I love digging into a warm slice of homemade banana bread. The kind that’s airy and light, sweet but not too sweet, and undertones of cinnamon shine through. Topped with a thick smear of almond butter and a few chocolate chips, I’m one happy girl.
But let’s be honest, patience isn’t always on my side. If you’re anything like me, by the time you prep, mix, bake, and clean up, you’ve already moved onto another snack. Or two. 😉 And while homemade banana bread is worth the effort, sometimes you just don’t have the time. So for the sake of this recipe, convenience is king. All you need are a few simple ingredients, a food processor (or blender), and a refrigerator. Et voilà, you’ll have nutritious, naturally-sweetened energy bites that aren’t overly banana-y and require zero baking time. I ended up keeping this recipe very simple — it’s quick, straight forward, and versatile. If you want to swap the cashews for walnuts, have at it. Don’t like almond butter? Use tahini, peanut butter, or any other nut / seed butter instead. I opted not to add any additional sweetener (like dates or maple syrup), but feel free to add more sweetness if you prefer. Remember that the more ripe your banana is, the sweeter these will be.
Banana Bread Energy Bites
Enjoy a few hearty, vegan snack bites when mid-morning or mid-afternoon hunger strikes. They’re also great for breakfast alongside a protein-packed smoothie or bowl of yogurt. Although the ingredient list is short, they’re delicious and flavorful! The banana provides the perfect amount of sweetness without overpowering the entire recipe. Happy snacking. 🙂
1 ripe banana
1 cup raw cashews
1 cup unsweetened, shredded coconut
1 cup quick rolled oats (gluten-free if necessary)
1 heaping tbsp drippy almond butter
2 tsp ground cinnamon (I used Ceylon cinnamon)
2 tsp vanilla extract
Pinch of sea salt
1. In a food processor, add your banana, cashews, and shredded coconut. Pulse until evenly combined (30 seconds – 1 minute). Scrape down the sides if necessary.
2. Add in the rest of the ingredients. Pulse. The mixture should form into a ball, but if it is too dry, slowly add in 1-2 tbsp of warm water.
3. Scoop out spoonfuls of the dough (1-2 tbsp each) and roll into balls. Place in the fridge, covered, for 30 minutes. Dig in!
4. These will last for up to a week in the fridge, but they can be eaten at room temperature. Feel free to grab a ball or two on your way out the door.
If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations.