Chocolate Tahini Banana Waffles with Sea Salt
Chocolate Tahini Waffles
Rich, fluffy banana waffles swirled with nutty tahini and dark chocolate. A decadent, salty-sweet breakfast treat.
Nutrition (per serving)
If you're looking to upgrade your weekend brunch game, these Chocolate Tahini Banana Waffles are the answer. There is something absolutely magical about the combination of earthy, toasted tahini and sweet, overripe bananas. When you fold in rich cocoa and dark chocolate chips, it creates a flavor profile that is sophisticated yet deeply comforting. It's not your average sugary waffle; it's a complex, nutty, and slightly savory experience that will have everyone coming back for seconds.
The secret to these waffles lies in the contrast of textures and the finishing touch of flaky sea salt. The bananas keep the inside incredibly moist and tender, while the waffle iron creates those signature crisp edges. I love to serve these with an extra drizzle of runny tahini and a generous sprinkle of Maldon salt to really make the chocolate pop. It’s a grown-up version of a childhood favorite that feels like a total indulgence without being cloyingly sweet.
Ingredients
- All-purpose flour:1 1/2 cups
- Unsweetened cocoa powder:1/2 cup
- Granulated sugar:1/4 cup
- Baking powder:1 tbsp
- Fine sea salt:1/2 tsp
- Ripe bananas, mashed:2 pieces
- Large eggs:2 pieces
- Tahini (well-stirred):1/3 cup
- Whole milk:1 cup
- Unsalted butter, melted:1/4 cup
- Vanilla extract:1 tsp
- Semi-sweet chocolate chips:1/2 cup
- Flaky sea salt:1 tsp
Instructions
-
Preheat your waffle iron according to the manufacturer's instructions and lightly grease with cooking spray or butter.
-
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and fine sea salt until well combined and no lumps remain.
-
In a separate medium bowl, mash the bananas until smooth. Whisk in the eggs, tahini, milk, melted butter, and vanilla extract until the mixture is uniform.
-
Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined; be careful not to overmix, as a few small lumps are fine.
-
Fold in the chocolate chips.
-
Pour the batter onto the hot waffle iron (usually about 1/2 to 3/4 cup per waffle, depending on your iron size) and cook until the exterior is crisp and the waffle is cooked through.
-
Serve the waffles immediately, topped with sliced bananas, an extra drizzle of tahini, and a generous sprinkle of flaky sea salt.
Tips & Notes
- Use the spottiest, brownest bananas you can find for the best natural sweetness and moisture.
- Ensure your tahini is well-stirred before measuring, as the oil tends to separate in the jar.
- If you want even crispier waffles, place the cooked waffles directly on a wire rack in a 200°F oven while you finish the rest of the batch.
