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Paleo Banana Bread Waffles

yield: 6 large Belgian-style waffles

Special Equipment

  • Special Equipment: a waffle maker (see baker's notes)


For the Paleo Banana Bread Waffles

  • 1/2 cup (5.5 ounces) maple syrup
  • 1/3 cup (2.65) ounces melted coconut oil
  • 1/4 cup (2 ounces) coconut milk (see baker's notes)
  • 2 large eggs, at room temperature (see baker's notes)
  • 1 cup (8 ounces) SUPER RIPE bananas (see baker's notes)
  • 1 3/4 cups (7 ounces) Bob's Red Mill Paleo Baking Flour
  • 1 teaspoon Bob's Red Mill Baking Soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

For Serving

  • coconut yogurt or coconut whipped cream
  • fresh sliced bananas
  • coarsely chopped walnuts
  • maple syrup
  • instructions:
  • For the Paleo Banana Bread Waffles


  • Place a sheet pan in the center rack of the oven and preheat to 200 (F). Preheat your waffle maker according to the manufacturer's instructions.
  • In a large bowl, whisk 1/2 cup maple syrup, 1/3 cup melted coconut oil, and 1/4 cup coconut milk. Add 2 large eggs and whisk until until combined. Add 1 cup SUPER RIPE bananas and use a wooden spoon or stiff spatula to mash them into a thick puree and spread the bananas though out the batter.
  • In a medium bowl, whisk together 1 3/4 cups Bob's Red Mill Paleo Baking Flour, 1 teaspoon Bob's Red Mill Baking Soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt. Sprinkle the dry ingredients over the wet batter mixture and use the wooden spoon to mix until just combined.
  • Cook the waffles in the preheated waffle maker,¬†using the necessary amount of batter and time recommended by the manufacturer until golden. As the waffles finish cooking, transfer to the preheated oven to keep them warm while you finish cooking the rest of the batter; place each waffle directly on the oven's middle rack. Serve immediately with a dollop of coconut yogurt or coconut whipped cream, with fresh sliced bananas, chopped walnuts, and maple syrup. Enjoy!