Banana and nut balls

Ingredients

• 30 gskin-on almonds
• 6dried apricots
• 20 goat muesli
• 20 gcornflakes
• 130 gripe banana
• 20 g, plus a little extra for coatingdesiccated coconut
• 15 gpeanut butter

Instructions

1. 1

   Grind the dry ingredients

   Put the almonds, dried apricots, muesli and cornflakes in the processor bowl. Blend for 10 seconds at speed 7, then scrape down the sides with a spatula.

2. 2

   Add the wet ingredients

   Add the banana, 20 g of desiccated coconut and the peanut butter. Blend for 10 seconds at speed 4.

3. 3

   Shape and coat

   Put a couple of spoonfuls of desiccated coconut on a plate. Use two teaspoons to shape the mixture into small balls, roll them in the coconut and place them on a plate.

4. 4

   Chill before serving

   Keep the balls in the fridge until you’re ready to eat them.

What are banana and nut balls?

These are small, chilled snack bites made by blending fruit, nuts, cereal and peanut butter, then rolling the mixture in coconut. Their modern, no-bake style makes them a quick alternative to a baked snack, rather than a dish tied to one particular culinary tradition.

Ripe banana helps bind the mixture, while dried apricots add another fruity note and the cereal gives the bites more substance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 0g protein, 0g carbs, 0g fat.

The supplied nutrition information lists 50 kcal per serving, with zero grams shown for protein, carbohydrate and fat; those macro figures do not reflect the listed ingredients, which include banana, dried apricots and cereals for carbohydrates, and almonds, coconut and peanut butter for fat and some protein. Pair a ball or two with plain yoghurt or fresh fruit if you want a more balanced snack.

Why the ingredient mix works

Fruit and binder: ripe banana and peanut butter help bring the ground almonds, apricots and cereals together. Use a ripe banana so it blends easily into the mixture.

Crunch and coating: muesli and cornflakes are ground with the other dry ingredients, while the extra coconut forms the outside layer.

Getting the texture right

First blend: 10 seconds at speed 7 breaks down the almonds, apricots and cereal. Scrape the sides of the bowl so the next blend incorporates any mixture stuck there.

Second blend: 10 seconds at speed 4 combines the banana, coconut and peanut butter with the ground ingredients. The mixture should be cohesive enough to shape with teaspoons.

Shaping the bites

Use two teaspoons to form the mixture into small portions, then roll each one in the coconut on the plate. The coating can be uneven if the mixture is soft, so handle the bites gently as you transfer them.

Chilling and serving

Refrigerate the finished bites until serving, as the method specifies. Serve them cold as a small snack, or alongside fruit or plain yoghurt for a more substantial break.

Making the batch

The recipe makes 18 balls, so aim for similarly sized portions as you shape them. This helps the batch look consistent and makes it easier to divide into servings.

Recipe notes & tips

• Use a ripe banana so it is easy to blend into the mixture.
• Scrape down the processor bowl after grinding the dry ingredients.
• Measure out the coating coconut before you start shaping the balls.
• Use two teaspoons to portion the mixture without needing to roll it by hand.
• Chill the finished balls until you are ready to serve them.

Variations

• Extra coconut: add a little more to the coating plate for a thicker outer layer.
• Chunkier texture: blend the first mixture briefly and check its texture before continuing.
• Different nut butter: replace the peanut butter with another smooth nut butter.
• Cereal swap: use another crisp cereal in place of the cornflakes.
• Smaller bites: shape the mixture into more, smaller balls for snack-sized portions.

Common mistakes to avoid

• Skipping the scrape-down: mixture on the bowl sides may stay unblended; scrape it back in after the first blend.
• Using an unripe banana: it may be harder to incorporate; choose a ripe one.
• Making uneven portions: the balls will vary in size; use the same two-spoon method for each.
• Pressing too hard while coating: the soft mixture can lose its shape; roll each ball gently.
• Serving straight away: the recipe calls for chilling; keep the balls refrigerated until you eat them.

How to store

Keep the balls in a covered container in the fridge and eat them within 2 days for the best texture. They are intended to be served chilled, so no reheating is needed.

Frequently asked questions