Vegan Banana Bread Energy Balls

If you ask me, energy balls are one of the smartest snacks you can make.

These banana bread energy balls taste like your favorite breakfast bread but come together in about 10 minutes flat. Creamy mashed banana teams up with oats, crunchy nuts, and warm cinnamon for that classic banana bread flavor we all know and love.

They’re held together with maple syrup and studded with chopped pecans and almonds for a satisfying bite. A hint of nutmeg and vanilla round out the flavors just like a loaf fresh from the oven.

They’re perfect for busy mornings, afternoon pick-me-ups, or whenever you need a little something sweet that won’t weigh you down.

What Kind of Oats Should I Use?

For these banana bread energy balls, old-fashioned rolled oats work best since they hold their shape and give you that nice chewy texture. Quick oats will also work in a pinch, though they’ll make your energy balls a bit softer and less textured. I’d steer clear of steel-cut oats for this recipe since they’re too hard and won’t blend well with the other ingredients. If you need a gluten-free option, just make sure to grab certified gluten-free oats, as regular oats can sometimes be processed in facilities that handle wheat.

Options for Substitutions

These energy balls are pretty forgiving when it comes to swapping ingredients:

• Oats: You’ll want to stick with oats here since they’re the base that holds everything together. Both old-fashioned and quick oats work fine.
• Banana: If your bananas aren’t ripe enough, you can use applesauce or mashed sweet potato instead. Just make sure whatever you use has a similar moisture level to keep the balls from falling apart.
• Almonds and pecans: Feel free to mix up the nuts based on what you have. Walnuts, cashews, or even sunflower seeds work great. You can also use all of one type instead of splitting between two.
• Maple syrup: Honey or agave nectar can replace maple syrup in equal amounts. The flavor will be slightly different, but they’ll work just as well to bind everything together.
• Cinnamon: Try nutmeg, pumpkin pie spice, or cardamom if you want to change up the flavor profile. You could also add a tablespoon of cocoa powder for a chocolate twist.
• Vanilla essence: Almond extract or maple extract can stand in for vanilla, though use just a few drops as they’re stronger in flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making energy balls is over-processing the mixture, which turns it into a paste instead of leaving some texture – pulse the food processor in short bursts and stop when the ingredients just come together.

If your mixture feels too dry and won’t hold together when you try to roll it, add a teaspoon of water or maple syrup at a time until it reaches the right consistency, but be careful not to make it too wet or the balls won’t hold their shape.

Using overripe bananas can make your energy balls too mushy and sticky to work with, so stick with bananas that are just ripe with a few brown spots.

To prevent the mixture from sticking to your hands while rolling, lightly dampen your palms with water or coat them with a tiny bit of coconut oil between batches.

What to Serve With Banana Bread Energy Balls?

These energy balls make a great grab-and-go snack on their own, but I love pairing them with a cup of coffee or tea for a mid-morning pick-me-up. They’re also perfect alongside some fresh fruit like apple slices or berries for a more filling snack that’ll keep you going until lunch. If you’re packing them for a workout or hike, throw them in a container with some string cheese or a handful of dark chocolate chips for extra protein and a little treat. You can also serve them as part of a breakfast spread with yogurt and granola for a no-cook morning option.

Storage Instructions

Store: Keep your banana bread energy balls in an airtight container in the fridge for up to a week. They actually taste better after sitting for a day because the flavors get a chance to meld together. I like to grab a couple for breakfast or as an afternoon snack when I need a quick energy boost.

Freeze: These energy balls are perfect for freezing! Arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag or container for up to 3 months. This way they won’t stick together and you can grab just one or two whenever you need them.

Thaw: Just pull out however many you want and let them sit at room temperature for about 10 minutes to soften up a bit. You can also eat them straight from the freezer if you like a firmer, chewier texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 32-36 g
• Fat: 78-86 g
• Carbohydrates: 220-235 g

Ingredients

• 2 1/4 cups oats (I always use Quaker Old Fashioned for better texture)
• 1/2 cup banana (mashed until smooth with no large lumps)
• 1/2 cup almonds
• 1/2 cup pecans (finely chopped into 1/8-inch pieces)
• 1/3 cup maple syrup (I prefer Anderson’s Pure Maple Syrup)
• 1 1/4 tsp cinnamon
• 1/2 tsp vanilla essence
• 1/4 tsp salt
• 1/8 tsp ground nutmeg

Step 1: Prepare Nuts and Measure Dry Ingredients

• 2 1/4 cups oats
• 1/2 cup almonds, roughly chopped
• 1/2 cup pecans, finely chopped
• 1 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/8 tsp ground nutmeg

Finely chop the pecans into 1/8-inch pieces and set aside—this size is crucial for texture, as larger pieces won’t bind well in the final mixture.

Measure out the oats, cinnamon, salt, and nutmeg into a small bowl and whisk together to distribute the spices evenly.

Roughly chop the almonds into small pieces (they don’t need to be as fine as the pecans since the food processor will break them down further).

Step 2: Process Wet Ingredients and Almonds

• 1/2 cup banana, mashed until smooth
• 1/2 cup almonds, roughly chopped
• 1/3 cup maple syrup
• 1/2 tsp vanilla essence

Add the mashed banana, roughly chopped almonds, maple syrup, and vanilla essence to a food processor.

Pulse until the almonds are finely broken down and the mixture comes together, about 8-10 pulses.

Don’t over-process—you want texture, not a completely smooth paste.

Step 3: Combine All Ingredients

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 1
• 1/2 cup pecans, finely chopped from Step 1

Transfer the wet mixture from the food processor to a large mixing bowl.

Add the dry ingredient mixture from Step 1 and the chopped pecans, then fold everything together with a spatula or wooden spoon until fully combined.

The mixture should hold together when squeezed but still have a slightly textured appearance—I find folding by hand gives you better control over the final texture than mixing further in the processor.

Step 4: Roll and Chill the Energy Balls

• combined mixture from Step 3

Using slightly damp hands (this prevents sticking), roll the mixture into uniform 1-inch balls and place them on a parchment-lined tray or plate.

Refrigerate for at least 30 minutes until the balls are firm enough to hold their shape.

Once chilled, they can be stored in an airtight container in the refrigerator for up to 5 days.

Vegan Banana Bread Energy Balls

Delicious Vegan Banana Bread Energy Balls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 24 balls

Calories 1775 kcal

Ingredients

  

• 2 1/4 cups oats (I always use Quaker Old Fashioned for better texture)
• 1/2 cup banana (mashed until smooth with no large lumps)
• 1/2 cup almonds
• 1/2 cup pecans (finely chopped into 1/8-inch pieces)
• 1/3 cup maple syrup (I prefer Anderson’s Pure Maple Syrup)
• 1 1/4 tsp cinnamon
• 1/2 tsp vanilla essence
• 1/4 tsp salt
• 1/8 tsp ground nutmeg

Instructions

 

• Finely chop the pecans into 1/8-inch pieces and set aside—this size is crucial for texture, as larger pieces won't bind well in the final mixture. Measure out the oats, cinnamon, salt, and nutmeg into a small bowl and whisk together to distribute the spices evenly. Roughly chop the almonds into small pieces (they don't need to be as fine as the pecans since the food processor will break them down further).
• Add the mashed banana, roughly chopped almonds, maple syrup, and vanilla essence to a food processor. Pulse until the almonds are finely broken down and the mixture comes together, about 8-10 pulses. Don't over-process—you want texture, not a completely smooth paste.
• Transfer the wet mixture from the food processor to a large mixing bowl. Add the dry ingredient mixture from Step 1 and the chopped pecans, then fold everything together with a spatula or wooden spoon until fully combined. The mixture should hold together when squeezed but still have a slightly textured appearance—I find folding by hand gives you better control over the final texture than mixing further in the processor.
• Using slightly damp hands (this prevents sticking), roll the mixture into uniform 1-inch balls and place them on a parchment-lined tray or plate. Refrigerate for at least 30 minutes until the balls are firm enough to hold their shape. Once chilled, they can be stored in an airtight container in the refrigerator for up to 5 days.