How long do they keep?

In the fridge, they will last 1-2 weeks. You could freeze the balls BEFORE coating in dark chocolate for longer storage, and then enjoy as is or coat them after thawing. D

Do I have to coat them in chocolate?

Not at all! They are delicious without the coating too, or you could stir some chocolate chips into the dough before rolling into balls for an easy pop of chocolate cookie dough style.

Can I double the recipe for meal prep?

Absolutely! Double, triple, whatever you want, however many bananas you have.

What type of protein powder did you use?

I personally used THIS protein powder, but THIS is my favorite plant based protein powder that would work really well too.

No-Bake Banana Bread Balls (10g of protein!)

Ingredients

Scale

1 (~100g) ripe banana
1/2 cup (125g) Original SunButter
1/2 cup (60g) hemp seeds
1/2 cup (40g) rolled oats (grain-free option: unsweetened shredded coconut)
1/2 cup (60g) vanilla protein powder
2 tbsp (40g) maple syrup
Pinch of salt
1/2 tsp vanilla extract
1 tsp cinnamon
Coating: 1 cup dark chocolate chips + 1 tsp coconut oil
Optional: chopped walnuts, for topping

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, use a fork to mash the banana.
Grind the oats and hemp seeds in a blender to a flour consistency.
Add to the banana along with the SunButter, protein powder, maple syrup, cinnamon, vanilla, and salt. Mix to combine.
Chill 30 minutes.
Scoop/roll into 12 balls, and freeze 2 hours until firm.
Melt the chocolate chips with the coconut oil.
Dip each banana bread ball in the melted chocolate, tapping off any extra. Place on a baking sheet lined with parchment paper, sprinkle with chopped walnuts (optional), and refrigerate until the chocolate is set.
Keep leftovers in an airtight container in the refrigerator for up to 2 weeks.

Keywords: gluten free, snack, no-bake, easy, healthy, chocolate, meal prep, gluten free, grain free, protein