Gluten-Free Peanut Butter-Banana Waffles

Prep Time:
15 mins
Total Time:
30 mins

A healthy, delicious breakfast for the whole family! Lure sleepyheads out of bed with these Belgian-style waffles made from three main ingredients: peanut butter, eggs, and mashed overripe bananas. Each waffle packs about 30 grams of protein but tastes like a treat, and because they freeze well, they're as easy as cereal on a hectic morning.


  • 2 cups mashed overripe bananas (from 4 to 5), plus sliced bananas for serving

  • 1 ½ teaspoons baking powder

  • 1 teaspoon kosher salt

  • 1 tablespoon cornstarch

  • 6 large eggs, room temperature

  • 1 ½ cups smooth or creamy peanut butter, such as Smucker's Natural

  • Unsalted butter, raspberries, and maple syrup, for serving


  1. Preheat waffle iron.

  2. In a bowl, whisk together mashed bananas, baking powder, salt, and cornstarch. Whisk in eggs until smooth; whisk in peanut butter.

  3. Pour 1 cup batter into iron; cook per manufacturer's instructions (4 to 5 minutes). Serve immediately, or transfer to a wire rack set over a rimmed baking sheet in a 200-degree oven to keep warm. Repeat with remaining batter. Serve with butter, raspberries, and sliced bananas; drizzle with maple syrup.

    peanut butter banana waffles
    Addie Juell

Cook's Notes

Be sure to use really ripe bananas to minimize starchiness here. You can also freeze overripe bananas in their skins, then defrost and peel when you're in the mood for waffles.


If you don't have an iron, just drop the mix straight into a skillet for powerhouse pancakes.

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