4-Ingredient Banana Waffles that are nut-free, grain-free, dairy-free, and Paleo! These healthy banana waffles are nutritious, full of fiber, dense yet fluffy and crispy, and are easy to make!
Welcome to the most interesting waffle recipe I, for one, have ever made.
Interesting because it only requires 4 ingredients, results in crispy-dense waffles LOADED with banana flavor, and very receptive to any toppings you may want to load on board.
I designed these waffles to be ideal for those who follow a grain-free, nut-free, dairy-free, and/or paleo lifestyle. I have many recipes for Grain-Free Waffles made with almond flour or hazelnut flour, but this is the first I’ve posted that uses coconut flour.
Let’s get into the details!
Ingredients for Banana Waffles:
Ripe Bananas: Use bananas that are nice and ripe and have plenty of brown spots, but are not overly mushy. You want there to still be some structure to the bananas – believe it or not, this will help hold the waffles together! In addition to contributing to structural integrity, bananas make these waffles naturally sweet and amazing.
Coconut Flour: The base of these waffles is coconut flour. Coconut flour is a whacky flour that requires more eggs and liquid than any other flour. It can be a bit dense and grainy if you aren’t used to it, but I find it to have both an appealing taste and texture. No other flour can be easily substituted for the coconut flour here since it is so different from all other flours.
Eggs: Eggs act as a fluffing and holding agent, helping keep the waffles together and fluffing them up. I haven’t tried a vegan version of this recipe with an egg substitute, but my guess is it wouldn’t work out very well.
Canned Coconut Milk: Adding liquid, creaminess and deliciousness, full-fat canned coconut milk takes the place of milk and/or oil in this dairy-free waffle recipe. Be sure you use full-fat canned coconut milk, not light coconut milk, for the best result.
- Sea salt (¼ to ½ tsp)
- Pure vanilla extract (1 tsp)
- Ground Cinnamon (1 tsp)
- Honey (1 to 2 Tbsp)
- Chopped nuts (2 Tbsp)
- Chocolate chips (all of them)
Full disclosure in case you aren’t familiar with coconut flour – Coconut flour is an interesting ingredient that requires a tremendous amount of love before it agrees to be fluffy and moist.
If you’re looking for more of a classic banana waffle texture, these are not for you. You can try my Banana Walnut Waffles recipe, which uses gluten-free all-purpose flour, for a lighter texture that closely resembles regular waffles.
Goods made with coconut flour are typically denser than those made with regular flour, which I enjoy. Just keep this in mind before proceeding if texture is a big priority for you 🙂
Let us proceed!
How to Make Banana Waffles:
Mash the bananas in a mixing bowl. Add the eggs and coconut milk and whisk well until combined.
Add the coconut flour (and cinnamon, vanilla extract if adding) and mix well. The batter will be thick.
Allow batter to sit in the refrigerator for at least 15 minutes. This is very important!
Heat up your waffle iron and lightly spray it with cooking oil. Transfer the waffle batter to the waffle iron. If adding chocolate chips, sprinkle on top of batter before replacing the lid. Cook until golden-brown, crispy and cooked through.
Make sure to cook the waffles completely or they will fall apart.
Choose bananas that are ripe, but not overly ripe. In other words, use bananas that have brown spots but aren’t entirely brown. This will help ensure the waffles hold together, as super ripe bananas are very moist and don’t have as much fiber/structure.
These waffles have a tendency to be fairly crumbly, because: coconut flour. If you have tapioca flour on hand, reduce the amount of coconut flour to ⅓ cup and add ½ cup of tapioca flour.
Avoid using too much batter on your waffle iron or the waffles won’t cook through and will crumble when you try to remove them from the iron. Use a small waffle iron or if you only have a medium to large waffle iron, only use the center part of the iron.
More Healthy Waffle Recipes:
What’ll you put on your banana waffles?!
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- 4 ripe bananas, mashed (1.25 to 1.5 cups mashed)
- 1/3 cup full-fat canned coconut milk
- 3 large eggs
- 1/2 cup coconut flour
- Mash the bananas in a mixing bowl. Add the eggs and coconut milk and whisk well until combined. Add the coconut flour (and cinnamon, vanilla extract if adding) and mix well. The batter will be thick. Allow batter to sit for at least 15 minutes (you can refrigerate it for up to 1 day ahead of time).
- Heat up your waffle iron and lightly spray it with cooking oil. Transfer the waffle batter to the waffle iron. If adding chocolate chips, sprinkle on top of batter before replacing the lid. Cook until golden-brown, crispy and cooked through.
- Top with your favorite toppings and enjoy!
Nutrition InformationYield 8 Serving Size 1 of 8
Amount Per Serving Calories 127Total Fat 5gUnsaturated Fat 0gCarbohydrates 19gFiber 4gSugar 8gProtein 4g