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Peanut Butter Roasted Banana Waffles

Kaity Farrell

Fare Isle


Instagram: @fareisle |

vegan waffles, vegan breakfast, waffles, ewaffle recipe


Roasted Bananas

2 ripe bananas

1 tbsp coconut palm sugar or whole cane sugar

¹⁄8 tsp ground cinnamon

Pinch of fresh grated nutmeg


1 cup all-purpose flour

½ cup whole wheat flour

1 tbsp baking powder

½ tsp kosher salt

¼ cup smooth peanut butter

2 tbsp coconut palm sugar or whole cane sugar

1¼ cups unsweetened non-dairy milk

1 tsp apple cider vinegar

2 roasted bananas

Maple Peanut Butter Topping

½ cup smooth peanut butter

1 tbsp water

¹⁄³ cup maple syrup


Roasted Bananas

• Preheat oven to 400˚F. Line a baking sheet with parchment paper.

• Peel and cut bananas in half lengthwise. Then line halves up on baking sheet, cut side up.

• Sprinkle bananas evenly with sugar and spices.

• Bake at 400˚F for 15 minutes until bananas are caramelized.

Prepare Topping

• Whisk together peanut butter, water and maple syrup until smooth.

Prepare Waffles

• Preheat waffle iron.

• Whisk together flours, baking powder and salt in a medium-sized bowl or large measuring cup.

• Whisk together peanut butter, sugar, milk and vinegar in a separate bowl. Then mash roasted bananas into the wet mixture until evenly combined.

• Lightly coat preheated waffle iron with butter or oil of choice, then spoon about ¼ cup of waffle batter onto hot waffle iron, close and cook until both sides of waffle are nicely colored with a crisp crust, about 2 minutes per side.

• Repeat until all of the batter is used up.

• Keep finished waffles warm in the oven until ready to serve.

• Serve waffles hot with maple peanut butter topping and fruit.

Note: Cooked plain waffles can be frozen in bags for up to 6 months. Reheat in toaster or oven to serve.

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