Banana Waffles

These banana waffles, with added blueberries, are sweetened only with fruit. A healthy waffle recipe that is perfect for baby-led weaning but are also sure to be a hit with all ages. Make extra, so you can freeze them to have a healthy breakfast or snack ready when you need it.

 

Reasons to Love these Banana Waffles

• FRUIT SWEETENED: The World Health Organisation recommend that children under two should not consume any added sugar. These waffles are sweetened with banana and blueberries.
• TEXTURE: Crispy and soft, with bursts of blueberries, allowing your little one to explore different textures.
• CUSTOMISABLE: Easily customised to suit dietary needs.  Dairy Free – Use a plant-based milk Egg Free – Use a flax egg Gluten Free – use a gluten free flour blend.
• FREEZABLE: Make a batch and freeze for a quick and easy snack option.

Watch How to Make Them

Ingredient Information and Substitutes

• BANANA – sweetens and adds flavour.
• EGGS – adds tenderness and provides structure. If you want waffles without eggs, you can substitute with a flax egg.
• FLOUR – I used a combination of 50% all purpose (plain) flour and 50% plain wholemeal (whole wheat) flour. You can alter the ratios to suit your family’s taste / health needs. The texture will be heavier if using a higher ratio of whole wheat. You can replace with a gluten free blend.
• MILK – You can use regular milk or non-dairy milk (have tested with almond milk)
• OIL  – Any neutral tasting oil will work, or for a coconut flavor, you can use melted coconut oil.
• BLUEBERRIES – Blueberries are delicious in banana wafffles. You can replace with other chopped berries or chocolate chips (if you are looking for something a little more indulgent)
• VANILLA & CARDAMOM – For flavour, can be skipped if you prefer

Process Shots and Cooking Tips

To ensure delicious, soft banana waffles,

1. MIX DRY INGREDIENTS – Mix the dry ingredients in one bowl. The flours, oats, baking powder and cardamom.
2. MIX WET INGREDIENTS – Mash the banana first and whisk in the egg and oil then add the milk and vanilla and mix until combined
3. COMBINE WET & DRY INGREDIENTS – Pour the wet ingredients into the dry and stir to combine. Just like pancakes or muffins, you want to be gentle when mixing the wet and dry ingredients together.
   Only stir until just mixed.
   As you can see from the picture, the waffle batter is pretty thick.
4. ADD BLUEBERRIES – stir until just combined.
5. ADD BATTER TO WAFFLE IRON – Once waffle iron is ready, spray with oil (if your iron requires this) and add about 1 cup of batter. (This is the amount that worked best in my waffle maker but the amount may vary depending on the waffle iron size.)
6. COOK – Cook according to manufacturer instructions, I cooked for around 4-5 minutes.
   Remove and place on a cooling rack, repeat until batter has finished. 
   As waffles sit, they loose their crispiness, you can place in a 95°C /200° F oven to keep warm while continuing to cook the rest of the batter. 
   Be sure not to stack the waffles to prevent them from getting soggy.

Healthy Waffle Topping Ideas

• Natural Yogurt
• Fruit Compote
• Chia Jam
• Peanut Butter
• Fresh Fruit

Storage Instructions

These waffles can be refrigerated, in an airtight container, for up to 2 days. However, they are best stored in the freezer.

Freeze on a baking tray, until solid then place in a freezable bag and store for up to 1 month.

Reheat in a hot oven (175°C / 350°F) until crisp and warm

Frequently Asked Questions

You May Also Like

• Banana Blueberry Fritters
• Apple Waffles
• Savoury Waffles

Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies

This recipe was first published in Feb 2017, the post has been updated to include process shots, more information and a video. The recipe has also been altered slightly to reflect reader feedback. If you wish for the original recipe please email me and I can send it.