Looking for something that tastes like a cross between a slice of banana bread and a doughy soft banana cookie? Don’t worry, I’ve got the perfect solution: NO BAKE BANANA BREAD ENERGY BITES ALL UP IN YO BUSINESS.
They’re loaded with crunchy chia seeds, chewy oats, protein-packed peanut butter, cozy cinnamon and an optional scoop of protein powder if you’d like. Can I get a yum already?!
Ingredients in banana energy bites
These banana energy bites are made with simple, nourishing ingredients, taste like a banana bread cookie with plenty of crunchy, yet doughy texture and are even drizzled with dark chocolate for a touch of indulgence. Here are the ingredients you’ll need to make these energy bites:
- Banana: I suggest using a banana with brown spots to keep these perfectly sweet.
- Peanut butter: feel free to use whatever nut butter you’d like here, but I personally love peanut butter the most.
- Honey: you’ll just need a bit to help sweeten these energy bites.
- Walnuts: toasted walnuts make these even more delicious. Pecans are also a great option.
- Chia seeds: I love adding chia seeds for a nutritional boost of fiber & protein and also for a delicious crunch.
- Cinnamon: great for your blood sugar.
- Salt: a pinch of salt for flavor.
- Old-fashioned rolled oats: if you want to make these gluten free, make sure to use gluten free rolled oats.
- Optional to use protein powder: personally I love using Vital Protein Collagen peptides because it’s unflavored, but you can feel free to use a plant based protein powder or omit completely.
- Dark chocolate chips + coconut oil: for a delicious dark chocolate drizzle.
How to make banana energy bites
These energy bites are easy to make and also happen to be gluten free and easily dairy free! All you’ll need is a few ingredients, a food processor and a cookie scoop (or you can use your hands). Here’s how to make them:
- Add all ingredients (besides ingredients for the drizzle) to the bowl of a food processor and pulse until they are well combined and come together like cookie dough.
- Use a medium cookie scoop to grab dough and then roll into balls. You should get about 18 balls. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes.
- Add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals until chocolate is melted. Drizzle over balls, then place back in the freezer for 10 minutes. Balls should be kept in an airtight container in the freezer and will last up to 3 months. Enjoy them straight from the freezer.
Energy bites packed with omega-3s & protein
These banana energy bites are packed with omega-3 thanks to walnuts & chia seeds. Omega-3s are a wonderful fatty acid that’s essential for your brain, your heart and the immune system. Most people will fail to get enough omega-3s in their diet as we tend to not eat enough fish, walnuts, or veggies with the type of fat. You can read more about 0mega-3s here.
Another reason to love these energy bites? They’re packed with protein thanks to peanut butter (or your favorite nut butter) and protein powder. While the protein powder is completely optional, I choose to use it to boost the protein in these energy bites and make them a great post-workout snack.
How to store peanut butter banana energy bites
In the freezer: can you freeze energy bites? YES. These banana energy bites are actually delicious straight out of the freezer and remind me of a banana cookie dough texture. For that reason, I highly recommend eating them straight from the freezer. If they get too hard, let them sit at room temperature for 5-10 minutes before eating.
I hope you love this energy bites recipe as much as I do. If you make this recipe be sure to leave a comment below, rate the recipe and let me know how you liked them. I appreciate you! xo.
Chia Banana Bread Energy Bites
Delicious and easy chia banana energy bites that taste like a slice of your favorite banana bread! These no bake peanut butter banana energy bites are made with creamy peanut butter, banana, heart-healthy walnuts, oats, chia seeds, protein powder and a drizzle of chocolate. Easily vegan & gluten free for the perfect on-the-go snack or breakfast!
- ½ cup mashed ripe banana (from 1 medium ripe banana)
- 1/3 cup creamy natural peanut butter (or almond butter or pecan butter)
- 1/4 cup honey (or sub pure maple syrup or coconut palm syrup)
- 1/2 cup toasted walnuts (or pecans)
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups old-fashioned rolled oats, gluten free if desired
- Optional add-in
- 2 scoops (1 serving) Vital Protein Collagen peptides (about ¼ cup protein powder)*
- For the drizzle:
- ¼ cup dark chocolate chips, dairy free if desired
- 1 teaspoon coconut oil
Add all ingredients (besides ingredients for the drizzle) to the bowl of a food processor and pulse until they are well combined and come together like cookie dough. You should still have some chunks of nuts. FYI: you may need to stop a few times and scrape the sides of the bowl with a spatula. Process again until combined.
Use a medium cookie scoop to grab dough and then roll into balls. You should get about 18 balls. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes.
Add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals until chocolate is melted. Drizzle over balls, then place back in the freezer for 10 minutes. Balls should be kept in an airtight container in the freezer and will last up to 3 months. Enjoy them straight from the freezer. If they are too hard, let them sit at room temp for 5-10 minutes.
*Feel free to omit protein powder or use any protein powder you'd like.
To make vegan: use maple syrup or coconut palm syrup as well as a plant-based protein powder like Aloha or Bob's Red Mill vegan protein powder.
To freeze: the energy bites are delicious straight out of the freezer. If they get too hard, let them sit at room temperature for 5-10 minutes before eating.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats