Chocolate Waffles with Banana

Waffles stacked on a plate with raspberries on top and drizzled with syrup.

4 from 5 votes

Chocolate Waffles with Banana

These healthy Chocolate Waffles are a great way to start the morning. The banana adds a touch of sweetness and some added nutrition and kids will love the idea of eating "chocolate" for breakfast. Feel free to add mini chocolate chips to the batter or sprinkle them on at the end if you're wanting an extra decadent waffle.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: banana brownie, banana brownie waffles, brownie waffles with banana, homemade waffle

Servings: large waffles or 20 (4-inch square) waffles

Calories: 367kcal

Author: Rachel Tiemeyer

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour see Cooking Notes
1/4 cup ground flaxseed sub: wheat germ or more whole wheat flour
1/2 cup cocoa powder
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 cups milk any plain, unsweetened milk will work
2 ripe bananas, mashed about 1 cup
2 large eggs beaten
1/4 cup avocado oil or melted coconut oil
1 teaspoon vanilla extract
Optional: 1/2 - 1 cup mini chocolate chips
For serving: butter, maple syrup, fresh berries, or powdered sugar

Instructions

Preheat: Preheat the waffle iron according to the manufacturer’s instructions. Make sure it gets really hot!
Dry Ingredients: In a large mixing bowl, whisk together the flours, ground flaxseed, cocoa, sugar, baking powder, cinnamon and salt and set aside.
Wet Ingredients: In another bowl (or you can use the blender), whisk together the milk, bananas, eggs, oil, and vanilla extract until well combined.
Combine: Add to the dry ingredients to the wet ingredients and stir until just combined (do not overwork the batter). Gently stir in optional chocolate chips, if desired.
Tip: Tap the bowl on the counter a few times to pop the bubbles in the batter.
Cook Waffles: Coat the hot waffle iron with nonstick cooking spray. Use a dry measuring cup or ladle to add batter to the waffle iron, spreading a thin layer almost to the edges (don't add too much over it will overflow). Cook according to your waffle iron's instructions--mine took about 3 minutes per batch. Repeat with the remaining batter. To keep waffles warm and crispy between batches, pop them into a 200°F oven on a wire rack that's set on top of a sheet pan.
Serve: Serve warm with butter, maple syrup or powdered sugar, and sliced bananas and/or strawberries on top.

Notes

Make sure your waffle iron is really hot before starting (usually 5-10 minutes to preheat).
These aren't super sweet on their own. So you'll likely want to top with a little butter and maple syrup or powdered sugar. Or you can stir in the optional chocolate chips I mention in the recipe (my kids love that), which also helps mellow out the slight bitterness of cocoa powder.
I recommend using white whole wheat flour (sometimes labeled as gold whole wheat flour) if you can find it. It's a lighter variety of whole wheat that bakes up better in my opinion.

Nutrition