Peanut Butter Banana Protein Balls are a simple, tasty snack that packs a punch of energy and flavor. These little bites combine creamy peanut butter, sweet banana, and a boost of protein to keep you fueled throughout the day. They’re chewy yet soft, with just the right hint of natural sweetness and nuttiness.
I love making these when I need a quick grab-and-go snack that feels like a treat but also helps me stay on track. They’re super easy to whip up, and I usually roll them into bite-sized balls that are perfect for snacking between meals or after a workout. Sometimes, I add a sprinkle of cinnamon or a handful of chocolate chips for a little twist.
These peanut butter banana balls are great because you don’t need a lot of fancy ingredients, and you can customize them to your taste. I like keeping a batch in the fridge for those moments when I want something satisfying but don’t want to stop and make a full snack. They remind me of simple homemade goodness—like the kind of treat you’d pack for a hike or a busy day at work.
Key Ingredients & Substitutions
Rolled oats: These add texture and help bind everything together. If you prefer, quick oats are a fine substitute, but avoid instant oats as they may get too mushy.
Peanut butter: Natural peanut butter works best for a creamy texture and rich flavor. You can swap it for almond butter or sunflower seed butter for a different twist or if you have allergies.
Ripe banana: The banana provides natural sweetness and moisture. Make sure it’s ripe (brown spots are good!) for best flavor and binding power.
Protein powder: Vanilla or plain protein powder adds extra protein and helps hold the balls together. You can use plant-based, whey, or any protein powder you prefer.
Chocolate chips: Mini chips or chopped dark chocolate add a fun, sweet bite. If you want to skip the chocolate, try dried fruit, nuts, or seeds instead.
How Do You Get the Perfect Texture for Protein Balls?
Texture is key for these protein balls – chewy but not crumbly. Here’s how I make sure mine come out just right:
- Start with a ripe banana; its moisture is crucial for binding.
- Mix the wet ingredients (banana, peanut butter, honey) well before adding dry.
- Add protein powder and oats gradually; they soak up moisture so watch the consistency.
- If the dough feels dry, add water or almond milk one tablespoon at a time – too much makes it sticky!
- Once the dough holds together well, roll into balls and chill. This helps them firm up and hold shape.
Equipment You’ll Need
- Mixing bowl – I like a large one to mix all ingredients easily without spilling.
- Measuring cups and spoons – keep it simple for accurate ingredient amounts.
- Spatula or wooden spoon – helps you combine everything smoothly.
- Cookie scoop or your hands – makes uniform-sized balls quickly and easily.
- Tray or plate lined with parchment paper – for chilling and storing the finished protein balls.
- Optional: microwave-safe bowl – for melting chocolate if you want to drizzle or dip the balls.
Flavor Variations & Add-Ins
- Swap chocolate chips for dried cranberries or chopped nuts to add crunch or a tart flavor.
- Add a pinch of cinnamon or a dash of vanilla extract to enhance the flavor profile.
- Mix in some shredded coconut for a tropical touch or extra sweetness.
- Use almond butter instead of peanut butter for a nuttier flavor or for allergies.
Peanut Butter Banana Protein Balls
Ingredients You’ll Need:
- 1 cup rolled oats
- 1/2 cup natural peanut butter (creamy or chunky)
- 1 medium ripe banana, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup vanilla or plain protein powder
- 1/4 cup mini chocolate chips or chopped dark chocolate
- 1 tsp vanilla extract (optional)
- Pinch of salt
- 2 tbsp chia seeds or ground flaxseed (optional, for extra nutrition)
- 1-2 tbsp water or almond milk (if needed for consistency)
- Extra melted chocolate for drizzling (optional)
Time Needed:
This recipe takes about 10 minutes to prepare, plus about 30 minutes chilling time to let the protein balls firm up in the fridge.
Step-by-Step Instructions:
1. Mash the Banana
Start by mashing the ripe banana thoroughly in a large mixing bowl until smooth.
2. Mix Wet Ingredients
Add the peanut butter, honey (or maple syrup), and vanilla extract (if using) to the mashed banana. Stir everything together until smooth and well combined.
3. Add Dry Ingredients
Mix in the protein powder, rolled oats, chia seeds or ground flaxseed (if using), and a pinch of salt. Stir until the mixture starts to hold together.
4. Fold in Chocolate
Gently fold in the mini chocolate chips or chopped dark chocolate pieces to add some sweet bites.
5. Adjust Consistency
If the mix feels too dry and crumbly, add water or almond milk one tablespoon at a time. Stop when the dough is sticky but easy to handle.
6. Shape into Balls
Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter. Place them evenly on a tray or plate lined with parchment paper.
7. Optional Chocolate Drizzle
If you like, melt some chocolate and drizzle it over the protein balls using a spoon for a pretty and tasty finish.
8. Chill and Store
Refrigerate the protein balls for at least 30 minutes so they firm up nicely. Keep any leftovers stored in an airtight container in the fridge for up to one week.
Can I Use Frozen Banana for These Protein Balls?
Yes! Just make sure to thaw the banana completely and mash it well before mixing. Frozen bananas can add extra moisture, so adjust the oats or protein powder to get the right consistency.
What Can I Use Instead of Peanut Butter?
You can substitute almond butter, cashew butter, or sunflower seed butter if you prefer or have allergies. Just choose a creamy variety for easier mixing.
How Should I Store Leftover Protein Balls?
Store them in an airtight container in the fridge for up to a week. They also freeze well—just thaw in the fridge before eating for the best texture.
Can I Make These Protein Balls Without Protein Powder?
Yes, you can omit the protein powder, but the texture might be softer and less firm. You could add extra oats or chia seeds to help bind the mixture.