These Eggless Banana Waffles are crisp on the outside, fluffy on the inside, and packed with real banana flavor—no eggs required. As an allergy mom with over 12 years of egg-free cooking experience, I’ve tested this recipe until it works perfectly in a real family kitchen. Made with simple pantry ingredients and easy enough for busy mornings, this is a breakfast everyone can enjoy together. Safe, cozy, and freezer-friendly, these waffles are a true family favorite.
Oriana’s Thoughts On The Recipe
These Eggless Banana Waffles are one of those recipes that still make me smile every single time I pull them out of the waffle iron. They’re completely egg-free, but you’d never know it from the texture or flavor, and that’s always my goal. They taste like banana bread in a waffle form. Familiar, cozy, and safe without feeling “different.” My kids get excited when they smell them cooking, and I love knowing everyone at the table can enjoy the same thing—no substitutions, no separate batches.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- All-Purpose Flour: The base of the waffles, giving them structure without heaviness.
- Cornstarch (Optional): Helps create a crisp exterior—highly recommended if you love crunchy edges.
- Granulated Sugar: Adds just enough sweetness without overpowering the banana.
- Baking Powder & Baking Soda: Work together to give lift and fluffiness in an egg-free batter.
- Salt: Balances the sweetness and enhances flavor.
- Ground Cinnamon: Adds warmth and that classic banana bread vibe.
- Milk (Dairy or Non-Dairy): Use what works for your family; I often use dairy-free milk with great results.
- Apple Cider Vinegar: Reacts with the leavening agents to help the waffles rise—no vinegar taste, I promise.
- Ripe Banana: The star of the show. The riper, the better for flavor and moisture.
- Unsalted Butter: Adds richness and flavor. Dairy-free butter works perfectly here.
- Neutral Oil: Helps keep the waffles tender and prevents dryness.
- Maple Syrup: Adds depth and natural sweetness to the batter.
- Vanilla Extract: Rounds everything out and enhances the banana flavor.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, salt, and cinnamon until everything looks evenly mixed.
Combine Wet Ingredients
Mash the bananas. Add in the milk, apple cider vinegar, melted butter, oil, maple syrup, and vanilla. Stir just until smooth and combined.
Mix Dry and Wet
Mix dry and wet ingredients together until just combined. Let the batter sit at room temperature for about 10 minutes. This helps the waffles cook up fluffy and crisp.
Cook the Waffles
Pour the batter into the waffle iron and cook until golden and cooked through, usually about 3–4 minutes. When the steam stops escaping, they’re ready.
Pour the batter into the waffle iron.
Important Notes: 1 – Lightly grease the waffle iron before each batch, even if it is nonstick. 2 – The amount of batter needed will vary depending on the size of your waffle maker; for a standard waffle iron, about 1/2 cup of batter per waffle works well.Cook until golden and cooked through, usually about 3–4 minutes.
Pro Tip: Your waffles are usually ready when you no longer see steam coming out from the sides of the waffle maker.If making multiple batches, place the cooked waffles directly on the oven rack in a single layer in a 200ºF (95ºC) oven to keep them warm and crisp while you finish the remaining batter. Serve warm with fresh fruit, sliced bananas, maple syrup, nut butter, or your favorite waffle toppings.
Recipe Card
Eggless Banana Waffles
These eggless banana waffles are lightly crisp on the outside, fluffy in the center, and naturally sweet from ripe bananas. Made with simple ingredients and a no-fuss method, they’re perfect for allergy-friendly breakfasts and easy make-ahead mornings.
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 1 1/4 cups (175 g) all-purpose flour
- 1 tablespoons (10 g) cornstarch (optional, for crispier waffles)
- 3 tablespoons (36 g) granulated sugar
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) salt
- 1 teaspoon ground cinnamon
- 3/4 cup (180 ml) milk, dairy or non-dairy
- 1 tablespoon (15 ml) apple cider vinegar
- 1 large ripe banana (about 1/2 cup | 120 g)
- 3 tablespoons (42 g) unsalted butter, melted
- 1 tablespoon (15 ml) neutral oil
- 1 tablespoon (15 ml) maple syrup
- 1 teaspoon (5 ml) pure vanilla extract
Peanut Butter Sauce for Pancakes and Waffles: (optional)
- 1/2 cup creamy peanut butter (regular or peanut-free spread – see notes)
- 1/4 cup (60 ml) milk of choice
- 1/4 cup light corn syrup, honey, or maple syrup
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract (optional)
Instructions
- In a medium bowl, combine the flour, cornstarch, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until well blended.
- Mash the bananas in a medium bowl. Add in the milk, apple cider vinegar, melted butter, oil, maple syrup, and vanilla. Mix until smooth and just combined.
- Mix dry and wet ingredients until just combined. Do not overmix, as this can make the waffles dense. Let the batter rest at room temperature for 10 minutes.
- Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease it with nonstick cooking spray.
- Pour the batter into the waffle iron.Notes: 1 – Lightly grease the waffle iron before each batch, even if it is nonstick. 2 – The amount of batter needed will vary depending on the size of your waffle maker; for a standard waffle iron, about 1/2 cup of batter per waffle works well.
- Cook according to the manufacturer’s instructions, usually 3 – 4 minutes, or until golden and cooked through. Pro Tip: Your waffles are usually ready when you no longer see steam coming out from the sides of the waffle maker.
- If making multiple batches, place the cooked waffles directly on the oven rack in a single layer in a 200ºF (95ºC) oven to keep them warm and crisp while you finish the remaining batter.
- Serve warm with fresh fruit, sliced bananas, maple syrup, nut butter, or your favorite waffle toppings.
Peanut Butter Sauce for Pancakes and Waffles: (optional)
- Place peanut butter, milk, corn syrup, and salt in a microwave-safe bowl. Microwave for 20-30 seconds, then mix well to combine all ingredients. Microwave again in increments of 20 seconds until the peanut butter is fully softened. Add vanilla (if using); mix to incorporate. If the sauce is too thick, add more milk, 1 teaspoon at a time, until it reaches the desired consistency.
- Store in an airtight container or jar and keep in the fridge for up to 2 weeks. To reheat, microwave in small increments of 20-30 seconds and mix until runny. Add 1-2 teaspoons of milk if needed to thin out the sauce.
Oriana’s Notes
Peanut Butter Sauce: I like to serve these eggless banana waffles with my peanut butter sauce for pancakes and waffles. Since my daughter is allergic to peanuts, too, I use Wowbutter (peanut-free spread) to make the sauce. It tastes like traditional peanut butter.
Store: Let waffles cool completely, then store in an airtight container in the fridge for up to 5 days.
Freeze: To freeze, place cooled waffles in a freezer-safe bag with parchment between layers. Freeze for up to 2 months.
Reheat straight from frozen in the toaster until warm and crisp.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Waffles Turn Out Soft Instead of Crisp – Pro Tip: Add the cornstarch and let the batter rest for the full 10 minutes—it really helps with texture.
- Dense or Heavy Waffles – Pro Tip: Mix just until combined. Overmixing activates the gluten and weighs the waffles down.
- Waffles Sticking to the Iron – Pro Tip: Lightly grease the waffle iron before each batch, even if it’s nonstick.
- Uneven Cooking – Pro Tip: Wait until the steam stops escaping from the sides of the waffle maker before opening it.
- Mash the banana until mostly smooth for even flavor throughout the batter.
- Do not overmix the batter.
- Keep cooked waffles warm on a baking rack if you’re making multiple batches.
- Mini dairy-free chocolate chips for a treat-style breakfast
- A pinch of nutmeg for extra warmth
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Nutrition
Calories: 340kcalCarbohydrates: 56gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 20mgSodium: 547mgPotassium: 181mgFiber: 2gSugar: 13gVitamin A: 248IUVitamin C: 2mgCalcium: 199mgIron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe Tips For Success
➤ Troubleshooting Tips:
- Waffles Turn Out Soft Instead of Crisp – Pro Tip: Add the cornstarch and let the batter rest for the full 10 minutes—it really helps with texture.
- Dense or Heavy Waffles – Pro Tip: Mix just until combined. Overmixing activates the gluten and weighs the waffles down.
- Waffles Sticking to the Iron – Pro Tip: Lightly grease the waffle iron before each batch, even if it’s nonstick.
- Uneven Cooking – Pro Tip: Wait until the steam stops escaping from the sides of the waffle maker before opening it.
➤ Extra Tips:
- Mash the banana until mostly smooth for even flavor throughout the batter.
- Do not overmix the batter.
- Keep cooked waffles warm on a baking rack if you’re making multiple batches.
Variations & Additions
- Mini dairy-free chocolate chips for a treat-style breakfast
- A pinch of nutmeg for extra warmth
Serving Suggestions
These waffles are perfect for slow weekend breakfasts, school-morning meal prep, or brunch with friends. Serve them with fresh fruit, yogurt, or a drizzle of maple syrup. They’re also great for birthday breakfasts or sleepovers when you want something special that still feels safe and familiar.
Storage and Freezing Instructions
Store: Let waffles cool completely, then store in an airtight container in the fridge for up to 5 days.
Freeze: To freeze, place cooled waffles in a freezer-safe bag with parchment between layers. Freeze for up to 2 months.
Reheat straight from frozen in the toaster until warm and crisp.
