Banana Bread Protein Balls
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If you love banana bread, you need to try these banana protein balls. They have that same cozy flavor, but in an easy no-bake snack that’s packed with protein and perfect for meal prep.
I saw Becca (@teachertastes) share her version of a banana bread energy bite and immediately knew I had to try them for myself. I love a good protein ball, and anything that tastes like banana bread, so I couldn’t wait to put my own spin on them.
I tweaked the recipe a bit to make it my own by using oat flour and swapping the peanut butter for almond butter. The result is a soft, naturally sweet protein ball that legit tastes like banana bread, but comes together without turning on the oven. They’re such a fun snack to keep in the fridge when you want something sweet but still filling. I can’t wait for you to try them!
Table of Contents
Why You’ll Love These Banana Protein Balls
- Taste like banana bread in snack form: These protein balls have that cozy banana bread flavor with cinnamon, almond butter and maple syrup. Plus, the chocolate coating makes them taste like a treat.
- No baking required: Everything comes together in one bowl and the balls just need a quick chill in the freezer before dipping in chocolate.
- Packed with protein: Each bite has about 6 grams of protein, making these perfect for a quick snack, post-workout bite or something sweet after dinner.
- Great for meal prep: Make a batch at the beginning of the week and keep them in the fridge or freezer for an easy grab-and-go snack.
Ingredients Needed
- banana – adds natural sweetness and gives these protein balls that classic banana bread flavor. Make sure your banana is nice and ripe for the best taste and texture.
- oat flour – helps bind everything together while keeping the texture soft and slightly chewy. You can use store-bought oat flour or make homemade oat flour by blending rolled oats into a fine flour.
- almond butter – adds healthy fats and richness. I like using almond butter here for a mild flavor, but peanut butter or cashew butter will also work.
- maple syrup – adds a little extra sweetness and helps the dough come together. Honey can be used instead if you prefer.
- vnilla protein powder – boosts the protein and gives these bites a slightly sweet, dessert-like flavor. I used Truvani vanilla plant-based protein powder, but any vanilla plant-based protein powder should work.
- chocolate chips – melted chocolate takes these over the top and makes them taste like a treat. I like using dark chocolate chips, but semi-sweet works too.
Find the full ingredient list with measurements in the recipe card below.
How to Make Banana Bread Protein Balls
Step 1: Add the mashed banana, oat flour, almond butter, maple syrup, protein powder, cinnamon and salt to the bowl. Stir until everything is well combined and a thick dough forms. The mixture should be soft but easy to roll into balls.
Step 2: Scoop about one tablespoon of dough at a time and roll into small balls using your hands. Place the balls on a parchment-lined baking sheet or plate. Transfer the balls to the freezer for 10-15 minutes, or until they feel firm.
Step 3: Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in short intervals until the chocolate is fully melted and smooth. Using a fork or spoon, dip each protein ball into the melted chocolate, letting any excess drip off before placing it back on the parchment paper.
Step 4: Sprinkle the tops with flaky sea salt while the chocolate is still soft, then place the balls in the refrigerator until the chocolate hardens. Once set, they’re ready to enjoy.
Brittany’s Recipe Tips
- Use plant-based protein powder Plant-based protein powder works best for this recipe because it absorbs more moisture. If you use whey protein, the mixture will likely be too wet and hard to roll. If needed, you can add a little extra oat flour to help the dough firm up.
- Use a ripe banana: A ripe banana adds the best flavor and natural sweetness. The softer the banana, the easier it will be to mash and mix into the dough.
- Chill the balls before dipping: Freezing the protein balls for 10-15 minutes helps them firm up, which makes dipping them in melted chocolate much easier and less messy.
How to Store Banana Bread Protein Balls
Store the protein balls in an airtight container in the refrigerator for up to 1 week. Keeping them chilled helps them stay firm and keeps the chocolate coating from getting too soft.
For longer storage, you can keep them in the freezer for up to 3 months. Let them sit at room temperature for a few minutes before eating so they soften slightly.
More Protein Ball Recipes to Try
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Banana Protein Balls
Ingredients
- 1 ripe banana (120g), mashed
- ¾ cup (112g) oat flour
- ½ cup almond butter
- 3 Tablespoon maple syrup
- ⅓ cup (45g) plant-based vanilla protein powder, I used Truvani
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Chocolate Coating
- ½ cup chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt, for topping
Instructions
- Mash banana in a bowl until smooth.
- Add oat flour, almond butter, maple syrup, protein powder, cinnamon and salt. Using a spoon or your hands mix until a thick dough forms.
- Use your hands or a small cookie scoop to portion out the dough and roll into even-sized balls. You should get about 14 balls, depending on the size.
- Freeze for about 10-15 minutes until firm.
- Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (this usually takes about 60–90 seconds).
- Using a fork or spoon, dip each ball into the melted chocolate, allowing any excess to drip off. Place the coated balls back on the parchment-lined surface (I used a parchment lined baking sheet). Alternatively, you can just drizzle the chocolate on top of the balls instead of dipping them. Immediately sprinkle each chocolate-coated ball with a pinch of flaky sea salt before the chocolate sets, if desired.
- Place the finished balls in the fridge or freezer for 10–15 minutes to allow the chocolate to harden. Enjoy or store for later!
Notes
- Recipe inspired by @teachertastes
- Plant-based protein powder works best since it absorbs more moisture. I don’t recommend using whey because the dough will be too wet.
- Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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