Banana Brownie Waffle Recipe {Freezer Meal}

By Rachel Tiemeyer
February 13, 2010
These low in sugar, low fat, banana brownie waffles are sure to please your family!

This morning I made Banana Brownie Waffles for my kids and me and they were delicious!  The healthy parts:  low in sugar, low in fat, some whole wheat flour, wheat germ, and banana.  It probably took me 10 minutes to make the batter, which was also a perk. I topped my kids’ waffles with peanut butter and drizzled a little maple syrup on them.  They were a hit!

These low in sugar, low fat, banana brownie waffles are sure to please your family!
Freezer Instructions:
After you cook the waffles, let them cool, then place in an airtight freezer bag in the freezer. When ready to eat, toast in the toaster from frozen. Then, microwave your waffles for a few seconds if they didn’t get warmed all the way through in the toaster.
These low in sugar, low fat, banana brownie waffles are sure to please your family!
Makes: 16 small waffles

Banana Brownie Waffle Recipe

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 5 minute
  • Total Time: 10 minutes
  • Yield: 16 small waffles 1x
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American


Who doesn’t want a brownie waffle for breakfast? These low in sugar, low fat, banana brownie waffles are sure to please your family!


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup wheat germ (I used a mix of ground flax seed and wheat germ)
  • 1/2 cup cocoa powder, sifted
  • 3 tablespoons granulated sugar (I used half Truvia and half Florida Crystals)
  • 1 tablespoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 3/4 cups 1% milk
  • 2 ripe bananas, mashed (about 1 cup)
  • 2 large eggs, beaten
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract


  1. Preheat the waffle iron according to the manufacturer’s instructions.
  2. Whisk together the all-purpose flour, whole wheat flour, wheat germ, cocoa, sugar, baking powder, cinnamon and salt in a large bowl and set aside.
  3. In another bowl, whisk together the milk, bananas, eggs, canola oil, and vanilla extract until well combined. Add to the dry ingredients and stir until just moistened.
  4. Coat the hot waffle iron with nonstick cooking spray. Pour the batter onto the hot waffle iron (about 2 cups or according to your waffle iron) and cook on medium-high setting. Repeat with the remaining batter.
  5. Serve with sliced bananas or strawberries on top and a drizzle of pure maple syrup.


Freezer Meal Instructions:

To Freeze:
Cook waffles and let cool completely. Place the waffles on a cookie sheet covered with waxed paper. Once frozen, place waffles in freezer safe bag or container separating the layers of waffles with waxed paper. Freeze up to 3 months.
To Prepare:
Remove waffles from freezer and warm in microwave or toaster.

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14 replies
    • Rachel says:

      Good question. I need to update the recipe. Just fully cook, cool, and freeze in a freeze gallon-sized bag in single layers divided by parchment paper. To serve, pop a frozen waffle in the toaster for one cycle and then microwave in 10 second increments until warmed through.

  1. Christina says:

    I’m suppose to stay away from white flour…can I use all wheat flour? Does it change the texture or taste? Do I need to increase the liquid or anything?

    • Rachel says:

      You for sure can make it 100% whole wheat, but I think adding more banana would moisten it more. Also, I find that the white whole wheat tastes the best and is the lightest.