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'nana Nut Waffle Topping

I whipped up this sweet topping on a whim one morning, and have been addicted since! I just use a Gluten-Free frozen waffle, but any waffle will do. Serving size depends on waffle size and how much topping you'd like.

Recipe card by KelseyKalleEditorial by recipesvibrant · Updated October 15, 2026
DessertCoconutTropical FruitsFruitNutsLow Protein
'nana Nut Waffle Topping

Total time

6 min

Servings

1

Calories

212

Category

Breakfast

The 'Nana Nut Waffle Topping is a quick, caramelized breakfast upgrade that transforms a simple waffle into a tropical-inspired dessert. Perfectly suited for busy mornings, this warm fruit and nut sauté brings a gourmet feel to your plate in under ten minutes.

Ingredients

Makes 1 serving

  • 1 banana
  • 1 coconut oil
  • 1 maple syrup
  • 3 -4 walnut halves
  • 1/2 coconut flakes

Method

  1. Heat coconut oil in small skillet over medium-high heat, while oil is heating slice banana into 1/4" thick medallions. Add banana to skillet and cook while flipping until somewhat browned and soft.

  2. Turn heat to low and add walnuts to pan and toss with bananas carefully. Then add maple syrup and again toss carefully (those bananas are fragile!). After maple syrup has somewhat thickened (30 seconds or so) add coconut flakes. Spoon mixture over a warm waffle and enjoy! Could easily be used with other fruit/nut combinations. Butter or another oil could be used instead of coconut oil if desired.

Cook's notes

  • Use slightly firm bananas rather than overripe ones to ensure the medallions hold their shape while flipping.
  • Keep a close eye on the maple syrup; it only needs to bubble for about 30 seconds to thicken into a glaze without burning.
  • Toast your coconut flakes in a dry pan beforehand if you prefer an extra crunch, or add them at the very last second to keep them chewy.
  • Use a non-stick skillet to prevent the sugary banana medallions from sticking when you turn them.

Easy swaps

  • Instead of Coconut oil, use Vegan butterAdds a richer, dairy-free creaminess to the banana caramel sauce.
  • Instead of Walnuts, use PecansPecans offer a slightly sweeter, softer profile that pairs beautifully with maple syrup.
  • Instead of Maple syrup, use Agave nectarAgave provides a neutral sweetness that lets the coconut and banana flavors stand out.
  • Instead of Coconut flakes, use Toasted almond sliversIf you dislike the texture of coconut, almonds add a sophisticated, nutty crunch.

Frequently asked

Can I double this recipe for more servings?

Absolutely. Just ensure your skillet is large enough to keep the banana slices in a single layer so they brown evenly rather than steaming.

Why do the bananas break apart in the pan?

Bananas soften quickly when heated. Use a wide spatula to gently lift and flip, and avoid over-tossing them once the syrup is added.

Will this topping work on pancakes instead of waffles?

Yes, the syrupy, caramelized consistency is an excellent accompaniment to both vegan pancakes and French toast.

What if my syrup hardens too much?

If the syrup thickens past your liking, add a tiny teaspoon of water or plant-based milk to loosen the glaze before pouring.

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