Freezer Banana Brownie Waffles

With an Added Surprise

If you know me by now, I’m a mom on a mission, to make healthy food for my family. I’m always using 100% white whole wheat flour, raw sugar, fruits and WHAT??? vegetables to waffles? Yes, I shredded a cup of raw zucchini into this batter.


The kids didn’t see it go in this dark chocolate brownie batter, so why not? It’s summer and zucchini is a frugal staple in every garden. We’ve been buying ours from markets for a buck or two. It goes a long way in a variety of quick breads and grilled vegetables. So why not, include it in our breakfast meals too?


I remove my hot waffles with plastic tongs and place on a cooling rack. These tend to stick more to the iron because of the bananas and zucchini so be sure to get them completely done or a little over done, but not burnt. This helps them slide out easier. Also, use cooking spray in between waffles if you’re iron is older.


A cooling rack keeps them from getting soggy underneath. Bring to room temperature and place one dozen waffles into each gallon size bag.


Reheat frozen waffles in your toaster or toaster oven. Toaster settings vary. Use a defrost mode if you have one. If not, toast on low and then toast on regular setting to crisp the waffle. Play around with your toaster to find what setting works for your waffles. Serve with fresh fruit and/or real maple syrup. Don’t forget you already have a side of fruit and veges in this breakfast (bananas and zucchini). You won’t feel guilty about the minimal sugar and cocoa;)

Freezer Banana Brownie Waffles

Yield: 32-36 waffles (yup that’s a lot of waffles to freeze and share with others)

3 cups white whole wheat flour (I use King Arthur)

1/2 cup wheat germ (optional)

1 cup cocoa powder

6 tablespoons raw sugar (I buy mine in bulk at Earthfare)

2 tablespoons baking powder

2 teaspoons cinnamon

1 teaspoon kosher salt

3  1/2 cups milk

3 ripe bananas (use freezer bananas if desired), mashed

4 eggs, beaten

1/2 cup oil

2 teaspoons vanilla extract

1 cup finely shredded zucchini-not packed-loosely measured, optional (you don’t taste it and can’t see it) click here for my freezer zucchini tutorial

Preheat waffle iron according to directions. Whisk together the flour, wheat germ, cocoa, sugar, baking powder, cinnamon and salt in a large bowl. Set aside. In another bowl, mash the ripe bananas by mixing in a stand mixer. Add the milk, beaten eggs, oil and vanilla until well combined. Add the dry ingredients and stir just until moistened. Stir in 1 cup finely shredded zucchini if desired. Spray the iron with cooking spray and our about 1/3 cup batter onto each waffle. Cook on medium high setting until done. Cool on a cooling rack and wait until room temperature to slide into a gallon size bag for freezing. One gallon size bag will hold a dozen waffles. Label, seal and freeze. Recycle bag by placing on the side door of freezer when empty and make waffles again using the same bag.

I also make regular whole wheat waffles and banana nut waffles for the freezer. These are fantastic with peanut butter or fresh seasonal fruit and whipped topping and/or real maple syrup.

Surprise a friend or neighbor with a bag of these healthy waffles. I bet they’ve never received a freezer meal like this one.

What waffle toppings does your family enjoy?

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