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.

Viettnamese Banana Waffles

Vietnamese Banana Waffles (Bánh Kẹp Chuối)

Born and raised in Vietnam, I grew up with many tasty street foods, from savory snacks like Vietnamese Pizza, Bánh Pate Sô (meat pies), Bánh Bao (steam buns) to sweet treats like Vietnamese Flan, Chè Thái (fruit cocktail), and Chè Đậu Xanh (mung bean dessert soup).

Waffle (Bánh Kẹp or Bánh Tàn Ong) is a cherished part of my childhood. In Vietnam, these waffles are made with stovetop waffle makers and are much thinner and crispier than the ones I tried in Europe.

Viettnamese Banana Waffles

Banana and coconut are popular ingredients in traditional Vietnamese desserts, such as:

  • Vietnamese cassava cake (bánh khoai mì nướng)
  • Banana bread pudding cake (bánh chuối nướng)
  • Pandan honeycomb cake (bánh bò nướng lá dứa)
  • Steamed pandan layer cake (bánh da lợn)

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.

Just like Vietnamese pandan waffles , these banana waffles turned out wonderfully.

Ingredients

You only need a few ingredients that are easy to find at any Asian market. The secret to the perfect texture is the combination of three types of flour: rice flour, all-purpose flour, and tapioca starch.

Banana Waffle Ingredients
  • Ripe banana (medium-sized)
  • Tapioca starch
  • All-purpose flour
  • Rice flour
  • Eggs
  • Sugar
  • Baking powder
  • Salt
  • Coconut cream
  • Vegetable oil
  • Vanilla extract

Instructions

MAKE A BATTER

  • In a large bowl, combine all the liquid ingredients (coconut milk, eggs, cooking oil, vanilla extract) along with sugar and salt.
  • In another bowl, combine tapioca starch, all-purpose flour, rice flour, and baking powder.
  • Sift the dry ingredients into the wet mixture. Mix well. The batter may have slight lumps due to the tapioca starch. No need to fret; this is normal.
  • Strain the batter to eliminate any remaining clumps.
  • Mash the banana. Mix it into the bowl of batter. Cover the bowl and allow the batter to rest for 20-30 minutes.

COOK THE WAFFLES

  • Preheat your waffle maker. Even if it has a non-stick surface, you should apply some melted butter to enhance the flavor and achieve a nice crust for your waffles.
  • Before cooking, give your waffle batter a quick mix as it may have separated slightly during the resting period. Use a ladle to pour three to four scoops of batter onto the waffle mold, adjusting the amount depending on the size of your waffle iron.
Making banana waffles.
Making banana waffles
  • Cook the waffles until no more steam is releasing from the maker. It means that they are done.
Viettnamese Banana Waffles

How to serve

  • These banana waffles are delicious on their own, but I love pairing them with Vietnamese iced coffee or a warm Vietnamese egg coffee for a satisfying light meal.
  • Sometimes, I top the waffles with a scoop of coconut ice cream and enjoy them cold.
  • If you’re not a fan of coffee, milk teas such as caramel milk tea are also a great choice.

Other Asian recipes utilizing a waffle maker

Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star rating or a comment to let me know your thoughts.

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Viettnamese Banana Waffles

Vietnamese Banana Waffles (Bánh kẹp chuối)

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This Vietnamese banana waffle recipe is a refreshing way to use your ripe bananas. With a crispy exterior and a chewy interior, these waffles provide a delightful contrast in texture that everyone will crave.
No ratings yet
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert, Snack
Cuisine Vietnamese

Equipment

  • 1 Waffle maker

Ingredients
  

  • 3 medium-sized ripe banana
  • cup tapioca starch (300g)
  • ½ cup rice flour (75g)
  • ½ cup all-purpose flour (75g)
  • ¾ cup sugar (150g)
  • 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.
Tried this recipe?Let us know how it was!

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