Banana flour is a great option to use for making gluten-free recipes. Nobody will know these light and fluffy banana flour waffles are gluten-free! What are you waiting for if you haven’t tried green banana flour yet?
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I did a double-take when I saw a bag of banana flour in the store. Have you seen it in stores near you yet? I had no idea what to expect, but I was excited because banana flour is perfect for grain-free baking! Banana flour is the latest craze in grain-free cooking and baking. It is easy to use and tastes delicious!
After experimenting with banana flour recipes, I was surprised to see that your baked goods don’t have a strong banana flavor. The next time I make this recipe, I may mash a ripe banana just to get that banana flavor into the waffles. I love that banana flour is gluten free, and my recipe uses no refined sugar. These waffles make a great paleo breakfast recipe! I can’t wait to serve these waffles to my kids; I am curious to see if they can tell they are different.
If you love breakfast as much as we do, you will want to check out my delicious, family-friendly gluten free breakfast recipes!
Allergen Information:
This recipe is gluten-free, dairy-free, and soy-free. I have not tested a way to make this recipe nut-free. If you can’t have nuts, try these fluffy Mochi Waffles.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Green Banana Flour – Banana flour is quite literally ground-up bananas. It is a fine powder much lower in starch than many other gluten free flours. You can use banana flour by itself with no other flour needing to be added!
- Almond Flour – I used almond flour so I could add protein to this waffle recipe. I recommend almond flour and not almond meal because almond meal can make the waffles more gritty.
- Baking Powder – Use aluminum-free baking powder.
- Eggs – Use size large eggs.
- Cooking Oil – I used avocado oil, but any light, unflavored oil will work well.
- Non-Dairy Milk – I used macadamia nut milk, but any non-dairy or regular milk will work in this recipe.
Substitutions and Variations
- If you don’t have a waffle iron, use this batter to make paleo pancakes.
- Add mashed ripe bananas to the batter so you get more banana flavor.
- Add pecans to the batter for extra protein.
- Feel free to whip coconut cream into coconut whipped cream to top your waffles.
Step-By-Step Photos and Directions:
Step 1: Add the dry ingredients to a large
Step 2: Add the wet ingredients to a smaller bowl and whisk to mix. The paleo waffle batter should be runny, like in the above picture.
Step 3: Preheat the waffle iron as directed by the manufacturer. For my machine, pictured above, once the green light turns on, my waffle iron is heated and ready for the waffle batter. Add the banana flour batter to the waffle iron and close the lid.
Step 4: Allow cooking for 3-5 minutes (depending on your waffle iron.) Use a fork to remove the waffle from the waffle iron.
Stack up the cooked banana flour waffles on a plate and enjoy hot with maple syrup and a bit of butter! Serve with fresh fruit.
More Gluten-Free Waffle Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Quick and Easy Banana Flour Waffles
Ingredients
- 1 cup banana flour
- ⅓ cup almond flour * see note
- 1 teaspoon baking powder aluminum-free
- dash salt
- 2 large eggs
- 2 tablespoons cooking oil (I used Avocado)
- ¾ cup non-dairy milk * see note
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Instructions
- Preheat the waffle iron.
- In a large mixing bowl, add dry ingredients, including banna flour, almond flour, baking powder, and salt. Whisk to blend.
- Combine the wet ingredients, including the eggs, oil, and milk. Whisk to blend. Pour the wet ingredients to the dry ingredients and mix well.
- When the waffle iron is heated, add waffle batter and close the lid.
- Allow each waffle to cook 3-5 minutes. Remove from the waffle iron with a fork.
- Serve with pecans and maple syrup
Notes
- I recommend using almond flour instead of almond meal. Almond meal can make the waffles turn out with a gritty texture.
- You can use any non-dairy milk or regular milk to make this grain-free waffle recipe.
- If you can’t find banana flour, these Mochi Waffles are delicious too!
- Store leftover waffles in an airtight container in the refrigerator. They will keep fresh for up to 4 days. I also like to freeze these waffles in a freezer-safe zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I made it.
I thank you for the effort.
It was successful, but it was on the dry and crumbly side
What can we add, or change it?
Any thoughts?
Hi Benedetta, I am so glad you loved the recipe. You could add in different types of fruit like blueberries or bananas. Chocolate chips are also good.
These are amazing! No sweetener needed! I needed to add about 2/3 cup extra half n half (didn’t have almond milk) to have the mix be pourable but these taste exactly like regular wheat waffles from my childhood! Thanks!!!
I am so glad you liked these Beth!! I love you made this recipe more pourable!
I can’t eat almonds or tree nuts, can I sub the almond flour for something else that is paleo and gluten free still, maybe coconut flour?
Hi Megan, you can skip the almond flour and use an extra 1/4 cup of the banana flour. Keep an eye on moisture level so the batter isn’t too thick.
I enjoyed these waffles a lot, my boyfriend loved them. I did find the batter to be very thick and I had to add about 1 cup of liquid to have a runny batter like the one you have in the pic. The first batch came out out good, but I like mine a little crispier, so I add about 1/3 cup of rice flour and 1 tablespoon of apple cider vinegar to to the almond milk: perfection! My brand of banana is different from yours, it’s called Let’s Do Organic.
Thank you so much for your note Federica. I love the idea of mixing in the rice flour if you aren’t paleo. Banana flour does absorb a ton of liquid, so you can’t go wrong adding more. Thank you so much for stopping by 🙂
Did you add a third of a cup rice flour to a new batch or to the leftover of the first batch?
Hi. I don’t use rice flour in this recipe but one person who commented did. I think you mean to ask them?
Question – When I mixed this up, it was SUPER think! Is it suppose to be that way?
Hi Heidi, my batter was pretty thick. You can add more liquid if you like. I find banana flour absorbs a lot of liquid and perhaps the brand you used needs more. Thank you so much.