Banana Bread Energy Bites


5 from 39 votes
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Banana Bread Energy bites are a healthy and delicious energy balls recipe that requires no baking! The perfect use for leftover bananas, these banana energy bites are completely vegan, gluten free, and paleo! 

banana energy bites

We love our energy balls and bites recipes around here. Our favorites include protein energy balls, chocolate coconut balls, and these delicious banana bread energy bites. 

Leftover bananas are something I snack on ALL the time, so why not enjoy them in energy bite form?

Now, these banana energy bites are a little bit different. They are made with no refined sugar and no dairy, but you’d never tell. They also are made without dates. Instead, we use a combination of coconut flour, syrup and peanut butter to give these energy balls their soft and doughy texture.

The taste has all the best bits of banana bread- banana flavor with bits of chocolate chips throughout! 

Not only are these a fantastic vegan gluten free banana energy balls recipe, but they are also made without grains, so completely paleo!

How to make banana energy bites

The Ingredients

  • Coconut Flour– Coconut flour is a low carb and grain free flour, that is super absorbent. When mixed with other ingredients, it gives these banana protein balls a cake-like texture! 
  • Salt– Brings out the sweetness! 
  • Cinnamon– Gives a lovely, light cinnamon flavor. 
  • Granulated sweetener of choice– You can use any granulated sweetener of choice. 
  • Banana– The riper the banana, the sweeter your banana bites will be. 
  • Peanut Butter– Smooth and drippy peanut butter. Try to use peanut butter with no added sugar or salt. If you have a peanut allergy or need to keep this paleo, use almond butter, cashew butter, or a nut free alternative, like sunflower seed butter.
  • Maple syrup– Not only does it add sweetness, if gives the banana bread bites the soft and doughy texture. You can also use agave nectar or honey if you aren’t strictly vegan.
  • Milk of choice– I used unsweetened coconut milk, but any milk will work.
  • Chocolate Chips– Optional, but highly recommended. Use a mix of mini chocolate chips and standard chocolate chips for some added texture. 

The Instructions

In a high-speed blender or food processor, or mixing bowl, add your banana and process it until it is smooth. Add the rest of your ingredients, except for your chocolate chips, and blend until a thick batter remains. If the batter is too thick, add a little extra milk. If the batter is too thin, add more coconut flour. Fold through the chocolate chips. Finally, using your hands, form small balls of dough and place on a lined plate or tray. Refrigerate the banana energy balls until firm. 

banana protein balls

Can I use oatmeal instead of coconut flour? 

If you don’t have coconut flour or prefer not to use it, you can use oatmeal or oat flour. You will need to add more than the recommended amount of coconut flour, so start with 1.5 times the amount, and add more as needed.

Can I add protein powder? 

Give these banana protein balls by adding protein powder to it. Add 1-2 scoops of your favorite vanilla protein powder, and adjust the amount of milk you add, as needed. 

NOTE: Avoid using whey protein powder, as it will make the banana protein balls difficult to form. 

Storing and Freezing Energy Balls

  • To store: Leftover banana bread energy balls should be stored in the refrigerator, in a sealed container. They will keep well for at least 2 weeks. 
  • To freeze: Banana bread bites are freezer friendly. Place leftover energy bites in a ziplock bag and keep in the freezer for up to 6 months.

banana bread energy bites

More healthy recipes using leftover bananas

Watch the step-by-step video Below

banana bites

Banana Energy Bites

5 from 39 votes
Easy, delicious banana bread energy bites that take less than 5 minutes to whip up and require no baking! Soft and moist like classic banana bread, these no bake bites and naturally vegan, gluten free, dairy free and paleo- a delicious protein packed snack!
Servings: 16 Balls
Prep: 5 minutes
Cook: 5 minutes



  • In a high speed blender, food processor or mixing bowl, blend your banana until smooth. Add the rest of your ingredients, except for the chocolate chips. If your batter is too thick, add a little extra milk. If too thin, add more coconut flour. Fold through your chocolate chips.
  • Using your hands, form into bite sized balls and refrigerate for at least 20 minutes to firm up.


* Erythritol, coconut sugar or any granulated sweetener will work. 
** Adjust milk accordingly- Depending on the flour or protein powder combination, you may need more- Especially with coconut flour.
Feel free to add protein powder to amp up the protein content. 1-2 scoops should suffice. 


Serving: 1BallCalories: 94kcalCarbohydrates: 12gProtein: 2gFat: 4gSodium: 40mgPotassium: 58mgFiber: 4gVitamin A: 5IUVitamin C: 1mgCalcium: 14mgIron: 1mgNET CARBS: 8g
Course: Snack
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 39 votes (37 ratings without comment)

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Recipe Rating


  1. 5 stars
    I have made these twice. I followed the recipe exactly the 1st time. Turned out yummy.

    The 2nd time I tripled the recipe and made a little bit of a change, I used 1 cup of each coconut, almond and walnut flour and they came out even more delicious. Thank you for the yummy recipe.

  2. Just made these (a little bit adapted) for my 16 month-old toddler and he loved them!!! He grabed three at once: had a mouth full and a happy face 😛 I don´t give him sugar yet, therefore I was looking for something with honey, which is the only sweetener he tried so far and in small quantities. Even though I skipped the coconut sugar, chocolate and protein powder, it came out wonderfuly and was a big hit! I just love everyting you post and my little one is already a fan! :*

  3. Hello! I love raw recipes!!!! Yours! :))) Please don’t stop with them! 🙂 I’m vegan and trying raw vegan… And I love to eat something sweet… 😀 thanks for all you share with us. Kisses from Brazil, Rio de Janeiro.

  4. I totally have a problem… I realize it has been two years since you posted this recipe, but…

    I didn’t have any gluten-free oat flour on hand, and I’m too lazy to grind up oats at the last minute. So these were made with almond flour instead of oat flour.

    Now for my problem…

    I made an entire batch, and I made the balls fairly small, and my children have devoured more than three-quarters of them and they aren’t even fully set yet. How am I supposed to have some of these leftover for tomorrow… And are these a suitable substitute for dinner?

    1. 5 stars
      Also, in case it wasn’t obvious… These are delicious. And thank you so much for this recipe. We have both wheat and dairy allergies so baking is something that’s quite interesting to achieve. We made a couple other recipes. And your blog as one of our favorites to check back with. I especially appreciate the no-bake stuff, because it means that I don’t have to heat the house up to make a quick treat for the kids.

  5. Hello,

    I tried making these today and mine needed about a cup of almond milk to achieve more of a thick batter but they don’t look like the photo in the recipe and are still much more dry. I followed the recipe exactly and used almond butter for the nut butter, sugar for the granulated sweetener, honey for the liquid sweetener, and almond milk for the dairy free milk. They are very light in color and as I said on the dry side, they don’t appear to have that soft gooey texture of yours. Any advice? Could it have been the combo of ingredients I used? The coconut flour flavor is very apparent over the others. Thanks!

    1. Hi Alyssa! For sure- Do you mind telling me what brand of coconut flour you used? Many vary brand to brand and some are very absorbant and can be quite difficult to work with. Also, for the optimum texture, I really recommend overripe bananas which lend themselves beautifully to them.

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