I love how ripe bananas and warm caramel turn a simple waffle into something indulgent and wholesome; the caramel topping here is silky and not overly sweet. I’ve tested this Banana Waffles with Caramel Topping recipe several times on weekend mornings and at small brunches, and it reliably delivers crisp edges and tender interiors. If you like quick fruit-forward sweets, you might also enjoy the contrast of textures in deliciously easy caramel apple slices with chocolate drizzle.
Why Make This Recipe
- Flavor: Ripe banana sweetness pairs with buttery caramel for a balanced, crowd-pleasing taste.
- Convenience: Batter comes together in one bowl and waffles cook in 4–6 minutes each.
- Versatility: Works as breakfast, brunch, or an easy dessert with a scoop of ice cream.
- Nutrition: Bananas add potassium and fiber compared with plain waffles.
- Personal insight: I love this recipe because the caramel can be scaled up and kept warm while you cook waffles, so every plate feels freshly finished.
Recipe Overview
Prep time: 15 minutes (plus 5–10 minutes resting)
Cook time: 15–20 minutes (depends on waffle iron)
Total time: 30–35 minutes
Servings: 6 waffles (about 3–4 people)
Difficulty: Easy–Medium
Cooking method: Quick stove-top caramel and electric waffle iron cooking; batter rests briefly for better texture.
My Experience Making This Recipe
When I first tested it, my waffles were a bit soft in the center; raising the waffle iron temperature and letting the batter rest 5–10 minutes fixed that. I also learned that adding a splash of melted butter to the batter improves both flavor and crispness.
How to Make Banana Waffles with Caramel Topping
This recipe uses a simple whisk-and-fold method, a hot preheated waffle iron, and a short stovetop caramel technique. Expect to mash 2 ripe bananas into the batter, pour 1 cup of caramel over warm waffles, and serve immediately for best texture.
Ingredients (tested proportions)
- 2 cups (260 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 2 large eggs, room temperature
- 1 3/4 cups (420 ml) whole milk
- 1/3 cup (75 g) melted unsalted butter, plus extra for iron
- 2 ripe bananas (about 1 cup mashed)
- 1 tsp vanilla extract
Caramel topping
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cut into pieces
- 1/2 cup (120 ml) heavy cream, warmed
- Pinch of flaky salt
Step-by-step summary
- Preheat waffle iron to medium-high (about 375°F if it displays temperature). Brush with melted butter.
- Whisk dry ingredients in a large bowl. In a separate bowl, beat eggs with milk, melted butter, mashed bananas, and vanilla. Combine with dry mix until just moistened; rest 5–10 minutes.
- Make caramel: in a heavy-bottomed 10-inch skillet, heat sugar over medium heat, letting it melt into an amber liquid without stirring; gently swirl pan if needed. Add butter and stir until incorporated, then slowly add warm cream (careful—it will bubble). Cook to a glossy sauce and remove from heat; finish with a pinch of salt. A candy thermometer should read about 235–240°F for a pourable caramel.
- Cook waffles 4–6 minutes or until golden and crisp. Serve immediately with warm caramel drizzled on top.
Equipment notes: 7–9-inch nonstick waffle iron, heavy-bottomed skillet for caramel, candy thermometer (optional but helpful), whisk, rubber spatula.
Expert Tips for Success
- Use ripe bananas (lots of brown speckles) for maximum flavor and natural sweetness; underripe bananas give a starchy flavor.
- Don’t overmix the batter—few lumps are fine; overworking develops gluten and yields tough waffles.
- Preheat the waffle iron fully; a properly hot iron (about 375°F) creates crisp edges and prevents sticking.
- Make caramel slowly over medium heat and avoid stirring the sugar while it melts; use a candy thermometer to reach 235–240°F for a smooth, pourable sauce. For caramel technique cues, see my notes on classic beef liver with caramelized onions.
- If you want extra-crisp waffles, brush the iron with a little oil instead of butter and let each waffle sit on a rack for 2 minutes before stacking.
How to Serve Banana Waffles with Caramel Topping
- Brunch classic: top with toasted pecans, sliced bananas, and a dollop of whipped cream. Consider pairing with a savory side like delicious sweet potato casserole with a creamy marshmallow topping for holiday brunches.
- Dessert plate: add vanilla ice cream and a drizzle of extra caramel.
- Casual breakfast: serve with crispy bacon or Greek yogurt for contrast in texture and acidity.
- Presentation tip: serve waffles stacked (2 high) with caramel pooled between layers and a sprinkle of flaky sea salt on top.
Storage and Reheating Guide
- Short-term: Store leftover waffles in an airtight container in the refrigerator for up to 48 hours. Place a paper towel between layers to absorb moisture.
- Freezing: Flash-freeze single waffles on a sheet pan until firm, then stack with parchment and seal in a freezer bag; freeze up to 2 months.
- Reheating: Re-crisp frozen waffles in a 375°F oven or toaster oven for 8–10 minutes, or toast in a toaster for 2 cycles. Reheat refrigerated waffles at 350°F for 6–8 minutes. Reheat caramel gently over low heat or in a warm water bath; avoid boiling to keep it glossy.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend and reduce resting time to 5 minutes; add 1/4 tsp xanthan gum if your blend lacks it. Also see pairing ideas with comforting broccoli cheese casserole with Ritz cracker topping when planning a mixed menu.
- Dairy-free: swap milk for unsweetened almond or oat milk, replace butter with melted coconut oil, and use coconut cream warmed for the caramel (reduce cream slightly for thickness).
- Banana-oat: replace 1/2 cup flour with rolled oats (pulse briefly in a blender) for nutty texture and more fiber.
- Spiced caramel: stir 1/2 tsp ground cinnamon and 1/8 tsp nutmeg into the caramel for a warm autumnal twist and pair well with delicious apple pie snickerdoodles with caramel goodness for dessert boards.
Nutritional Highlights
- Bananas provide potassium and dietary fiber, making these waffles more filling than plain batter versions.
- Caramel is calorie- and sugar-dense; treat it as a topping and portion accordingly—about 2 tbsp per waffle is reasonable.
- Allergens: contains wheat (gluten), dairy (butter, milk, cream), and eggs; adapt with substitutions for allergies and label accordingly.
Troubleshooting Common Issues
- Soggy waffles: usually from insufficient heat or too-thin batter; increase waffle iron temperature and reduce milk by 2 tbsp if batter seems very loose.
- Sticky or grainy caramel (sugar crystallization): avoid stirring while sugar melts; if crystals form, add a tablespoon of water and gently heat to dissolve and try again.
- Waffles sticking to the iron: iron not hot enough or insufficient fat on the plates—preheat fully and lightly oil or butter each side before batter.
Frequently Asked Questions
Q: Can I make the batter the night before?
A: Yes—store tightly covered in the refrigerator for up to 12 hours. Resting overnight can deepen flavor, but bring the batter to room temperature (15–20 minutes) and give it a gentle stir before cooking.
Q: Is there an easy way to thermometer-check the caramel?
A: Use a candy thermometer and heat to 235–240°F for a soft, pourable caramel; if you don’t have a thermometer, aim for a deep amber color and test a small spoonful in cold water—the caramel should form a soft ball.
Q: How do I keep waffles crisp if I need to make many at once?
A: Hold cooked waffles on a wire rack in a 200–225°F oven; leaving space between waffles prevents steam buildup. Avoid stacking until just before serving.
Q: Can I freeze the caramel sauce?
A: Yes—cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw overnight in the refrigerator and gently reheat over low heat with a little cream to restore pourability.