These banana waffles are fluffy, light, crisp and infused with natural banana flavor. Rather than using traditional all-purpose flour, this recipe relies on oat flour, which makes the waffles naturally gluten-free when certified gluten-free oats are used. The result is a wholesome, satisfying waffle that’s easy to prepare and delicious to serve.
The batter uses oat flour and a small amount of starch—either cornstarch or arrowroot—to create an especially tender, airy texture. Beyond those elements, the recipe calls for familiar waffle ingredients: eggs, milk, a fat (coconut oil or butter), mashed ripe bananas, a touch of sugar, baking powder, and warm spices.
This banana version is a development from the popular gluten-free oat waffle base. Several adjustments were needed to balance moisture and structure after substituting banana for other purees, and this recipe reflects the version that reliably produces golden, crisp waffles with a tender interior.
More Banana Breakfast Treats
If you don’t own a waffle iron, try making banana oat pancakes or a simple three-ingredient banana pancake option using oat flour instead of wheat flour. Other banana-forward, gluten-free breakfast ideas include a banana almond smoothie, gluten-free banana bread made with almond flour, and gluten-free banana muffins also made with almond flour. All of these are excellent alternatives to waffles and highlight banana’s natural sweetness and texture.
Please let me know how your banana waffles turn out in the comments! I enjoy hearing which variations people prefer and any tips readers discover while testing the recipe.
Gluten-Free Banana Oat Waffles
This gluten-free banana oat waffle recipe uses only one flour—oat flour—so it’s simple and adaptable. The recipe makes approximately 8 small to medium waffles depending on your waffle iron. These waffles are crisp on the outside, tender inside, and full of banana flavor.
Ingredients
- 2 ¼ cups (200 grams) oat flour* — use certified gluten-free oats if needed
- 3 tablespoons packed coconut sugar or brown sugar
- 2 tablespoons arrowroot starch or cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 large eggs
- 1 cup milk of choice (almond milk works well)
- Scant ½ cup melted coconut oil or 7½ tablespoons unsalted butter, melted
- ¾ cup mashed ripe bananas (about 2 medium bananas)
- 2 teaspoons vanilla extract
- Suggested toppings: thin banana slices, maple syrup or honey, peanut butter, toasted nuts, whipped cream
Instructions
- In a large bowl, whisk together the oat flour, sugar, starch, baking powder, salt, and cinnamon until evenly combined.
- In a separate medium bowl, whisk the eggs. Add the milk, melted coconut oil or butter, mashed banana, and vanilla, then whisk until blended.
- Pour the wet ingredients into the dry ingredients and stir with a large spoon until combined. The batter will remain slightly lumpy. Allow the batter to rest 10 minutes so the oat flour absorbs moisture. Preheat your waffle iron while the batter rests. If your iron has settings, choose medium-dark.
- After resting, give the batter a gentle stir. The batter will be thick—this is normal. Spoon or pour enough batter onto the preheated waffle iron to cover the center and most of the cooking surface, then close the lid.
- Wait to open the iron until the steam mostly stops escaping; cooking time will vary by model but often takes 5–6 minutes. When the waffle is deeply golden and crisp, transfer it to a cooling rack or a baking sheet. Avoid stacking freshly cooked waffles to preserve crispness.
- If you want to keep finished waffles warm while you cook the rest, place them in a 200°F (about 95°C) oven on a rack. Repeat with remaining batter and serve with your favorite toppings.
Notes
Adapted from earlier oat waffle and banana waffle tests.
*Make your own oat flour: Blend old-fashioned or quick oats in a blender or food processor until finely ground. Use certified gluten-free oats if required. Blend at least 2 ¼ cups of oats to yield enough flour; measure with the spoon-and-level method for accuracy.
Sugar note: Granulated sugar helps prevent batter from burning on the hot surface. It performs better here than liquid sweeteners such as maple syrup.
Starch note: Adding arrowroot or cornstarch improves lightness and crispness but can be omitted in a pinch.
Egg-free option: Omitting the eggs can work in many oat waffle recipes; results may vary, so test and adjust as needed.
Dairy-free option: Use non-dairy milk and coconut oil instead of butter.
Vegan option: Use non-dairy milk, coconut oil, and omit the eggs or replace them with a suitable egg replacer.
Freezing and reheating: These waffles freeze well. Store in freezer-safe bags and reheat individual waffles in a toaster or oven until warmed and crisp.
- Category: Breakfast
- Cuisine: American