banana bread waffles

These vegan Banana Bread Waffles are super easy to make! They are topped with maple syrup, banana slices, toasted almond slices, and hazelnut meal!

Vegan Banana Bread Waffles

banana

plant-based milk (e.g. rice milk)

maple syrup

sunflower oil

all-purpose flour

baking powder

hazelnut meal

baking spray (for the waffle iron)

almond

In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, and oil. Give it a quick whisk.

Add the flour, baking powder, and hazelnut meal to the&nbsp;wet ingredients. Whisk until incorporated.

Heat up the waffle iron and spray it with oil to avoid the batter sticking to the iron. Add an ice cream scoop or small ladle of batter*. Let it cook until there's no more steam coming out of the waffle iron. Carefully remove the waffles from the iron, and repeat until you've used up all the batter.

Serve the banana bread waffles, sprinkle with more hazelnut meal, toasted almond slices, add banana slices and drizzle with maple syrup. Enjoy!&nbsp;

These vegan, gluten-free waffles have the crispy texture and sweet flavor of banana bread studded with chocolate chips. Plus, just 1 bowl and 30 minutes required! Enjoy as a lazy weekend treat, or make a batch ahead of time to enjoy throughout the week.

1-Bowl Chocolate Chip Banana Bread Waffles

Tbsp flaxseed meal ((to make flax egg))

½ Tbsp water ((to make flax egg))

bananas

½ tsp baking powder

oil oil

dairy-free milk ((we used unsweetened almond))

tsp sea salt

oats

gluten-free flour

dairy-free dark or semisweet chocolate chips

To prepare flax egg, combine flaxseed meal and water in a medium (to large) mixing bowl, stir, and allow to sit for a few minutes to thicken.

Once thickened, add peeled bananas and baking powder to the flax egg and mash well with a fork until only small chunks remain.&nbsp;Add in oil and whisk to combine. Then add dairy-free milk and stir to combine.

Next add salt and oats and stir again. Then add gluten-free flour and stir until just combined. Finally, add in chocolate chips and stir once more.&nbsp;

The batter should be cake-like in texture — slightly thick but pourable (not runny). When you dip a mixing spoon into it, it should leave soft peaks. If too thin, add more gluten-free flour and stir. If too thick, thin with a little dairy-free milk and stir. (We usually add a bit of gluten-free flour at this point.)

Let batter rest 5 minutes while preheating waffle iron.&nbsp;Once iron is ready, spray with cooking spray or lightly brush with oil (not necessary if your waffle iron is non-stick like ours).

Add 1 scant cup of batter to the waffle iron (adjust based on size of waffle iron) and cook according to manufacturer instructions (ours took about 5 minutes to cook through and get a slight crisp on the outside).

Remove from waffle iron with a fork and set aside on a cooling rack or serving plate. You can place in a 200-degree F (93 C) 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.

To serve, we suggest topping with a few more chocolate chips, vegan butter or nut butter, and/or maple syrup (optional).

Cool leftovers before storing. Will keep in the refrigerator up to 3 days, but are best stored in a single layer in the freezer (in a freezer-safe storage bag or container) up to 1 month. Reheat in a hot oven or toaster oven&nbsp;(~350 F / 176 C) until crisp and warm.&nbsp;

https://www.youtube.com/watch?v=IBwR5WYDkEU

These plant-based waffles have the crispy texture and sweet flavor of banana bread plus chocolate chips. Plus, they're so quick to prepare you can make them during the week OR enjoy them as a weekend indulgence.

Full Recipe: https://minimalistbaker.com/chocolate-chip-banana-bread-waffles/
 
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Chocolate Chip Banana Bread Waffles | Minimalist Baker Recipes

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Top 2 banana bread waffles recipes from across the web

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