I’m partnering with Bob’s Red Mill® to bring you today’s recipe! I absolutely love all of their products, especially their flours, and use them every day. Bob’s Red Mill products are so perfect for baking!
A few weeks ago, one of my close friends from high school drove to Southern California for a vacation. As a teacher, her school actually scheduled two weeks for their spring break, so my friend planned on visiting her younger brother, a roommate from college, and me during her trip.
When she showed up at my house, we decided to drive to Coronado for the afternoon. Because of the scattered clouds, we packed both sunglasses and light jackets, and when we arrived at the beach, we spread out a couple of beach towels on the expansive sand.
As we watched the waves gently lap against the shore and a handful of kids excitedly running in and out of the freezing water, we talked… and talked… and talked. Over a year and a half had gone by since we last saw each other, so we had lots of catching up to do!
During part of our four hours at the beach, our conversation eventually wound up on the topic of food. Not too surprising, knowing me… And since my friend worked in a bakery for many years before earning her teaching credential, she knows and enjoys talking about sweets almost as much as I do!
As she explained some of her newfound sensitivities, she shared that she had started eating a special variety of waffles for breakfast almost every day. She often topped them with freshly sliced bananas, strawberries, and a dollop of almond butter before dashing off to teach her TK students.
For the next few days, I couldn’t shake that fruit and waffles idea out of my head, especially the part about bananas. So when I spotted two exceptionally ripe bananas hiding behind the bright yellow ones I recently bought on my counter, I knew exactly what to do…
I whipped up a batch of these Healthy Banana Waffles! They’re crispy on the outside, fluffy on the inside, and the bright banana flavor shines through in every bite.
These healthy banana waffles also contain no refined flour or sugar, and they’re great for meal prepping or quick weekday breakfasts (just like the store-bought ones my friend was eating!). Yet these are just 105 calories!
So let’s go over how to make these healthy banana waffles!
You’ll start with Bob’s Red Mill® Organic Whole Wheat Pastry Flour. It’s one of my favorite flours for baking! It’s made by finely grinding a special type of organic soft white wheat, which means it has the same health benefits as regular whole wheat flour (like extra fiber!) but a really light taste and texture. That makes it perfect for these healthy banana waffles because it lets the waffles’ fluffy texture and fruit flavor truly shine!
Tip: For a gluten-free version, try Bob’s Red Mill® Gluten-Free 1-to-1 Baking Flour! It’s my go-to for quick and easy gluten-free swaps.
Just remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your waffles turn out dry, not light and fluffy. It may take a few extra moments to measure correctly, but the taste and texture of your healthy banana waffles is definitely worth it!
Unlike many traditional waffle recipes that call for ¼ or ½ cup of butter or oil, you only need 1 teaspoon of coconut oil. That really helps keep your healthy banana waffles low calorie and low fat!
Then with so little oil, the majority of the moist and fluffy texture on the inside of these waffles comes from…
Mashed banana! But since you’re so smart, you probably guessed that, right?
The mashed banana adds lots of moisture to your batter but for a fraction of the calories. (It’s not just for flavor!) And because of this, I strongly recommend using the ripest bananas you can find. Your bananas should be almost pure brown or black!
Overripe bananas are softer and sweeter, and they add more moisture to your batter than pure yellow ones. This creates the fluffiest waffles imaginable. Overripe bananas also add a stronger flavor, which makes your healthy banana waffles even tastier!
But there’s another secret to creating extra light and fluffy healthy banana waffles…
You’ll mix white vinegar into the batter! No, I haven’t lost all my marbles… This is intentional—and I promise you can’t taste it in your finished waffles!
The vinegar (an acid) reacts with the baking soda (a base). When they react, it creates air bubbles. Those air bubbles make your healthy banana waffles rise, and it also gives them a more light and tender texture.
Hooray for healthy waffle science!
Then to keep your healthy banana waffles dairy-free, you’ll use unsweetened cashew milk in the batter. Many of my family members are lactose intolerant, and unsweetened cashew milk and unsweetened almond milk are two of their favorites. Cashew milk has such a lovely thick and creamy texture, and it’s usually around just 25 calories per cup!
One of the things I strongly dislike about cooking waffles is baby-sitting the waffle iron. Does that bug you too? Cooking one waffle at a time, either resulting in everyone eating in shifts or heating up the oven to keep all of the waffles warm…
And somehow, I usually cook pretty lopsided waffles, where the batter doesn’t quite make it to the edges of the waffle iron so the waffles don’t turn out full and beautiful. Whoops.
But I have a solution for that!
You’ll bake these healthy banana waffles in the oven instead! I use these handy waffle pans. Although I usually avoid buying “one use” pans, these ones are worth every penny. All of my waffles finish baking at the same time, I don’t have to baby-sit (or clean!) the waffle iron, and the pans still work just as well as the day I bought them. Win-win-win!
There’s just one downside to baking waffles in the oven…
The insides turn out really moist and fluffy, but so do the outsides! And I prefer my waffles to be crispy on the outside… Not fluffy.
So my special trick?
I pop my waffles in the toaster oven! After a quick trip in the toaster, the outsides are perfectly crispy, while the insides stay tender and fluffy. It’s the perfect texture for waffles, don’t you think?
Bonus: These healthy banana waffles freeze well too! And you can even pop them in the toaster straight from the freezer, which still results in those perfect hot and crispy outsides with light and fluffy insides. So these healthy banana waffles are great for meal prepping and quick grab-and-go breakfasts!
Now the only question is… Do I have enough ripe bananas to make a double batch?? ???? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ????) I’d love to see your healthy banana waffles!
| Healthy Banana Waffles | | Print |
- 2 ¼ cups (270g) Bob’s Red Mill Organic Whole Wheat Pastry Flour or gluten-free* flour (measured like this)
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp coconut oil or unsalted butter, melted
- 2 large egg whites, room temperature
- 1 tbsp (15mL) vanilla extract
- ¾ (195g) mashed banana (about 2 extra large—see Notes!)
- ¼ cup (60mL) white vinegar
- ½ cup (120mL) unsweetened cashew milk
- 6 tbsp (90mL) water
- Preheat the oven to 350°F, and generously coat 2 waffle pans with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Add in the mashed banana, stirring until no large lumps remain. Stir in the vinegar and milk. Alternate between adding the flour mixture and water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
- Divide the batter between the prepared waffle pans, and spread the batter out with a spatula. (It doesn’t spread much on its own!) Bake at 350°F for 13-16 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before transferring to a wire rack.
- FOR WAFFLES WITH CRISPY OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside. (If waffles are frozen, don't thaw them! Just put them in the toaster oven straight from the freezer. They'll just take a little longer to cook.)
Bob’s Red Mill Organic Ivory Wheat Flour, Organic Whole Wheat Flour, or Organic Unbleached White All Purpose Flour may be substituted for the Organic Whole Wheat Pastry Flour.
It’s very important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your waffles dry.
Any oil will work in place of the butter or coconut oil.
Use bananas that are almost purely brown or black! These overripe bananas are softer, sweeter, and have a stronger flavor. The waffles won’t have as great of a flavor or texture if you use bananas that are mostly yellow. Also, measure the banana with cups or grams. Not all "extra large" bananas are the exact same size!
I prefer my waffles on the not-very-sweet side because I know how much syrup my family drizzles on theirs before eating! If you prefer sweeter waffles, you can substitute 2-4 tablespoons of pure maple syrup, honey, or agave for an equal amount of water.
Do not omit or substitute for the vinegar! It’s absolutely required. It reacts with the baking soda to make your waffles rise better and end up with a more tender texture. The vinegar flavor completely disappears after baking—I promise!
Any milk may be substituted for the unsweetened cashew milk.
These are the waffle pans that I use. They’re totally affordable and worth every penny! I baked waffles at least once a week for two months straight, and the pans still acted like they were as good as new!
Make sure to generously coat your waffle pans with cooking spray! The waffles tend to stick to the pans if you don’t spray them well.
This recipe was specifically designed for baking. You can use the batter in a traditional waffle iron, but the waffles will turn out more limp and soggy compared to the thick, firm, and fluffy baked waffles. If making the waffles in a regular waffle iron, do NOT skip Step 4 for crispy waffles—it makes a HUGE difference in the final waffle texture! Toasting your waffle iron waffles will make them much firmer, rather than limp and soggy!
I do NOT recommend skipping Step 4! It makes a HUGE difference in the waffles’ texture! Without it, your waffles will be fluffy and tender, but they won’t have crispy outsides. You can easily toast leftover waffles straight from the refrigerator, too!
This recipe is easily halved, if needed!
VEGAN VERSION: Substitute 1 tablespoon (10g) Bob’s Red Mill Gluten Free Egg Replacer and ¼ cup (60mL) water for the 2 egg whites.
{gluten free, dairy free, clean eating, vegan version, low fat, lower sugar}
View Nutrition Information + Weight Watchers Points
This post was sponsored by Bob’s Red Mill®. As always, all text, opinions, photographs, and recipe are my own. To find Bob’s Red Mill® products at a store near you, use their handy store locator here!
You may also like Amy’s other recipes…
♡ Healthy Buttermilk Waffles
♡ Healthy Blueberry Waffles
♡ Healthy Carrot Cake Waffles
♡ Healthy Pumpkin Waffles
♡ Healthy Gingerbread Waffles
♡ Healthy Banana Pancakes
♡ …and the rest of Amy’s healthy breakfast recipes!
Your photos are stunning! I am loving all your posts right now 🙂 everything looks so yummy and extra pretty 😉 Thanks for sharing! Have a great day!
You’re so sweet — thank you Olivia! That truly means the world to me!! ♡ I’d love to hear what you think of your baked goodies if you decide to try any of my recipes!
Heehee! Love this! Toasting my waffles at this moment! 😉 What a great visit- can’t wait to come back! Hopefully sooner than over a year this time!! <3
Thank YOU so much for visiting and the inspiration for these waffles! ???? I definitely agree — let’s make sure it’s sooner than a year and a half this time! And hopefully we’ll get better beach weather too! ????❤️
Hi, Amy, Have to tell you I made your Healthy Banana Waffles and love them! I have made almost all of your varieties of waffle and all are great. I had these with some raspberries and sliced banana on them. And peanut butter!! Next time I will try the new chocolate ones! Thank you for making Sunday breakfast special!
susan
I’m so glad you loved these waffles, Susan! I love your idea of adding raspberries and sliced bananas on top. I’ll have to remember that! 😉 I’m really excited to hear what you think of the chocolate ones too!
How many calories are in a single waffles?
I really appreciate your interest in my recipe Autumn! The full nutrition information, including the calories per waffle, is actually included directly underneath the recipe box. I know it can be easy to miss! 😉 I’d love to hear what you think of these waffles if you try making them!
Hi Amy I’m super excited to try these this weekend was just wondering though because you said these are not designed for a waffles maker decides roasting them is there anything else I could do tho them to crisper the edges? Put them in longer a certain ingredient?
I’m so honored that you’d like to make these waffles Autumn! The only way I’ve figured out to make these waffles crispy using a waffle maker is to put them in some type of oven. If you don’t have a toaster oven, sticking them in a regular oven will also work! I actually have a convection-style toaster oven (where it looks like a mini oven that sits on my countertop!), and I’ve had great luck with baking my waffle-maker waffles in that to make it crispy. So I think baking your waffle-maker waffles in a regular oven would work just as well! I’d recommend 350°F for about 3-4 minutes to start and then checking on them every few minutes until the outsides feel crispy. 🙂 I’d love to hear what you think if you try making these waffles!
Thank you I will try this !
You’re welcome Autumn! I’m so excited to hear how your waffles turn out! 🙂