Banana Protein Balls
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My banana protein balls are soft, chewy, and full of real banana flavor without tasting artificial. They’re an easy no-bake snack perfect for meal prep or post-workout snacking- no protein powder needed.
I rarely buy anything ‘banana flavored’ at the grocery store because it almost always tastes artificial. That makes sense, honestly, because most snack balls and energy bites don’t actually contain real banana- just artificial extracts or flavorings. That’s exactly why I wanted to make homemade banana bread protein balls using actual bananas.
Inspired by my banana protein bars and classic protein balls, I adapted the two into a simple grab-and-go snack. The tricky part was incorporating fresh bananas without the bites turning gummy or overly soft after a day or two. During recipe testing, I found the key was adding a super-absorbent flour, which helps soak up the extra moisture bananas release as they sit (fun fact: it’s also why banana bread gets even moister the next day).
Made with a shortlist of wholesome ingredients, these bites are naturally satisfying, though I like boosting the protein even more with a scoop of protein powder. That part is completely optional.
Table of Contents
Why I love this recipe
- No dates! Most no-bake protein balls use dates as the binder, but I found ripe bananas give these a much softer, more banana-bread-like texture.
- Perfect for leftover bananas. When I have a ripe banana or two on the counter, this is one of my favorite ways to use them up.
- Naturally wholesome. There’s no dairy, eggs, heat-treated flour, or refined sugar needed.
- Easy to boost the protein. Even without protein powder, the bites are surprisingly satisfying, though adding a scoop can increase the protein significantly.
Key Ingredients
Here are the main players in banana protein balls, along with my kitchen notes. Full measurements are in the recipe card below:
- Coconut flour. I tested oat flour and coconut flour, and found the coconut was far more absorbent. It gives them a slightly cakey texture without any overpowering coconut flavor.
- Granulated sweetener. My original recipe called for erythritol, but when I retested these, I found allulose was the better sugar-free substitute, as it didn’t leave bits of the bites grainy. Regular brown sugar works.
- Banana. The riper the banana, the sweeter your banana bites will be.
- Peanut butter. Smooth and drippy, with no added sugar or salt. Alternatively, use any nut butter, such as almond, cashew, or sunflower seed butter.
- Maple syrup. You need a liquid sweetener for binding, sweetness, and keeping the bites soft and chewy. I like maple syrup, but honey or agave nectar can also be used.
- Milk or water. Only needed to thin out the dough.
- Chocolate chips. Optional but recommended. For added texture, I used a mix of mini sugar-free chocolate chips and regular chocolate chips.
- Protein powder (optional). Add 1-2 scoops of vanilla protein powder and adjust the texture with more milk (you will need about an extra 1/2 a cup). I recommend avoiding whey protein powder, as I found it made the mixture noticeably harder to roll and shape.
How to make banana protein balls
Step 1- Prep. Line a baking sheet or plate with parchment paper.
Step 2- Mix. In a blender or food processor, blend the banana until smooth. Add the other ingredients except the chocolate chips. Once combined, fold in the chocolate chips.
Step 3- Shape and chill. Using a cookie scoop, form bite-sized balls and refrigerate for 20 minutes to firm up.
Arman’s recipe tips
- Adjust the consistency. If the batter is too thick, add extra milk. If it’s too thin, add more coconut flour. The dough should be firm but easy to roll.
- Swap the coconut flour. You can use blanched almond flour or oat flour instead. Just note you’ll need to add more, as neither is as absorbent as coconut flour. Start with 1 ½ times the amount and add more as needed.
- Chill the mixture if it feels sticky. Depending on how ripe your bananas are, the mixture can sometimes become too soft to roll right away. I like chilling it for 10-15 minutes first, which makes shaping the bites much easier.
Storage instructions
To store: Leftover banana bread energy balls should be stored in the fridge in an airtight container for up to two weeks. I actually prefer them chilled, as the texture is softer and fudgier.
To freeze: Place leftover energy bites in a freezer-safe bag and freeze for up to 6 months. If I’m going to snack on a couple later in the day, I just remove them straight from the freezer and keep them on the counter.
More protein ball recipes
Banana Protein Balls
Video
Ingredients
- 1 cup coconut flour sifted, 120g
- 1/8 teaspoon salt
- 1 teaspoon Cinnamon
- 1/4 cup allulose * See notes, 48g
- 1 medium banana about 1/4 cup mashed, 115g
- 2 tablespoons maple syrup 30ml
- 1/4 cup peanut butter can use any nut or seed butter, 60g
- 1/4 cup milk ** See notes
- 1/4 cup chocolate chips optional, 45g
Instructions
- 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. The dough should feel soft and sticky, but easy to roll.
- Using your hands, form into bite sized balls and refrigerate for at least 20 minutes to firm up.
Pshh, who doesn’t love no bake and what is wrong with that person? Regardless, if it led to this recipe then I thank them! If it’s ok I’m featuring it on my Friday Favorites (www.chasingmyhalo.com). Keep them coming!
Hey Angie! Thanks for your kind words and for linking me- Would you able to use a small picture and not my long pin? Thanks 🙂
Hi I just found your recipe through pinterest I love these as a lunch box idea and no baking PERFECT!! My son’s have nut allergies so I’m thinking I will sub the nuts for seeds and the cashew milk for rice milk. Thanks for the inspiration 🙂
OH yay! Thanks so much, Monique! Hope the little ones like it 🙂
Do you think it would be okay to use normal flour and milk? I love cashew milk, but don’t have any in my fridge right now..and I never have gluten free flour on hand.
Hi Hannah! I would recommend oats or ground oatmeal over flour- I find normal flour to be quite bitter and dry- Any milk will work 🙂
These are the best! I keep tinkering with the recipe. I use half almond flour and half coconut and double the recipe. I also use sunbutter instead of cashew. This is my second batch and I barely needed any cashew milk. In fact I didn’t use any for the first 12 balls and then the dough started to crumble. I probably put too many vegan chocolate chips and coconut flakes because these did not want to roll as I got to the end! They taste amazing though!!!! And helped me lose 5 lbs last week! Thanks vegan dude! p.s., I used unsweetened cashew milk and added a tablespoon of vanilla to cut the sugar. Heheh!
If I want to use real milk, is it a direct substitution, or would I use a different amount? Also, can I use all-purpose flour? Thanks.
Definitely use the same amount of whole milk 🙂 All-purpose flour, tends to give it a really gritty texture- Can you use rolled or quick oats? 🙂
OMG!!! These are amazing! I’m just a regular gal trying to cut out as much processed sugar as possible, but still trying to satisfy my ravenous sweet tooth. I saw this and knew I had to make them. I used regular white flour, 2% milk (only 2 TBSP), all natural peanut butter, honey and 6 packets of Splenda (which I probably didn’t need) and omitted the protein powder. I tested them on my 4-year-old daughter and she wasn’t happy when I only let her have two! She wanted to keep noshing. I will definitely be making these regularly as a healthy snack.
Alisha!!!! Thank you so much for your kind words and I LOVE it when recipes are kid approved- Seriously, they have the best tastebuds 🙂
Have a great day, Alisha and give the little one a hi 5 from me!
“I turned on my oven to make some roasted potatoes to go with some **seafood** I’d picked up at the store earlier that day”
“I then cursed ‘Anonymous’ (even though it was not their fault my face got the sauna treatment) and proceeded to eat my potatoes with my **chicken**”
Which was it? Seafood or chicken?
Hey there! thanks so much for picking that up- Beyonce’s picture threw me off ha! It was seafood (broiled salmon) Cheers!
i’m assuming that actual milk can be used instead of soy milk. Correct? These sound delicious!! I love “nana” bread, but would like a healthier option.
Hi Alisha! You are absolutely correct, you can use any milk of choice- Although add one tablespoon at a time until desired consistency is reached! 🙂
You are so so awesome!! Just found your blog and I am obsessed!! Your photograph, writing style, and {obviously} your recipes are absolutely fantastic!!! *PS no bake recipes are my favorite;) Thanks for doing what you do!!
Thanks so much- This means a tonne! 🙂
I absolutely adore the no bake recipes, hit the jackpot stumbling upon your page! Mommy to 4 being able to whip up simple yet yummy and NOT so bad for you treats is wonderful, thanks and keep sharing 🙂
Cali, this comment absolutely made my day- That’s my goal- easy quick and healthy recipes 🙂
OK I made them this morning…mine are more like ummmm cookie dough LOL…not sure where I went wrong…but they still taste good!
Oh no! Sorry to hear that- It often can be attributed to the brand of protein powder or amount of liquid you use! 🙂
Holllllaaa at 40 No-Bake recipes. So not mad. And these banana babes…. *heart eyes*
Hahaha thank you, Natalie!