Banana-Date-Peanut Butter Balls | The Jewish Week | Food & Wine

Banana-Date-Peanut Butter Balls

Banana-Date-Peanut Butter Balls

(Melanie Young)

Makes 15 bite sized balls

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2 very ripe bananas, mashed

1/2 cup all-natural peanut butter, chunky or smooth (or almond butter)

½ cup chopped Medjool dates (around 5 or 6 dates)

½ teaspoon ground cinnamon

¼ teaspoon dark maple syrup

¼ teaspoon sea salt

1 teaspoon ground flaxseed

1 cup rolled oats (or steel cut)

Option: ½ cup dark chocolate nibs


Preheat oven to 375 degrees.

Cover a large cookie sheet with parchment paper.

In a medium-size bowl, mix mashed bananas, peanut butter, dates, cinnamon and maple syrup. Add chocolate nibs if using.

Once mixture is creamy and thick, add oatmeal and mix in thoroughly. With a tablespoon or soup spoon, scoop out balls from the mixture and place on baking sheet. Bake at 375 for 15 minutes. Serve room temperature.


Substitute ½ cup grated coconut or coconut flakes for dates

Dab the top of each ball with a little honey and coarse salt before popping in the oven

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