Banana Protein Balls

My banana protein balls are a healthy, homemade snack full of real banana flavor. They’re naturally vegan, gluten-free, and made with NO protein powder!

Keen on more protein ball recipes? Try my cranberry protein balls, snickerdoodle protein balls, and carrot cake protein balls next.

Craving the flavor of banana bread but need a quick, healthy snack? You’ll love my banana bread protein balls!

Inspired by my banana protein bars and classic protein balls, I figured, why not make them into an even more convenient grab-and-go snack? Made with a shortlist of wholesome ingredients, they’re my favorite post-workout treat.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make banana protein balls
4. Arman’s recipe tips
5. Storage instructions
6. More ways to use leftover bananas
7. Banana Protein Balls (Recipe Card)

Why I love this recipe

• No dates! 99% of no-bake protein balls use dates as the binder. I love dates as much as anyone, but I prefer to skip them in this recipe. 
• A new way to use leftover bananas. One can only have so much banana bread before it starts to get old (or so I’m told). 
• Healthy. There’s no dairy, eggs, heat-treated flour, or refined sugar!
• 20 grams of protein. And that’s all without protein powder.

Ingredients needed

• Coconut flour. My favorite low-carb, grain-free flour that’s naturally absorbent and high in protein. It also gives the protein balls a chewy, cake-like texture. 
• Salt. Brings out the sweetness.
• Cinnamon. A must for any banana dessert. 
• Granulated sweetener. I used erythritol, but you can use any sweetener or even regular brown sugar if you prefer. 
• 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, like almond butter, cashew butter, or even sunflower seed butter.
• Maple syrup. For sweetness and to soften the protein bites. Agave nectar or honey can also be used.
• Milk. I used unsweetened coconut milk, but any milk will work. 
• Chocolate chips. Optional but recommended. For added texture, I used a mix of mini sugar-free chocolate chips and regular chocolate chips. 

Find the printable recipe with measurements below.

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 malleable. 
• Swap the coconut flour. Try 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.  
• Amp up the protein. Add 1-2 scoops of vanilla protein powder and adjust the texture with more milk. I’d suggest avoiding whey protein powder as it can make the balls difficult to shape.

Storage instructions

To store: Leftover banana bread energy balls should be stored in the fridge in an airtight container for up to two weeks.

To freeze: Place leftover energy bites in a freezer-safe bag and freeze for up to 6 months.

More ways to use leftover bananas

• Banana mug cake
• Banana cookie dough
• Banana pudding
• Banana blondies