Banana Bread Protein Balls

These No-Bake Banana Bread Protein Balls taste just like a slice of my healthy banana bread but in a delicious little protein packed ball. They’re made with just 9 simple ingredients, have the best texture and flavor, and won’t take you that long to make. You can serve them as-is, or make them a little more decadent with a dip in dark chocolate. If you’ve been wanting an easy protein-forward snack to enjoy this recipe is for you!

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Quick & Easy No-Bake Banana Protein Balls

Let me introduce your new favorite snack! 

I’ve been on a protein ball recipe creation kick and these banana bread protein balls are my latest obsession. I actually had the idea for these last year but never got around to testing the recipe and then a similar recipe went viral…the life of a food creator, I tell ya. Anyway, I may be a little late to sharing but this recipe is so worth the wait. If you love a good loaf of chocolate chip banana bread but also want to hit your protein goals then I can guarantee that this combo is going to be one of your new favorites.

As with all of my protein balls, these come together quickly with absolutely no cooking required. The base of the balls is naturally sweetened, protein packed, and there’s a bit of chocolate for the perfect touch of sweetness. You’re going to love them.

A Few Important Notes About the Key Ingredients

This is an overview of the main ingredients in this recipe. See the recipe card for full ingredients and instructions below.

• Protein Powder: I use unflavored protein powder for this recipe, but you could substitute vanilla protein if preferred. 
• Blanched Almond Flour: this has a fine texture, creating a smooth dough while binding the ingredients. If you can’t use almond flour, you can substitute oat flour instead.
• Flavor Enhancers: ground cinnamon, salt, and vanilla extract enhance that classic banana bread flavor.
• Cashew Butter: I like to use a creamy store-bought cashew butter with just one or two ingredients. Or, I make a batch of my homemade cashew butter. You can swap the cashew butter for almond butter if you prefer! Peanut butter will also work but they’ll taste like a peanut butter banana bread which isn’t a bad thing but just a different flavor.
• Mashed Banana: you’ll need about one small banana. Make sure to use ripe or overripe bananas with plenty of brown spots.
• Maple Syrup: this gives the protein balls a touch of sweetness and creates a sticky consistency that helps them hold their shape. Substitute honey if that’s what you prefer. 
• Chocolate Chips: I prefer to use mini dark chocolate chips, folding them into the dough. Then, I often melt extra dark chocolate chips and dip, dunk, or drizzle the chocolate over the balls. Regular-sized, milk chocolate, semi-sweet chocolate, or even white chocolate chips will work. Or, use a combination of your favorites! Use dairy-free chocolate, if needed. 

How to Make Banana Bread Protein Balls

1. Whisk all the dry ingredients in a large bowl. 
2. Mix in the wet ingredients until a smooth dough forms, and fold in the chocolate chips. 
3. Portion the dough into balls, rolling them between your hands. 
4. Freeze until firm. 
5. Melt additional chocolate chips in the microwave, if desired, stirring every 30 seconds to prevent burning. 
6. Dip and roll the frozen banana bread bites in the melted chocolate, and transfer them to a parchment paper-lined baking sheet. 
7. Sprinkle flaky sea salt on top, and let the balls chill in the fridge or freezer until the chocolate is set. Enjoy! 

Ashlea’s Tips and Tricks

• Be sure to use an all-natural, smooth, creamy, and drippy cashew butter for the best results. Something like a Jif or Skippy won’t work as well in this recipe. The dough will be too dry, and the balls may come out crumbly.
• If you happened to add just a bit too much of the dry ingredients, and the dough seems a bit too dry, try adding a tablespoon of extra cashew butter! Or, if the dough is too wet, add extra almond flour until it holds its shape. 
• Let the dough chill a bit before scooping and rolling. I find this makes it much easier to form the “dough” into balls. 
• A cookie dough scoop is the easiest way to scoop and roll these balls. Trust me.

Make Ahead and Storage

Fridge: Store leftover banana bread protein balls in an airtight container in the refrigerator for up to one week. 

Freezer: This is my preferred method of storage! The protein balls will stay fresh for up to three months. 

To freeze, place the balls on a sheet pan lined with parchment paper, and freeze them for 30 minutes or until hardened. Transfer the balls to a freezer-safe storage bag or container to store. To serve, thaw the balls at room temperature for a few minutes to soften, and they’ll taste as good as new. 

Like This Recipe? Then You’ll Love These!

• No-Bake Protein Brownie Bites
• Almond Butter Protein Balls
• Banana Chocolate Chip Energy Balls
• Snickerdoodle Energy Bites
• Carrot Cake Energy Bites
• Tahini Chocolate Chip Energy Bites
• Monster Cookie Energy Bites

I hope you give these Banana Bread Protein Balls a try! They’re sweet, chocolatey, and great for meal prep! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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Photography: Sasha Hooper