Banana Bread Protein Balls
If banana bread is something you enjoy, these banana protein balls are worth trying. They bring the same warm flavor in a simple, no-bake snack that is easy to prepare and great for keeping in the fridge.
Protein snacks like this are often a good option when you want something sweet that still feels filling. With a few small changes, the recipe can be adjusted to create a soft, naturally sweet bite that reminds you of banana bread without needing to bake anything.
WHY YOU’LL LOVE THESE BANANA PROTEIN BALLS
- Banana bread flavor in a simple snack: The mix of banana, cinnamon, almond butter, and maple syrup creates a cozy taste. The chocolate coating adds a nice finishing touch.
- No baking needed: Everything is mixed in one bowl, then chilled before adding the chocolate.
- A good source of protein: Each bite offers around 6 grams of protein, making it a smart choice for a quick snack or something after a workout.
- Great for planning ahead: A batch can be prepared in advance and stored in the fridge or freezer for easy access during the week.
INGREDIENTS NEEDED
- Banana: Adds natural sweetness and gives the recipe its classic banana bread flavor. A ripe banana works best for taste and texture.
- Oat flour: Helps bind the mixture and keeps the texture soft. It can be store-bought or made at home by blending oats.
- Almond butter: Adds richness and healthy fats. Other nut butters can also be used if preferred.
- Maple syrup: Adds sweetness and helps bring the mixture together. Honey can be used as an alternative.
- Vanilla protein powder: Adds protein and a light, sweet flavor. Plant-based options work well for this type of recipe.
- Chocolate chips: Melted chocolate adds a smooth, sweet coating that makes the snack more enjoyable.
HOW TO MAKE BANANA BREAD PROTEIN BALLS
Step 1: Mix the mashed banana, oat flour, almond butter, maple syrup, protein powder, cinnamon, and a pinch of salt in a bowl. Stir until a thick dough forms. The texture should be soft but still easy to shape.
Step 2: Take small portions of the dough and roll them into balls. Place them on a lined tray and chill in the freezer for about 10–15 minutes until firm.
Step 3: Melt the chocolate chips with a little coconut oil in the microwave, heating in short intervals until smooth. Dip each ball into the melted chocolate, letting the extra drip off before placing it back on the tray.
Step 4: Add a small sprinkle of flaky salt while the chocolate is still soft. Let the balls chill in the fridge until the coating sets.
RECIPE TIPS
- Choose the right protein powder: Plant-based protein tends to work better because it absorbs moisture well. If the mixture feels too soft, a bit more oat flour can help.
- Use a ripe banana: This improves both flavor and texture and makes mixing easier.
- Chill before dipping: Freezing the balls first makes the chocolate coating easier to apply and less messy.
HOW TO STORE BANANA BREAD PROTEIN BALLS
Keep the protein balls in an airtight container in the fridge for up to one week. This helps maintain their texture and keeps the chocolate firm.
For longer storage, they can be frozen for up to three months. Before eating, let them sit at room temperature for a few minutes so they soften slightly.
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Banana Protein Balls
Ingredients
- 1 ripe banana about 120g, mashed until smooth
- ¾ cup oat flour about 112g
- ½ cup almond butter
- 3 tablespoons maple syrup
- ⅓ cup vanilla plant-based protein powder about 45g
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
CHOCOLATE COATING
- ½ cup chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt for topping
Instructions
- Start by placing the mashed banana in a mixing bowl and stirring until it becomes smooth and creamy.
- Add the oat flour, almond butter, maple syrup, protein powder, cinnamon, and salt. Mix everything together until a thick dough forms. The mixture should be soft but easy to handle.
- Take small portions of the dough and shape them into evenly sized balls using your hands or a small scoop. This recipe usually makes around 14 balls, depending on size.
- Place the balls on a lined tray and freeze them for about 10–15 minutes, or until they feel firm to the touch.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in short intervals of about 30 seconds, stirring in between, until the chocolate is fully melted and smooth. This typically takes around 1–1.5 minutes.
- Dip each chilled ball into the melted chocolate, letting any extra drip off before placing it back on the lined tray. If preferred, the chocolate can be drizzled over the top instead of dipping. Add a small pinch of flaky sea salt while the chocolate is still soft.
- Let the coated balls chill in the fridge or freezer for about 10–15 minutes, or until the chocolate hardens. Once set, they are ready to enjoy or store.
Notes
- This recipe is inspired by a version shared by @teachertastes.
- Plant-based protein powder works best here since it absorbs liquid well and helps keep the dough firm. Other types may make the mixture too soft.
- Store the energy balls in the fridge for up to 1 week, or keep them in the freezer for up to 3 months for longer storage.
Nutrition
If you’ve tried this banana protein balls or any other recipe on my website, I’d love to hear about your experience! Please leave a 🌟 star rating and share your thoughts in the 📝 comments below. Thank you so much for visiting!
