1-Bowl Chocolate Chip Banana Bread Waffles
These vegan, gluten-free waffles have the crispy texture and sweet flavor of banana bread studded with chocolate chips. Plus, just 1 bowl and 30 minutes required! Enjoy as a lazy weekend treat, or make a batch ahead of time to enjoy throughout the week.
Servings 3 (Belgian-style waffles)
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 2 medium-size ripe bananas
- 2 ½ tsp baking powder
- 1 ½ Tbsp neutral oil (such as avocado oil or melted vegan butter)
- 1 cup dairy-free milk (we used unsweetened almond)
- 1/4 tsp sea salt
- 1/4 cup rolled oats (gluten-free when necessary)
- 1 cup gluten-free flour blend (or sub spelt or unbleached all-purpose // plus more as needed)
- 1/4 cup dairy-free dark or semisweet chocolate chips
Instructions
- To prepare flax egg, combine flaxseed meal and water in a medium (to large) mixing bowl, stir, and allow to sit for a few minutes to thicken.
- Once thickened, add peeled bananas and baking powder to the flax egg and mash well with a fork until only small chunks remain. Add in oil and whisk to combine. Then add dairy-free milk and stir to combine.
- Next add salt and oats and stir again. Then add gluten-free flour and stir until just combined. Finally, add in chocolate chips and stir once more.
- The batter should be cake-like in texture — slightly thick but pourable (not runny). When you dip a mixing spoon into it, it should leave soft peaks. If too thin, add more gluten-free flour and stir. If too thick, thin with a little dairy-free milk and stir. (We usually add a bit of gluten-free flour at this point.)
- Let batter rest 5 minutes while preheating waffle iron. Once iron is ready, spray with cooking spray or lightly brush with oil (not necessary if your waffle iron is non-stick like ours).
- Add 1 scant cup of batter to the waffle iron (adjust based on size of waffle iron) and cook according to manufacturer instructions (ours took about 5 minutes to cook through and get a slight crisp on the outside).
- Remove from waffle iron with a fork and set aside on a cooling rack or serving plate. You can place in a 200-degree F (93 C) oven to keep warm while continuing to cook the rest of the batter. Be sure not to stack the waffles to prevent them from getting soggy.
- To serve, we suggest topping with a few more chocolate chips, vegan butter or nut butter, and/or maple syrup (optional).
- Cool leftovers before storing. Will keep in the refrigerator up to 3 days, but are best stored in a single layer in the freezer (in a freezer-safe storage bag or container) up to 1 month. Reheat in a hot oven or toaster oven (~350 F / 176 C) until crisp and warm.
Video
Notes
*Nutrition information is a rough estimate calculated with avocado oil, unsweetened fortified almond milk, and dairy-free dark chocolate chips.
*Be certain to spray cooking spray generously on the waffle iron as this mixture is more apt to stick than normal waffle batter.
*Be certain to spray cooking spray generously on the waffle iron as this mixture is more apt to stick than normal waffle batter.
Nutrition (1 of 3 servings)
Serving: 1 waffles Calories: 454 Carbohydrates: 75.2 g Protein: 6.6 g Fat: 17.7 g Saturated Fat: 5.8 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 5.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 672 mg Potassium: 392 mg Fiber: 8 g Sugar: 16.6 g Vitamin A: 217 IU Vitamin C: 6.84 mg Calcium: 399 mg Iron: 5.33 mg