Banana Chocolate Chip Waffles are a delicious, decadent, yet easy to make breakfast or brunch! They're also freezer-friendly, giving you quick grab-and-go breakfast for the week ahead.
We love to have big family breakfasts on weekends. Now that our kids are teenagers, those early morning breakfasts have turned into weekend brunch. And I'm not complaining about it!
We love to make weekend breakfast and brunch recipes that make a LOT. This way, we can nosh on half right after we make them, and we can save the rest for another breakfast or brunch!
Table of contents
What you'll love about this waffle recipe
We make a lot of different kinds of waffles, and these are some of our fave!
- There's something SO YUMMY about the banana and chocolate chip flavor combo. We make Banana Chocolate Chip Bread at least once a month!
- It's a great recipe to help you use up overripe bananas.
- This is an easy, one-bowl recipe.
- These waffles are freezer friendly. So you can freeze some to enjoy later in the week or the following week!
Kitchen tools and equipment
For this recipe, you just need a few basic kitchen tools:
Mixing bowl - You only need one large mixing bowl for this recipe!
Whisk - Use a large balloon whisk to whisk together all of the ingredients.
Waffle maker - You'll need a standard-size waffle maker for this recipe. You can use either a round waffle maker, which makes stacks of round waffles like the ones seen here. Or, you can use a square waffle maker.
Gather your ingredients
Bananas - You can make these waffles with two or three ripe bananas. Be sure to mash them well with a fork or use a potato masher, before mixing them into the batter.
Eggs - You'll need two large eggs at room temperature. This ensures the eggs mix smoothly into the batter. I usually take the eggs out about 20 minutes to half an hour before I start baking, and they are close to room temperature by the time I am ready to use them in the recipe.
Baking powder- The recipe calls for three teaspoons of baking powder, just to give the waffles a bit of a rise while the batter cooks.
Vegetable oil - Use two tablespoons of vegetable oil in the batter. You can substitute canola oil instead.
Milk - Use whatever milk you have on hand: whole. 2%, 1%, nonfat. I usually use a dairy-free milk such as almond milk or coconut milk.
Salt - Use kosher salt
Old fashioned oats - Use old fashioned oats, also known as rolled oats, for this recipe. Do not use instant oats, as they cook up completely differently.
Cinnamon - Love the flavor that a bit of cinnamon adds to the batter!
Vanilla - Some vanilla extract adds a nice depth of flavor to the waffles.
Flour - The recipe calls for all-purpose flour, but you can substitute wheat flour or gluten-free flour.
Chocolate chips - Use semi-sweet chocolate chips. Or, to add depth of flavor, use half semi-sweet chocolate chips and half dark-chocolate chips.
How to make banana chocolate chip waffles
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a separate large bowl, mash the bananas.
To the bowl with the bananas, whisk in the eggs, one at a time.
Then whisk in the vegetable oil, milk, and vanilla extract.
Gradually whisk in the dry flour mixture into the wet banana mixture until there is no more dry flour mixture visible.
Gently fold in the chocolate chips. Let the batter rest for 5 minutes.
Meanwhile, preheat your waffle iron. Spray the waffle iron with a non-aerosol cooking spray.
Use a ½ cup measuring cup to scoop up batter and pour into the waffle iron. Close the lid and cook until your waffle maker indicates it is done, about 3 to 4 minutes in my waffle iron for crispy waffles.The waffles should be a nice golden brown when finished.
IMPORTANT: Every waffle iron is different, so watch the first batch carefully and adjust your times as needed to suit your personal taste preference.
Transfer the cooked waffle to a plate and then repeat until all of the batter is used up.
Recipe Tips and FAQs
This recipe makes 8 Belgian-style waffles in a standard-sized round waffle maker.
Some store-bought batters are labeled as pancake and waffle batter. However, this recipe uses more egg than typical pancake batter calls for. The extra egg helps make the outside of these waffles a beautiful crispy golden brown.
Absolutely! In fact, whenever we make waffles at home, we always freeze a batch for later. Simply allow the cooked waffles to cool completely. Then store in large resealable plastic bags with parchment paper or wax paper in between each layer. This helps prevent them from sticking to one another and makes it easier to remove individual waffles when you need them. Freeze for up to two months.
Yummy topping ideas
These banana chocolate chip waffles are delicious on their own. But you can serve them with:
- Maple syrup
- Whipped cream
- Fresh blueberries, strawberries, blackberries, or raspberries
- Homemade Nutella
- Sliced bananas
- Chocolate syrup
- Cinnamon roll icing
- More chocolate chips!
More breakfast recipes you'll love
- Banana Crumb Coffee Cake
- Fluffy Apple Cinnamon Pancakes
- Air Fryer Strawberry Turnovers
- Baked Apple Cinnamon Donuts
- Chocolate Chip Muffins
- Chocolate Chip Banana Bread
- Mocha Chocolate Chip Scones
Banana Chocolate Chip Waffles
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, mash the bananas. Then whisk in the eggs, one at a time. Then whisk in the vegetable oil, milk, and vanilla extract.
- Gradually whisk in the dry flour mixture into the wet banana mixture until there is no more dry flour mixture visible. Gently fold in the chocolate chips. Let the batter rest for 5 minutes. Meanwhile, preheat your waffle iron.
- Spray the waffle iron with a cooking spray. Use a ½ cup measuring cup to scoop up batter and pour into the waffle iron. Close the lid and cook until your waffle maker indicates it is done. The waffles should be a nice golden brown when finished.
- Transfer the cooked waffle to a plate and then repeat until all of the batter is used up.
- Be careful not to over-mix the batter, which may cause thinner, denser waffles. The batter should be lumpy and not too thick or stiff.
- Make sure your eggs are at room temperature. Simply take them out of the refrigerator about 20 to 30 minutes before you start making the recipe and place them on the counter.
- You can use only one ripe banana if that's all you have. However, if you try to add more than 2 ripe bananas, the texture and consistency of the batter will change.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.