There are some breakfasts I make because they’re practical. And then there are the ones where I already know somebody is going to appear in the kitchen the second they smell what’s cooking. These banana waffles are definitely the second kind.
My son can be doing something completely unrelated, but once the waffle iron starts doing its thing and that warm banana-cinnamon smell reaches him, somehow he finds his way into the kitchen. Usually to grab one before I’ve even finished the batch. 😂
I make these often because my kids genuinely love them. Most of the time, they eat them completely plain. No butter. No syrup. Nothing extra. That tells me everything I need to know.
They’re lightly crisp around the edges, soft and fluffy in the middle, and have just enough sweetness from ripe banana and a little brown sugar. And because we almost always have bananas sitting on the counter, they’re easy to pull together with ingredients I already keep around.
Even better, they freeze beautifully. Which is very useful when certain people in this house make fresh waffles disappear at an impressive speed.
RECIPE AT A GLANCE
What It Is: Gluten-free, dairy-free banana waffles with crisp golden edges and soft, fluffy centers.
Why You’ll Love It: My kids love these even without toppings, and a double batch makes the easiest freezer breakfasts.
Flavor: Warm ripe banana, cinnamon, and vanilla.
Texture: Lightly crisp edges with tender, fluffy centers.
Best For: Family breakfasts, brunch, and freezer meal prep.
Prep Time: 10 minutes
Batter Rest: 5 minutes
Cook Time: About 10 minutes
Total Time: About 25 minutes, including the batter rest
Yield: About 4 large waffles
Diet: Gluten-free, dairy-free.
SUCCESS TIPS
Use very ripe bananas. Bananas with plenty of brown spots give the best flavor and sweetness.
Measure the mashed banana. Use ⅔ cup (150–160 g) instead of guessing by banana count.
Preheat the waffle maker completely. A hot iron helps the waffles release cleanly.
Rest the batter for 5 minutes. This gives the gluten-free flour and flaxseed time to hydrate.
Cook until deeply golden. Allow another 60–90 seconds beyond the indicator if needed for crisp edges.
Use a cooling rack. It prevents steam from softening the bottoms.
Re-grease as needed. A little avocado oil between batches helps with release.
HOW IT COMES TOGETHER
1. Gather your ingredients. Use very ripe bananas, gluten-free flour, almond flour, cinnamon, and pantry staples. Measure the mashed banana for consistency.
2. Whisk the batter. Mix wet ingredients, whisk dry ingredients separately, then gently combine. Let the thick but scoopable batter rest for 5 minutes.
3. Cook until deeply golden. Preheat and lightly grease the waffle maker. Cook until the waffles release easily, even if they need a little longer than the indicator suggests.
4. Let them rest. Transfer to a cooling rack for 1–2 minutes so the bottoms stay crisp. This is usually when my son appears in the kitchen. 😂
How It Comes Together
1. Gather your ingredients
Ripe bananas, gluten-free flour, almond flour, cinnamon, and a handful of pantry staples come together to make waffles that are crisp around the edges and soft in the middle.
2. Whisk the batter
Whisk together the mashed banana, eggs, oil, soy milk, vanilla, and brown sugar before gently mixing in the dry ingredients. The batter should be thick but easy to scoop.
3. Cook until deeply golden
Scoop the batter into your preheated waffle maker and cook a little longer than usual. Waiting until the waffles are deeply golden helps create crisp edges and makes them release beautifully.
4. Let them rest
Transfer the waffles to a cooling rack for a minute or two before serving. This simple step helps them stay crisp instead of steaming themselves soft.
Gluten-Free Banana Waffles
Equipment
Ingredients
Method
- Preheat the waffle maker completely according to the manufacturer’s directions.
- Lightly grease the cooking plates with avocado oil, even if the waffle maker is nonstick.
- In a medium mixing bowl, whisk together the eggs, mashed banana, soy milk, brown sugar, avocado oil, and vanilla until smooth and well combined.
- A few very small pieces of banana are fine.
- In a separate bowl, whisk together the gluten-free flour, almond flour, tapioca starch, ground flaxseed, baking powder, baking soda, salt, and cinnamon.
- Break up any small clumps of almond flour before adding the mixture to the wet ingredients.
- Add the dry ingredients to the wet ingredients.
- Stir gently with a silicone spatula until no dry pockets remain. Do not overmix.
- The batter should be thick but scoopable.
- Let the batter rest for 5 minutes to allow the gluten-free flour and flaxseed to hydrate.
- Spoon the appropriate amount of batter into the center of the preheated waffle maker. The exact amount will depend on the size and style of your machine.
- Close the waffle maker and cook until the waffle is deeply golden, the steam has mostly slowed, and the waffle releases easily.
- For the best color and crisp edges, the waffles may need to cook about 60–90 seconds longer than the waffle maker’s indicator suggests.
- Carefully transfer the waffle to a cooling rack.
- Let it rest for 1–2 minutes before serving or stacking. This allows the exterior to firm up and helps prevent the waffles from becoming soft or tearing.
- Lightly grease the waffle maker again between batches as needed.
Notes
- Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.
- Measure the mashed banana rather than relying only on the number of bananas. Banana sizes vary considerably.
- Cooking time and yield will vary depending on the size and depth of your waffle maker.
- Leftover waffles become especially crisp when reheated in the toaster.
Tried this recipe?
Let us know how it was!
HELPFUL NOTES
Use the tested flour blend. I developed these waffles with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, almond flour, and tapioca starch. Other blends may give different results.
Choose very ripe bananas. Brown spots mean more sweetness and banana flavor.
Don’t stack immediately. Steam trapped between hot waffles softens the crisp edges.
Watch your waffle maker. Time and yield depend on its size, depth, and heat; look for deep golden color and easy release.
Toast leftovers. Reheating in the toaster is my favorite way to bring back their crisp edges.
MAKE IT WORK
Need nut-free? I haven’t tested a direct almond flour substitute, so I don’t recommend a one-for-one swap without testing.
Want a different milk? Unsweetened soy milk is tested; other unsweetened milks may work but could change the consistency.
More banana flavor: Top with sliced banana.
Prefer a sweeter breakfast? Add maple syrup, chia jam, or a little powdered sugar.
Add protein: Serve with eggs, turkey sausage, Greek yogurt, or another favorite protein.
MORE RECIPES YOU MIGHT LIKE
- Chocolate Chia Pudding Recipe
- Grain-Free Maple Vanilla Granola
- Fluffy Gluten-Free Banana Pancakes
- Whipped Honey Vanilla Fruit Dip
FAQ
Yes! Let the waffles cool completely before freezing. They reheat beautifully in the toaster and are perfect for meal prep.
The waffle maker may not have been fully preheated, or it may need a light coating of oil. Cooking the waffles until they’re deeply golden also helps them release much more easily.
Absolutely. Any unsweetened dairy or dairy-free milk should work well in this recipe.
I haven’t tested an egg-free version yet, so I can’t guarantee the same texture or structure.
Can I make the batter ahead? I prefer cooking these waffles shortly after mixing the batter. For meal prep, freeze the finished waffles instead; they reheat beautifully.
MEAL PREP TIP
I almost always make a double batch because these disappear quickly in our house. Cool the waffles completely, freeze them in a single layer until firm, then transfer to a freezer-safe bag or container for up to 3 months. Toast directly from frozen until hot and crisp. Breakfast in minutes, and no waffle batter involved. Very useful. 😂
FROM MY PANTRY
These are some of the ingredients I use for this recipe: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, super-fine almond flour, tapioca starch, ground flaxseed, Chosen Foods avocado oil, unsweetened soy milk, and pure vanilla extract.
Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases. I only recommend products I personally use, trust or would happily recommend to a friend. Thank you for supporting Nourished with Christy!
FROM MY KITCHEN
These are the tools I reach for when making waffles: a Belgian waffle maker, OXO whisk, Pyrex glass mixing bowls, silicone spatula, and cooling rack. The rack is especially helpful for keeping those golden edges crisp.
THANK YOU
These waffles are such a regular part of our kitchen that I barely have to announce when I’m making them. Apparently the smell does that for me. 😂
If you have a waffle thief in your house too, I highly recommend making the double batch. I hope your family loves them as much as mine does. 🩷 Christy
Hi, I’m Christy.
I create gluten-free recipes that are practical, comforting, and thoughtfully nourishing, with meals designed to taste genuinely good while also fitting into real everyday life.
Most recipes are meal-prep friendly, freezer-friendly, and family-tested in my own kitchen.