These banana protein waffles are soft on the inside, lightly crisp on the outside, and naturally sweetened with honey and ripe banana. They're freezer-friendly, high in protein (if using protein powder), and perfect for meal prep breakfasts or even a snack you can grab and go.
I am a sweet breakfast person. But sometimes even I get sick of baked oats and overnight oats (shocking, I know). I wanted something freezer-friendly like the breakfast burritos and breakfast sandwiches I keep stocked for Zak - but sweet.
These were born from that craving. I even had a friend who "doesn't like banana bread flavours" try them… and he fell in love. They're banana-forward enough to be naturally sweet, but not overpowering.
TL;DR
- Prep time: 10 minutes Cook time: 15 minutes
- Meal prep: They hold up well in the fridge and freezer and you can top with yogurt and berries for a balance prep.
- Fridge storage: 4 days.
- Freezer storage: 3 months (layered with baking paper).
- Reheating: Toaster, air fryer, sandwich press or microwave.
- Customise: Add any adjustments / variations that can be made to make this perfect for you….
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Why you'll love this recipe
Freezer-friendly. These banana protein waffles freeze beautifully and pair perfectly with other freezer staples like blueberry chocolate baked oats or protein banana breakfast cookies for breakfast variety.
Versatile. Add toppings like Greek yoghurt, berries, peanut butter or extra honey waffles drizzle to make them suit your mood.
Banana bread. They give banana bread flavours without being dense - similar to my zucchini banana bread or carrot banana muffins but lighter and crispier.
Ingredients
Milk. I've used both dairy and soy milk for these and they've both turned out well. A barrister oat would also work, but I would avoid almond as it could turn the mixture a lot runnier (or adjust with extra flour).
Honey. Naturally sweetens and helps create golden edges.
Flour + Baking powder. I recommend a combination of the two instead of self-raising flour as the baking powder allows you to control the rise, whilst self-raising flour can vary from brand to brand and create inconsistent results.
Protein powder. Optional but increases protein content - use a plant protein as it tastes better after heating in comparison to whey or casein.
Banana. Use almost-black ripe banana for natural sweetness and moisture.
Cinnamon. This brings out additional flavour for the banana bread vibe.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
How to make Banana Protein Waffles
Step 1: In a large bowl, mix the milk, honey, mashed banana, flour, protein powder (if using), baking powder and salt together until a slightly thick batter forms. It should be smooth but not runny.
Leave the batter to rest for 10 minutes. This allows the flour to hydrate, the protein powder to absorb liquid properly, and the flavours (especially the banana and honey) to combine.
Step 2: Heat your waffle maker and lightly grease it with a small piece of butter or a brush of oil to prevent sticking.
Add a large spoonful of batter to the centre of the waffle maker.
Step 3: Close the lid and cook for approximately 3 minutes, or until golden on the outside and fully set through the middle.
Step 4: Carefully remove and cool on a rack if you want to maintain crispness, or serve immediately with your toppings of choice.
Lauren's Top Tips
Let the iron fully heat. This ensures crisp edges and prevents sticking.
Don't overmix. Overmixing makes protein waffles dense.
Cool on a rack. Prevents steam making them soggy.
Adjust milk as needed. Protein powder types vary in absorption.
Meal prepping Banana Protein Waffles
This banana waffle recipe is a great meal prep option because it balances carbohydrates from flour, natural sugars from banana and honey, and optional protein powder for satiety.
You can top them with yoghurt and berries for added protein, nut butter for healthy fats, or simply reheat and drizzle with honey for classic honey waffles.
Storing
Store banana protein waffles separately from toppings in airtight containers for up to 4 days. Layer with baking paper between each waffle to prevent sticking and maintain texture.
This helps avoid sogginess and preserves crisp edges.
Reheating
Reheat in the toaster or air fryer for best crispness. Microwave works if needed, but texture is softer.
They also taste surprisingly good cold - especially with yoghurt or nut butter.
Freezing
Layer waffles with baking paper between each piece and freeze in airtight containers or freezer bags with as much air removed as possible. Removing air prevents freezer burn and helps maintain texture.
Freeze for up to 3 months and reheat directly from frozen in a toaster or air fryer.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely. Simply replace protein powder with extra flour.
Too much protein powder or overcooking can cause dryness; add extra milk if batter seems thick.
Protein powder absorbs more liquid than flour, which can make protein waffles slightly denser if not balanced properly. I prefer using a plant protein because it doesn't leave that slightly artificial aftertaste whey can have, but plant proteins do absorb more moisture - so if your batter feels too thick, add a small splash of extra milk to keep your banana waffles fluffy and tender.
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Recipe
Banana Protein Waffles (Freezer-Friendly)
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Equipment
- Waffle iron
Ingredients
- 1 cup milk, see note 1
- ¼ cup honey
- 190 g (1 ½ cups) flour
- 60 g (½ cup) protein powder, optional, see note 2
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup banana, mashed, approx. 1, almost black
- 1 teaspoon cinnamon
- 1 tablespoon butter / oil, for cooking
Instructions
Preparing
- Mash ½ cup banana then mix with 1 cup milk, ¼ cup honey, 190 g (1 ½ cups) flour, 60 g (½ cup) protein powder (if using), 1 tsp baking powder, 1 tsp cinnamon and ½ tsp salt together until a slightly thick batter forms. It should be smooth but not runny.
- Leave the batter to rest for 10 minutes. This allows the flour to hydrate, the protein powder to absorb liquid properly, and the flavours (especially the banana and honey) to combine.
Cooking
- Heat your waffle maker and lightly grease it with a small piece of 1 tablespoon butter / oilor a brush of oil to prevent sticking.
- Add a large spoonful of batter to the centre of the waffle maker. Close the lid and cook for approximately 3 minutes, or until golden on the outside and fully set through the middle.
- Carefully remove and cool on a rack if you want to maintain crispness, or serve immediately with your toppings of choice.
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