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. These banana bread energy bites are essentially that. Best part is, you don’t need to turn on your oven.
If you’re anything like me, by the time you prep, mix, bake, and clean up, you’ve already moved onto another snack. 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 kept 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.
Looking for more snack ideas or energy bites? I’ve got you covered. If you haven’t tried my strawberry coconut energy bites, they’re a must. Also, my coconut date granola is the gift that keeps on giving.
Banana Bread Energy Bites
- 1 ripe banana
- 1 cup raw cashews
- 1 cup unsweetened, shredded coconut
- 1 cup quick rolled oats (gluten-free if necessary)
- 1 heaping tablespoon drippy almond butter
- 2 teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- pinch of salt
- 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.
- 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.
- Scoop out spoonfuls of the dough (1-2 tbsp each) and roll into balls. Place in the fridge, covered, for 30 minutes. Dig in!
- 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.
Lourdes L says
It’s delicious. I made this bread and it’s just so good and the best thing of all it’s super healthy can’t stop eating it !!! :). Thank you!
Edie Horstman says
YAY! Thank you, Lou. 🙂