Banana Maple Walnut Waffles with Toasted Nuts
Golden, tender whole wheat waffles studded with toasted maple walnuts and sweet banana. The combination of warm cinnamon, nutty coconut oil, and rich maple syrup creates a comforting breakfast that feels indulgent yet grounded. Serve for weekend brunch or leisurely morning gatherings. This version toasts the walnuts separately to concentrate their flavor and ensure crispy texture throughout.
Ingredients
- 1 cup walnuts, chopped
- 3 tablespoon maple syrup, divided, plus more for serving
- 1 ½ cup whole wheat flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 ½ cup milk
- ¼ cup coconut oil, melted
- 1 teaspoon cinnamon
- 1 banana, browned and ripe, mashed
- 1 banana, yellow, for topping
Instructions
- 1
Preheat oven to 350 F.
- 2
Toss walnuts with 2 tablespoons maple syrup in a bowl.
- 3
Spread on a baking sheet and bake for 10 minutes until fragrant.
- 4
Combine flour, baking powder, salt, eggs, milk, coconut oil, cinnamon, remaining maple syrup, and mashed banana in a blender.
- 5
Blend until smooth.
- 6
Transfer to a bowl and fold in half of the toasted walnuts.
- 7
Heat waffle iron to medium.
- 8
Pour batter into center and cook about 5 minutes until golden brown.
- 9
Repeat with remaining batter.
- 10
Top with banana slices, remaining walnuts, and additional maple syrup.
Tips
Toast the walnuts separately to deepen their flavor and maintain crispness; folding them into warm batter can soften them.
Use a mashed banana that is quite ripe for maximum natural sweetness and smoother batter texture.
Good to Know
Store cooled waffles in an airtight container in the refrigerator for up to 3 days. Freeze on a baking sheet before transferring to a freezer bag for up to 2 months. Reheat in a toaster or oven.
Prepare batter up to 2 hours ahead and refrigerate. Toast walnuts up to 1 day in advance and store in an airtight container.
Serve warm with additional maple syrup, fresh banana slices, and toasted walnuts. Pair with yogurt, scrambled eggs, or fresh berries for a complete breakfast.
Common Mistakes
Do not skip toasting the walnuts to avoid soggy, bland nuts in the finished waffle
Do not overmix the batter after adding walnuts to avoid developing gluten and creating dense waffles
Substitutions
FAQ
Can I make these waffles dairy-free?
Yes, substitute milk with any non-dairy milk in a 1:1 ratio. Verify your waffle iron is compatible with coconut oil or use a neutral oil instead.
What if my waffles are too dense or soggy?
Ensure the waffle iron reaches medium heat before cooking. Do not overmix the batter and avoid adding extra banana or milk beyond the recipe amounts, which create too much moisture.
Can I freeze the batter?
Freezing raw batter is not recommended as the baking powder will lose potency over time. Freeze cooked waffles instead for best texture and flavor.