Estes Bolinhas de banana com manteiga de amendoim are super-simple treats made with ripe bananas with a handful of healthy plant-based ingredients and ready in 20 minutos.
I love simple energy balls, and they don’t all have to be Bolinhas de Proteína Vegana, you can just make delicious and healthy bites like these. I don’t know about you, but I NEED to have some snacks in my fridge. Something good, easy to eat on the go, quick to make so I can always have a few ready.
Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!
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Bolinhas de banana com manteiga de amendoim
Ingredientes
- 1 grande Banana madura - 1/2 xícara de banana amassada
- 6 colheres de sopa Manteiga de amendoim
- ½ xícara Farinha de amêndoa
- 5-6 colheres de sopa coco Farinha - sweep off excess on top !
- 1 colher de chá de extrato de baunilha
- 2 colheres de sopa Maple Syrup
Revestimento de Chocolate
- ½ xícara Gotas de chocolate amargo sem lactose
- 2 colheres de chá Óleo de côco
Instruções
- In a mixing bowl, mash the banana and stir in maple syrup, vanilla extract, and peanut butter until smooth.
- Add the almond flour and 5 tablespoons of coconut flour, sweeping off excess coconut flour on top of the spoon. Coconut flour is highly liquid-absorbent, and if you add too much, the batter will get dry and crumbly.
- Stir until it forms a smooth dough that you can roll into balls between your hands. If it is too wet, add an extra tablespoon of coconut flour and stir in. If it is too dry, add a bit more mashed banana.
- Oil hands to prevent the dough from sticking to your hands and roll into small balls.
- Place the balls onto a plate covered with parchment paper. Pop the plate in the freezer for a few minutes while you melt the chocolate.
- Add chocolate chips and coconut oil to a mixing bowl. Microwave for 30 seconds, stirring and repeating until the chocolate is fully melted.
- Use two forks to dip and coat each peanut butter ball in the melted chocolate, then release the coated ball on the plate. Repeat until all the balls are coated. If desired, sprinkle sea salt flakes or chopped nuts on top of the balls.
- Pop the plate in the freezer for 10-12 minutes to set the chocolate shell.
- Store in the fridge for up to 1 week in an airtight container.
Nutrição
Ingredientes e Substituições
- Bananas maduras: Use very ripe bananas with plenty of brown spots. They’re naturally sweeter and easier to mash, ensuring a smooth and sticky mixture easy to roll in a ball.
- Manteiga de amendoim: Use smooth, natural peanut butter with no added sugar or oils. The natural oils help bind the mixture and give a rich flavor. You can alternatively use almond butter, cashew butter, or sunflower seed butter.
- Farinha de amêndoa: Use finely ground almond flour for a smooth texture. Almond flour is fine to eat raw, unlike wheat flour. Almond meal, which is coarser, can affect the consistency of the balls. It might work with oat flour, but I haven’t tried (oat flour is also fine to eat raw).
- coco Farinha: Select high-quality coconut flour. A little goes a long way, as it absorbs moisture quickly. Don’t swap this for other flour.
- Maple Syrup: Use pure maple syrup for the best flavor and natural sweetness. Avoid maple-flavored syrups with artificial ingredients. You can also use coconut nectar or agave syrup.
- Chips de Chocolate: Choose dark chocolate chips with a high cocoa content (70% or more) for a rich, intense chocolate flavor.
How to Make Banana Peanut Butter Balls
This recipe is made in two steps. First the batter rolled into balls, followed by the chocolate coating.
Combine all the ingredients in a large mixing bowl.
Stir it until it forms a thick and consistent texture.
Roll the mixture into 16 small balls.
Melt the chocolate and coconut oil and roll the balls into it.
Dicas da Carine
- Técnica de Mistura: Mash the banana thoroughly before mixing it with the other ingredients. This ensures a consistent texture and prevents lumps in the balls.
- Chilling the Mixture: Chill the mixture for about 5-10 minutes after forming the balls. This makes it easier to handle dip into the chocolate.
- Revestimento de Chocolate: Melt the chocolate chips with a bit of coconut oil to achieve a smooth, shiny coating. Dip the balls quickly and place them on parchment paper to set.
How do you replace the almond flour completely with coconut flour? (dealing with an allergy)
You simply can’t! Coconut flour has way too much fiber, it will make a crumbly dough that don’t stick together.
Wspaniałe. Przepis wykonany, kulki wyszły pyszne. Dziękuję ❤️
Obrigado!
Great recipe! These are delicious and store well in the freezer. They were easy to make. I’ll definitely make them again. Thank you!
Obrigado!
Hi I made these and they were super tasty thank you so much!
So much, so I’m wondering if they can be frozen in the freezer and brought out as he would perhaps a muffin?
I have the ingredients and I’d like to make a reasonable batch and serve it as little chocolate balls for a Christmas soirée that I’m doing.
There’s nothing here on freezing these balls?
Yes, you can definetly freeze them, thaw in the fridge the day before and they will be perfect. I freeze in airtight zip bags for up to 1 month.
excelent
Obrigado !
I forgot to mention that I did buy the coconut flour. Once again, this recipe came out delicious
Great recipe!! Thanks so much. it is a keeper
Obrigado!
Don’t have coconut flour. Is there a substitute?
Obrigado
Oat flour should work too, but you will need more because it has less fiber than coconut flour to absorb the moisture of the bananas. I can’t tell how much as I didn’t try this option yet.
You say to use coconut flour in the recipes’ ingredients but then you only mention coconut oil in your steps. Which is it? It seems to me it would be coconut oil instead of coconut flour since you’re already using almond flour… But I’m not sure
The coconut flour is well mentioned in the recipe card above. The coconut oil is only used to melt the chocolate and coat the balls.
So easy and better than making banana bread with my over ripe bananas!