Yes I’m still on a major waffle kick. And banana bread. I actually made some pumpkin protein banana bread last weekend that I think I’ll be making more of soon – I didn’t bake it long enough so the second go around I might get it just right and be able to share that one with you guys. In the meantime, I’ll share this banana bread protein waffle instead. It was as delicious as it sounds – and very reminiscent of actual banana bread.
I still love my base recipe for a vegan waffle. It feels great to be able to reduce the number of eggs I eat since they are inflammatory. I went hard on eggs for many months and cutting down to maybe one breakfast a week that contains egg whites has made a big difference.
For the banana bread flavor I obviously used mashed banana in these which is different from my base recipe. It takes the place of the date syrup and requires a little less milk in the batter. Then of course the cinnamon and vanilla extract give it that little bit of distinction from a regular waffle. And the walnuts – key ingredient. See I don’t really like walnuts on their own. They just aren’t that good, but I find them really useful in baked goods. They add a really unique flavor and texture that I do associate very closely with breads.
I suppose one way you could make this taste even more like banana bread is by using oat flour in place of the almond flour. It’s only a few tablespoons so it doesn’t drastically change anything. If you’re gluten-free you’ll have to make sure they are gluten-free oats. Most flours can be replaced with each other on a 1:1 ratio. The only flour I use that has an exception to that rule is coconut flour.
These would probably be really awesome slathered in butter and maple syrup…I can’t say butter has played even a small role in my diet the past year or two though. So of course I just made a peanut butter-date syrup drizzle for them, and topped with extra banana slices and walnuts!
Banana Bread Protein Waffle
A high protein, vegan waffle recipe naturally sweetened with banana and topped with a healthy peanut butter-date syrup. It's a really healthy way to enjoy a classic slice of banana bread!
- 1 serving vegan vanilla protein powder
- 2 tbsp almond flour or oat flour
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1 flax egg see instructions
- 1/2 banana, mashed
- 1 tsp vanilla
- 4 tbsp non-dairy milk of choice
Make flax egg by mixing 1 tbsp of flax seeds with 3 tbsp of warm water. Set aside to allow it to thick.
Meanwhile mix the dry ingredients in a medium sized bowl and stir so no clumps remain.
mash the banana in a small bowl with a fork. Stir in the vanilla and flax egg
Add the banana mixture to the dry ingredients and begin stirring. As batter thickens add the 4 tbsp of milk, more might be needed depending on protein powder type/brand.
When you have a relatively thick but smooth dough, fold in some walnuts.
Pour into a greased, preheated waffle iron and cook for about 8 minutes or until the steam has subsided.
While waffle is cooking mix 1 tbsp of peanut butter with 1 tbsp of date syrup and a splash of milk to thin. It may help to microwave it for 15 seconds first.
Remove finished waffle from the iron with the help of a fork. Drizzle the syrup on and top with sliced bananas and more walnuts if desired.