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These banana protein balls are the kind of snack that’s especially nice to keep in the fridge during busy weeks. They’re soft, chewy, naturally filling, and come together in minutes with banana, oats, nut butter, and chocolate chips. Make them for meal prep, post-workout snacks, or quick grab-and-go breakfasts.
These are the kinds of snacks that disappear surprisingly fast from the fridge. They have that soft, cozy banana bread flavor with a chewy texture and little bits of chocolate throughout, but take barely any time to make.
I especially love having a batch ready during busy weeks because they work well as a quick afternoon snack or something sweet after dinner, similar to these Cookie Dough Protein Balls.
Soft, Chewy, and Better Than Most Protein Snacks
These banana protein balls have the soft, chewy texture of cookie dough with cozy banana flavor in every bite. They’re quick to make, easy to keep in the fridge, and feel much more satisfying than the average protein snack.
Here’s why you’ll love them:
- Soft and chewy, never dry. The banana and nut butter keep the texture soft and smooth.
- High in protein. Each ball contains 9 grams of protein.
- Easy to make in minutes. Everything comes together quickly in the food processor with simple ingredients.
- Perfect for meal prep. These protein balls store well in the fridge, making them the perfect snack or sweet treat for busy weeks.
- Naturally filling. The oats, protein powder, flax, and nut butter help make these snacks feel balanced.
Ingredient Notes
These banana protein bites come together with a few wholesome ingredients!
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Instant oats: Oats help the protein balls stay soft and cohesive. Quick oats (instant oats) work best here.
- Vanilla protein powder: Use a protein powder you already enjoy the flavor of since it impacts the overall taste. I really love Clean Simple Eats Vanilla Protein Powder.
- Ground flax seed: Adds texture and helps the protein balls feel a little more substantial.
- Ripe banana: A spotted banana works best as it adds natural sweetness moisture, and plenty of banana flavor. It should have a few brown spots.
- Almond butter: Nut butter adds healthy fats, helps bind the mixture together, and keeps the texture soft and creamy. Peanut butter also works well for a slightly richer flavor.
- Vanilla extract: Adds warmth and enhances the banana bread flavor.
- Ground cinnamon: Gives the protein balls a cozy flavor that pairs well with the banana and chocolate chips.
- Mini chocolate chips: Adds sweetness and little bites of chocolate throughout the protein balls.
- Optional chocolate drizzle: You will need chocolate chips and coconut oil to make the chocolate drizzle. This makes the protein balls feel a little more like dessert. Semi-sweet or dark chocolate chips are best. I also like add a pinch of flaky sea salt on top.
Variations To Try
One of the best things about these banana protein balls is how easy they are to customize. The banana and nut butter base work well with different mix-ins and flavor combinations.
- Swap the nut butter. Use peanut butter or cashew butter instead.
- Add chopped nuts. Walnuts or pecans pair especially well with the banana flavor and add a little crunch.
- Make them extra chocolatey. Add additional mini chocolate chips or drizzle with melted chocolate on top.
- Add coconut. Shredded coconut adds texture and works really well with the banana and chocolate flavors.
- Use different mix-ins. Try chopped dried fruit, cacao nibs, hemp seeds or white chocolate chips.
- Make them more dessert-like. Finish with flaky sea salt and a thicker drizzle of chocolate for protein balls that feel more indulgent.
How to Make Banana Protein Balls
- Add oats to a food processor. Blend on high until the oats are very fine and resemble flour. If it doesn’t look fine enough, keep blending!
- Add all of the remaining ingredients except for the chocolate chips.
- Blend until the mixture forms a ball and pulls away from the sides of the food processor. At this point, the dough should be easily moldable to roll into balls.
- Remove the food processor blade and stir the chocolate chips in by hand (transfer to a bowl for this step if needed).
- Roll the mixture into 12 equal-sized balls and roll until smooth. Place the balls on a parchment-lined plate or pan.
- Optional chocolate drizzle: Melt the chocolate in the microwave with coconut oil in 15-30 second increments. Drizzle the melted chocolate on top of the balls and sprinkle with flaky sea salt. Allow the chocolate to harden in the fridge for at least 30 minutes.
Jamie’s Tips
Expert Recipe Tips
- Blend the oats until very fine. This creates a softer, smoother texture and keeps the protein balls from tasting dry or grainy.
- Use a ripe banana. Spotted bananas add more natural sweetness and moisture, which helps the mixture hold together better.
- Don’t over-process the mixture. Once the dough starts pulling away from the sides of the food processor, it’s ready. Overprocessing can make the mixture oily or too sticky.
- Adjust the texture as needed. If the mixture looks too dry or crumbly, add a little more mashed banana, nut butter, or water until it becomes easy to roll.
- Stir in the chocolate chips by hand. Mixing them in after blending keeps the chips intact.
- Chill before serving for the best texture. The fridge helps the balls firm up while staying soft and chewy inside.
How to Store Banana Protein Balls
These banana protein balls are perfect for meal prep and store especially well in the fridge for quick snacks throughout the week.
Store the protein balls in an airtight container in the refrigerator for up to 5-6 days. They stay soft and chewy straight from the fridge.
For longer storage, freeze the protein balls in a freezer-safe container for up to 2 months. I recommend freezing them in a single layer so they don’t stick together.
Texture tip: Let frozen protein balls sit at room temperature for about 10-15 minutes before eating so they soften slightly.
More High Protein Balls
If you’ve made and loved these Banana Protein Balls or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Banana Protein Balls
Ingredients
- 1 cup instant oats
- 1/2 cup vanilla protein powder
- 2 tablespoons ground flax seed
- 1 medium spotted ripe banana, (about 1/2 cup)
- 2/3 cup almond butter, (or peanut butter)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt, (if using unsalted nut butter, use 1/4 teaspoon)
- 2-3 tablespoons mini chocolate chips
- Optional chocolate drizzle: 1/4-1/3 cup chocolate chips + 1 teaspoon coconut oil for melting
- Flaky sea salt, for topping (optional)
Instructions
- Add oats to a food processor. Blend on high until oats are very fine and resemble flour. If it doesn't look fine enough, keep blending.
- Add all remaining ingredients except for chocolate chips. Blend until the mixture forms a ball and pulls away from the sides of the food processor. Note: The dough should be easily moldable to roll into balls.
- Remove the food processor blade and stir in chocolate chips by hand (transfer to a bowl for this step if needed).
- Roll the mixture into 12 equal-sized balls and roll until smooth. Place the balls on a parchment lined plate or baking sheet.
- Optional chocolate drizzle: Melt the chocolate in the microwave with coconut oil in 15-30 second increments. Drizzle on top of balls and sprinkle with flaky sea salt. Allow to harden in the fridge for at least 30 minutes.
- Enjoy right away or refrigerate in an airtight container until ready to eat.
Notes
- Blend the oats well. They should be very fine for the softest texture.
- Use a ripe, spotted banana. This ensures sweetness and moisture.
- Adjust if the mixture feels to dry. Add extra nut butter, banana, or water, 1 tablespoon at a time until they’re easy to roll.
- Chill for the best texture. At least 30 minutes in the fridge.
- Storage: Store them chilled so they stay soft.
- Nutritional information does not include the optional chocolate drizzle.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
