This Vietnamese banana waffle recipe is a fresh way to use your ripe bananas.
Crispy on the outside and chewy on the inside, these waffles offer a delightful contrast in texture that no one can resist.
What’s Inside
Banana Waffles (Bánh Kẹp Chuối)
Banana and coconut are popular ingredients in traditional Vietnamese desserts, such as Banh Chuoi Hap (Steamed Banana Cake) and Kem Chuoi (Banana Ice Cream).
This coconut banana waffle recipe is the one I learned from an overseas Vietnamese housewife. I made a few adjustments to the ratio and reduced the sugar to suit my taste.
“Bánh” is the term for Vietnamese cakes — and in Vietnam, there are countless varieties!
From steamed to baked, sweet to savory — like Banh Flan (flan), Banh Pate So (meat pie), or Banh Bo Nuong (honeycomb cake).
Related Recipes | More Asian-inspired dishes to make with your waffle iron
Ingredients
- Ripe banana (medium-sized)
- Tapioca starch
- All-purpose flour
- Rice flour
- Eggs
- Sugar
- Baking powder
- Salt
- Coconut cream
- Vegetable oil
- Vanilla extract
Instructions
Step 1: Make the Wet and Dry Mixes
- In a large bowl, whisk together coconut milk, eggs, cooking oil, vanilla extract, sugar, and salt. In another bowl, combine tapioca starch, all-purpose flour, rice flour, and baking powder.
Step 2: Combine and Rest the Batter
- Gradually sift the dry ingredients into the wet mixture, then mix and strain until smooth. Mash the banana, fold it into the batter, cover, and let it rest for 20–30 minutes.
Step 3: Preheat the Waffle Iron
- Heat your waffle maker and lightly brush the molds with melted butter to enhance flavor and get a crisp golden crust.
Step 4: Cook the Waffles
- Give the batter a quick stir, then pour 3–4 scoops into the waffle iron (adjust to your mold size). Cook until steam stops coming out — that’s when your Vietnamese Banana Waffles are perfectly done!
Serve
☕ Vietnamese coffee: These banana waffles are delicious on their own, but I love pairing them with Vietnamese iced coffee or a warm and creamy egg coffee.
🍨 Ice Cream: Sometimes, I top the waffles with a scoop of coconut ice cream and enjoy them cold.
🧋 Milk Tea: If you’re not a fan of coffee, milk teas with boba pearls such as caramel milk tea, jasmine milk tea or Vietnamese milk tea are also great choices.
More Delights from Asian Bakeries
Pandan Chiffon Cake (with real pandan leaves)
Pandan Bread (soft & vegan)
Kaya (pandan coconut jam)
Shokupan (Japanese milk bread)
Ube Halaya (purple yam jam)
Banh Mi (Vietnamese sandwich)
Banana Waffles Recipe (Vietnamese Style)
Equipment
- 1 Waffle maker
Ingredients
- 3 medium-sized ripe banana
- 2½ cup tapioca starch (300g)
- ½ cup rice flour (75g)
- ½ cup all-purpose flour (75g)
- ¾ cup sugar (150g)
- 1½ tsp baking powder
- ¼ tsp salt
- 3 eggs (size L)
- 1 can coconut cream (14oz/400ml)
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix together the coconut milk, eggs, cooking oil, and vanilla extract, along with the sugar and salt.
- In a separate bowl, combine the tapioca starch, all-purpose flour, rice flour, and baking powder.
- Gradually sift the dry ingredients into the wet mixture, mix well. The batter may have slight lumps from the tapioca starch, but this is fine.
- Sieve the batter to remove any lumps.
- Mash the banana then mix it into the batter. Cover the bowl and let the batter rest for 20-30 minutes.
- Preheat your waffle maker. Applying some melted butter on the molds helps enhance the flavor and creates a nice crust on your waffles.
- Give the waffle batter a quick mix before cooking, as it may have separated slightly during the resting period. Use a ladle to pour three to four scoops of batter onto the waffle iron, adjusting the amount based on the size of the waffle mold.
- Cook the waffles until no more steam is released from the maker, indicating they're ready.
