Baking FAIL! Busted Banana Balls

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Lately my days have included some no-bake baking and since I love using up ingredients so they don’t go to waste, I wanted to give this recipe a try.  Should I have read the 1-star reviews before proceeding?  Sure.  Did that happen?  Of course not.  Did it make for a fun vlog though?  YES!

I enjoyed making these, and I hope you’ll enjoy the short vlog of us trying out a new recipe and failing.  James is always appreciative of whatever I make but these… were just a little too far gone for him.

Think you can improve on this simple recipe?  I think you can!  Give it a try and report back how we could have fixed it!

Whatever you do though, you need to get these mixing bowls.  We use them for EVERYTHING and have probably had them for at least 10 years, they still look brand new.

INGREDIENTS

  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • ¼ to ⅓ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas
  • 2 cups rolled oats
  • 1½ cups Grape-Nuts cereal

 

  1. In a food processor combine the first five ingredients (through bananas). Cover and process until well combined. Transfer mixture to a large bowl. Add oats; mix well.
    What we did instead:  With no food processor to call our own, we mashed the bananas with a fork.  Food processor definitely would have improved this.
  2. Line a baking sheet with waxed paper or parchment paper. Place cereal in a small bowl.
    What we did instead:  We used the only cereal we had on hand, maybe a crunchier cereal would work better.
  3. Using the large end of a melon baller or a small spoon, scoop up a small chocolate ball and drop it into cereal. Roll ball with a spoon or your fingers to cover completely with cereal. Gently place the ball on prepared baking sheet. Repeat with remaining chocolate mixture and cereal.
    What we did instead:  No melon baller here, spoon and fingers worked fine.
  4. Place baking sheet in the freezer until treats are frozen. Transfer treats to an airtight container. Store in the freezer.
    What we did instead: Freezer yes, but transfer to the fridge to thaw a bit before eating otherwise they aren’t edible!

I’d highly suggest using even less than 1/4 cup of maple syrup, but you do you!  Let us know in the comments how you improved this recipe!

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