You guys know I love my protein balls! I’m a total snacker, and I always have been. I’m constantly grabbing a bite of something if I pass through my kitchen or am heading out the door. This only increases when I’m training or running more than usual.
I had some super brown bananas that needed to be used or frozen and was trying to think of a creative way to use them yesterday. My go to is always banana bread, but I wanted to try something a little different!
I had been meaning to make a batch of protein balls for snacking and thought, why not mix the two? Hens, my Banana Bread Protein Balls were created! They are delicious!!! The base of the protein balls was a combination of raw cashews, almonds, oats, and peanut butter. I hadn’t planned on adding oats in the beginning, but the banana was so gooey and wet that I needed something a little dryer to soak up the moisture.
Keep these in an air-tight container or covered with tin foil in the refrigerator for 5-7 days. You can also freeze them for longer use! Hope you enjoy these delicious little bites! Happy Monday everyone!
Banana Bread Protein Balls
- 1 brown bananas
- 3/4 cup raw, unsalted cashews
- 1/2 cup raw, unsalted almonds
- 1/4 cup unsalted PB
- 1/3-1/2 cup rolled oats
- 1/4 tsp cinnamon
- 1/2 scoop vegan vanilla protein powder
- dark chocolate chips
In a food processor, grind cashews, almonds, peanut butter, cinnamon, banana, and protein powder. Stop to scape the sides once or twice. The ingredients may start to form a paste-like consistency.
Once your nuts are are finely ground and blended into the other ingredients, add the oats (pending how wet the banana was, you may need to increase the amount of oats used) and pulse or lightly grind until incorporated. The texture should be fairly thick and able to easily form small ping-pong size balls without sticking to your hands. You may make yours bigger or smaller based on preference.
Add a dark chocolate chip to the top of a few or all of the balls. Let refrigerate and harden for at least 15-20 minutes before trying! Store in an air-tight container or covered with tin-foil in refrigerator or freezer. Enjoy!