Healthy Banana Waffles
Yields: 12 waffles
 
These banana waffles are crispy on the outside, fluffy on the inside, and packed with bright fruit flavor. They’re great for meal prepping and quick grab-and-go breakfasts! My family loves them warm with a small pat of butter and generous drizzle of pure maple syrup, but I also enjoy them plain with fresh fruit on top. Leftover waffles will keep for at least one week if stored in an airtight container in the refrigerator, and they freeze well, too!
  • 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
  1. Preheat the oven to 350°F, and generously coat 2 waffle pans with nonstick cooking spray.
  2. 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.)
  3. 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.
  4. 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.)
Notes: For the gluten-free flour, use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. It works just as well!

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}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2019/05/12/healthy-baked-banana-waffles/