Banana Protein Balls

These banana bread protein balls bring the cozy flavor of banana bread into a small, easy snack. They are simple to prepare, require no baking, and are a good source of protein. A smooth chocolate coating adds a sweet touch, making them a satisfying option when you want something both tasty and filling.

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Course: Snack

Prep Time: 10

CHILL TIME: 10

Total Time: 20

Servings:

Calories: 162kcal

Author: Liora

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.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition