Lately, I’ve been completely hooked on these bites. I’ve been making it two to three times a week, and honestly, I don’t see myself stopping anytime soon. These Frozen Banana Protein Bites are that good. They’re creamy, crunchy, chocolatey, and full of nourishing ingredients that actually leave you feeling satisfied.
I love enjoying a few after dinner as my sweet treat for the night. They live in the freezer, so they’re always ready to go, and I don’t have to think twice about what to reach for when that evening sweet tooth hits.
Why you’ll love them
High in protein
Lower in fat than traditional desserts
Freezer-friendly and great for meal prep
A healthier alternative to ice cream or chocolate bars
Naturally sweetened with banana
Tips & Variations
Swap the almonds for crushed peanuts or skip them altogether to reduce the fat a little more.
No coconut oil? You can melt the chocolate on its own.
For a fun twist, try strawberry or caramel protein powder.
I make these all the time, I think I’ve officially hit obsession level. They’re the perfect end of day treat and I love that they’re made with ingredients that actually fill me up and feel good too.
Frozen Banana Protein Bites
Ingredients
Equipment
Method
- In a medium bowl, mash the 1 ripe banana with a fork.
- Add the 300 g low-fat protein yoghurt, 30 g vanilla protein powder and 1 tablespoon diced almonds. Mix until well combined.
- Line a baking tray with baking paper. Spoon the mixture into 9 even dollops across the tray.
- In a small microwave-safe bowl, melt 2 tablespoons dark chocolate melts and 1/4 teaspoon coconut oil in 30-second intervals, stirring until smooth.
- Drizzle the melted chocolate over each dollop.
- Sprinkle of shredded coconut over the top of each.
- Freeze for at least 6 hours, or overnight if you have time.
- Once frozen, transfer to an airtight container and keep stored in the freezer.
Nutrition
Notes
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Please leave a quick star rating. Frozen Banana Protein Bites
Ingredients
Equipment
Method
- In a medium bowl, mash the 1 ripe banana with a fork.
- Add the 300 g low-fat protein yoghurt, 30 g vanilla protein powder and 1 tablespoon diced almonds. Mix until well combined.
- Line a baking tray with baking paper. Spoon the mixture into 9 even dollops across the tray.
- In a small microwave-safe bowl, melt 2 tablespoons dark chocolate melts and 1/4 teaspoon coconut oil in 30-second intervals, stirring until smooth.
- Drizzle the melted chocolate over each dollop.
- Sprinkle of shredded coconut over the top of each.
- Freeze for at least 6 hours, or overnight if you have time.
- Once frozen, transfer to an airtight container and keep stored in the freezer.
1 comment
These are the best evening treat.