Banana Bread Energy Balls
These no-bake Banana Bread Energy Balls are a quick, healthy snack that’s soft, chewy, and naturally sweet. Made with oats, bananas, and nuts, they’re packed with fiber, plant-based protein, and good fats. Chill for 30 minutes, and you have a ready-to-eat, wholesome snack perfect for breakfast, post-workout, or on-the-go fuel.
Equipment
- 1 Food Processor
- 1 medium cookie scoop
- 1 parchment-lined plate or tray
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup mashed banana about 1 medium banana
- ½ cup almonds
- ½ cup pecans
- ⅓ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Gather and Measure Ingredients: Start by assembling all your ingredients on a clean countertop. Measure out 2 cups of old-fashioned rolled oats, ½ cup mashed banana (about one medium banana), ½ cup almonds, ½ cup pecans, ⅓ cup pure maple syrup, 1 teaspoon ground cinnamon, ¼ teaspoon vanilla extract, and ¼ teaspoon salt. Having everything prepped ensures a smooth, stress-free process.
- Prep the Nuts for Blending: Place the almonds and pecans into your food processor first. Pulse for a few seconds until they are roughly chopped. You don’t want them powdered—just small enough to blend well with the oats and banana later. This step ensures the energy balls have a slightly crunchy texture without large nut chunks dominating a bite.
- Combine Dry and Wet Ingredients: Add the rolled oats, mashed banana, maple syrup, ground cinnamon, vanilla extract, and salt to the food processor with the chopped nuts. Make sure all the ingredients are evenly distributed around the blade for uniform blending. This combination of wet and dry ingredients is the foundation for achieving the perfect sticky-but-holdable dough.
- Initial Pulse for Rough Mixing: Pulse the mixture in 10-second intervals. After each pulse, scrape down the sides of the food processor with a silicone spatula to ensure that no ingredients stick to the bowl walls. Continue this process until the mixture starts to come together but still has a bit of texture—this helps maintain that homemade, slightly chunky feel.
- Blend Until Dough Forms: Once the mixture looks mostly combined, pulse continuously for a few seconds more. You want a dough that is cohesive enough to roll into balls yet slightly textured from the nuts and oats. If the mixture is too coarse and won’t stick together, pulse a few more times until it forms a pliable dough.
- Portion the Dough: Using a medium cookie scoop or a tablespoon, scoop out uniform portions of dough. Uniform sizing ensures that all the energy balls chill evenly and have a consistent appearance. Place the scoops directly onto a parchment-lined plate or baking tray for easy rolling.
- Roll Into Balls: With clean hands, gently roll each portion between your palms to form smooth, round balls. Don’t worry if they feel slightly soft at first—this is normal. Rolling them tightly but gently helps compact the ingredients without squashing the texture.
- Chill for Firmness: Once all the balls are rolled, place them in the refrigerator or freezer for at least 30 minutes. Chilling allows the oats to absorb the maple syrup and the banana to set, giving the energy balls a firmer, more cohesive texture. This step is essential for ensuring they hold together when handled or packed in a container.
- Check Texture and Adjust if Needed: After chilling, test one energy ball. If it crumbles or feels too soft, return the rest to the food processor and pulse for a few more seconds to create a finer dough, then roll again. This ensures perfect texture without being too dry or sticky.
- Serve and Store: Once firm, your banana bread energy balls are ready to enjoy! Store any extras in an airtight container in the refrigerator for up to one week, or freeze for up to one month. They make a convenient, grab-and-go snack that’s perfect for breakfasts, post-workout fuel, or a quick energy boost anytime.
Notes
- Use ripe bananas for natural sweetness and a softer texture. Overripe bananas with brown spots work best.
- Pulse nuts first for even texture—avoid over-processing to maintain slight crunch.
- Maple syrup can be substituted with honey or agave if desired.
- For uniform energy balls, use a cookie scoop. Rolling by hand works too, but sizes may vary.
- If the mixture is too dry, add a teaspoon of water or additional mashed banana. If too wet, pulse a few more times to absorb excess moisture.
- Chill energy balls for at least 30 minutes before eating to firm up.
