• You want to use very ripe bananas for the best result, otherwise, the banana flavor won't come through. I don't add much sugar to the waffle recipe because very ripe bananas are naturally sweet

Prepare the batter:

• Preheat your waffle iron while you prepare the batter
• Whisk the mashed bananas, brown sugar, melted butter, milk, and vanilla in a mixing bowl.
  
• Combine all the dry ingredients in another bowl and add this to the wet.
  
• Use a spatula to fold to combine halfway and then add the mini chocolate chips if you choose to use, and continue to fold until you don't see any streak of dry ingredients. Take care not to overmix the batter. It will be a rather thick batter. The batter feels light because of the baking powder
  

Bake the waffles:

• I use my 7-inch round waffle maker. If I use about 3/4 cup of the waffle batter, it yields a full-size waffle and I can probably make about 3 full-size. If I use 1/4 cup of the batter, I can make about 7-8 small waffles
• When the waffle iron is hot, brush with some oil or use non-stick spray
• Scoop the waffle batter (according to the size you want to make) into the waffle maker
  
• Bake until both sides are golden brown and crisp, which may take about 5 minutes, depending on your waffle iron.
  
• Remove using a tong from the waffle maker and put on a cooling rack. You can keep them warm in the oven if you plan to serve them soon. I use the "keep warm" function.
  

Serve:

• Serve them warm with a dust of powdered sugar, maple syrup, or honey if you like

How to store:

• If you don't plan to serve them soon, let them cool down on the cooling rack completely. They can be kept frozen in a freezer bag or a freezer-friendly bag for up to one month. Simply toast in the toaster without thawing