Banana Waffles

Who needs sugar when you have ripe bananas to sweeten these moist and fluffy gluten-free waffles?
  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
  • Nutrition Info
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6 large eggs, beaten

3 very ripe bananas, peeled and mashed

3 tablespoons virgin coconut oil, melted and cooled slightly, plus more for the waffle iron

1 1/2 teaspoons pure vanilla extract

6 tablespoons coconut flour

1 1/2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Raspberries, raw honey and chopped toasted pecans, for serving


  1. Whisk the eggs, bananas, coconut oil and vanilla in a medium bowl until completely combined. Vigorously whisk in the coconut flour, baking powder, cinnamon and salt until no lumps of dry flour remain.
  2. Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with raspberries, a drizzle of honey and chopped pecans.
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