Heat up your waffle iron according to manufacturer’s instructions.
In a large bowl, mash up your ripe bananas. Add the eggs, milk, melted butter, and vanilla. Stir to combine. It should be gloopy and slightly frothy.
In a small bowl, whisk together the dry ingredients.
Slowly add the flour mixture to banana mixture, stirring until just combined.
Pour batter into the waffle maker and cook until golden, about 5-6 minutes depending on your waffle iron.