Gluten-Free Buttermilk-Banana Waffle Recipe and Cinnamon-Honey Almonds

Buttermilk-Banana Waffles and Cinnamon-Honey Almonds

I hadn’t made waffles for a couple of years.

You see, our waffle maker creates an impression of Winnie the Pooh or Tigger.  Take your pick.  My boys thought this was pretty cool until they were about five and seven-years-old.   They declared it “for babies.”

Buttermilk-Banana Waffles and Cinnamon-Honey Almonds

They’re now seven and nine-years-old, and recently requested waffles again — more sophisticated waffles, that is.

I love any excuse to  roam around a cooking store, so off I went for a new “grown-up” waffle maker.

They grow up so fast.

Gluten-Free Buttermilk-Banana Waffle Recipe and Cinnamon-Honey Almonds
Prep time
Cook time
Total time
Serves: Makes about 1 dozen standard-sized waffles
For the waffles:
  • 1-1/2 cups mashed, overripe bananas (about 2 small bananas)
  • 1 cup buttermilk
  • ⅓ cup grape seed oil
  • 3 tablespoons granulated sugar
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • ¼ teaspoon sea salt
  • 3 large eggs
  • 1-1/3 cup all-purpose gluten-free flour (I like Bob's Red Mill and Trader Joe's also a great one.)
  • 1 tablespoon, plus ¼ teaspoon baking powder
  • ½ teaspoon xanthan gum
For the almonds:
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon honey
  • ½ teaspoon ground cinnamon
  • Pinch of sea salt
  • ⅓ cup sliced almonds
For the waffles:
  1. Preheat your waffle iron.
  2. In a medium-large mixing bowl, blend the banana with the oil, sugar, vanilla, cinnamon, and salt.
  3. Mix in the eggs and use a fork to be sure they are completely blended into the batter.
  4. Add the flour, baking powder and xanthan gum and mix only until everything is fully incorporated.
  5. Use your waffle iron according to the manufacturers instructions. (For mine, I used about ⅓ cup of batter per waffle.)
For the almonds:
  1. Preheat the oven to 375 degrees F, and adjust a rack to the center.
  2. In a small bowl, mix the melted butter with the honey, cinnamon and salt.
  3. Add the almonds and stir to be sure they are all well coated.
  4. Spread the coated almonds out in a single layer on a baking sheet -- they will be sticky.
  5. Place them in the preheated 375 degree F oven, just until they are golden brown and bubbling a bit, about 4 minutes.
  6. Let them cool on the baking sheet and then break them apart with your hands. (You might need a metal spatula to get some of them off the baking sheet.)
  7. Top your waffles with the almonds and a touch of syrup.
  8. Serve!

And don’t forget . . . there are only 4 more days to enter my “Share The Love” Cooking Giveaway.  I have 10 super awesome foodie prizes to give you — including a Le Creuset grill, Whole Foods an Bob’s Red Mill gift cards, Kerrygold cheeses and butters, and more!  Enter HERE.

Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


  1. says

    The scrumptious waffle recipe is a perfect weekend recipe to use up the never ending parade of ripe bananas at my house. Love it!

    • valentina says

      Thanks Debra — it’s my favorite thing to make with overripe bananas — or those with a tiny brown spot that turns my kids off from eating them. 😉

  2. says

    I just saw your post for your gluten free banana waffles on Foodgawker, so there is no time to pick a recipe to cook. I will make the waffles tonight or tomorrow, but no guarantee. 🙂 I am following you on Pinterest (arizonaborn), just requested to be your friend on Facebook (Linda White), and am following you on Twitter (sproutnewlife). I liked Bob’s Red Mill, Sur La Table and Whole Foods long time ago. Liked Kerrygold in the last several weeks.

    It would be awesome to win something!

  3. Jackie says

    Great Waffles!! They were fairly crispy, browned nicely and tasted delicious. I used a GF mix that had brown rice flour, sorghum, corn and potato starch, potato flour, xanthum gum, etc. (No bean flour) I added the extra 1/2 teas. xanthum gum, although next time I probably won’t. The batter rose quickly but that didn’t seem to matter. I added 1/3 cup almond meal. I also added a tablespoon of chia seed with the melted butter (instead of grape seed oil). I use the chia seed whenever I can, it seems to help the structure of gluten free baked goods. Thanks for the great recipe!!

    • valentina says

      Thank YOU, Jackie for reporting back after making these. So happy you enjoyed them, and the changes you made sound great. 🙂

  4. says

    These waffles look amazing, makes me want to go out right now and buy a waffle maker! I bet the buttermilk makes these nice and fluffy, and cinnamon almonds… oh yum!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: