Gluten Free Banana Waffles

If you're anything like me, about once a week you have a banana on your counter that is a little past it's eating prime.  I am always looking for creative ways to use up bananas and these gluten free banana waffles are a great one! 

This fluffy waffle recipe is filled with the subtle spices and flavors of banana bread in a form that's acceptable to eat for breakfast.  My whole family goes crazy these waffles topped with a few slices of bananas and some maple syrup. They also store really well, so you can make them for a quick weekday breakfast that is sure to brighten up any morning.

This easy breakfast recipe only uses one banana.  If you have more overripe bananas to use up, you should try my easy gluten free banana muffins or these amazing banana pancakes.

Ingredient Notes

This banana waffle recipe requires only a handful of basic ingredients, which can be found at any grocery store. And this recipe is both gluten free and dairy free as written.

• Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour blend for most of my recipes.  It's a great quality flour blend for making waffles.  You can use your favorite brand, but ensure it contains xanthan gum or a similar binder.  I haven't tested this recipe with any other flour brands, so your results may vary. 
• Banana - You want a banana that is very ripe.  The peel should have many dark spots or even be completely black.  The riper the banana, the more delicious banana flavor your will get in your waffles.  If your banana smells fermented, like alcohol, or is leaking then it needs to be discarded. 
• Non-Dairy Milk - I use unsweetened coconut milk or oat milk for all of my cooking and baking.  Any dairy free milk will work fine and if you're not dairy free, you can use regular milk in the same measure. 
• Vegan Butter - I used Country Crock plant butter for this recipe.  Any stick type vegan butter will work fine and if you're not dairy free you can substitute unsalted butter in the same measure.  Melted coconut would also work well here. 
• Maple Syrup - I like to add a little maple syrup to my pancake and waffle recipes to give a head start on the maple flavor.  I find it requires less syrup poured on top by adding it in the batter.

See the recipe card below for full ingredients list with measurements.

• STEP 1: Combine the gluten free flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl.  Whisk together to mix well. 
• STEP 2: Use a fork to mash the banana on a plate until it appears very wet with almost no lumps remaining. 
• STEP 3: Divide your egg yolks and egg whites into two mixing bowls. 
• STEP 4: Add the melted butter, maple syrup, milk and vanilla to the bowl with the egg yolks and whisk until it's well combined.