A loaf of banana bread crumbled and rolled with cream cheese makes a creamy banana-flavored filling for these chocolate-dipped truffles.
This is a recipe that I first published on the blog back in 2013 when Frank and I were living in Bangkok, Thailand and didn’t yet have kids. Frank recently sent me a bunch of pictures that popped up on his phone from that time and in all of them we were going to the movies, drinking a glass of wine, or drinking a glass of wine at the movie theater (which you could do at some of the movie theaters there). We had a lot of free time back then. 😉
Fortunately, even when I had loads of free time, I still gravitated towards easy, fun recipes. These banana bread truffles have held up over the years and remain one of my favorite ways to use banana bread, except of course, for just slicing and eating it! When I started working on a new recipe for Weeknight Banana Bread, I knew that these chocolate banana truffles were sure to follow.
These truffles are unexpected and always a hit! They’re inspired by and made in the same way as those classic Oreo Truffles but with creamy banana bread as filling.
Ingredients for Chocolate-Dipped Banana Bread
- Banana Bread - You’ll need to start with a loaf of banana bread (my Weeknight Banana Bread is fast and easy). Sometimes we slice and eat half a loaf of banana bread and then save the other half for truffles! It’s best to use banana bread that doesn’t have any mix-ins - no nuts or chocolate chips - so that you get a smooth, creamy filling.
- Cream Cheese - Use a block of cream cheese for best results (not the type that comes in a tub). Make sure it’s completely softened to room temperature so it’s easy to work with.
- Chocolate - Use a good-quality bar chocolate designed for baking (I like Baker’s). I go back and forth on the type of chocolate I like - milk chocolate and semi-sweet are great.
How to Make Chocolate Banana Truffles
- Prepare banana bread - Start by thinly slicing the crust off the banana bread. You just need to slice off a very thin sliver but sometimes the crust can be hard to blend into the truffles. Crumble the banana bread into a large mixing bowl.
- Combine banana bread and cream cheese - Use a fork to blend / mash the banana bread crumbles and cream cheese until the mixture is smooth. (Sometimes I find it easier to blend these with my hands.)
- Roll into balls - Roll the mixture into bite-sized balls. Refrigerate until firm.
- Roll in melted chocolate - Roll the banana bread balls in chocolate until evenly coated. I drop several balls of banana bread into melted chocolate at a time and then use two forks to lift the truffles out of the chocolate and let the excess chocolate drip off.
- Let chocolate cool - Leave the truffles at room temperature until the chocolate is cooled and then transfer the truffles to the refrigerator until they are completely firm.
- Serve the truffles chilled and enjoy!
More Easy Dessert Recipes
- No Bake Chocolate Peanut Butter Bars
- No Bake Double Chocolate Pie
- One-Bowl Chocolate Cake
- Easy Vanilla Snack Cake
- Chippy Peanut Butter Cookies
Chocolate-Dipped Banana Bread Truffles
- Half Sheet Pan
- Mixing Bowls
- 1 loaf Banana Bread (see note)
- 6 ounces Cream Cheese, softened to room temperature
- 10 ounces Good-Quality Milk or Semi-Sweet Chocolate Bar, roughly chopped (plus extra if you'd like to grate some over top)
- Using a bread knife, slice off the crust of the banana bread. (The dark crust can be difficult to break apart.)
- Using your fingers or a fork, crumble the banana bread into very small pieces in a medium mixing bowl. Add cream cheese to the bowl and, using a fork, mash the banana bread crumbs and cream cheese into a creamy, uniform consistency.
- Using your hands, roll the banana bread/cream cheese mixture into even balls 1-2 inches in diameter. (This should produce about 50 truffles, but there is no need to be precise - make them larger or smaller if you prefer.)
- Place the banana bread balls on a wax paper-lined baking sheet and refrigerate for at least 30 minutes (and as long as overnight).
- When you're ready to coat the truffles in chocolate, melt the chocolate in the microwave (or in a double boiler), stirring every 10 to 20 seconds so that it melts evenly.
- Working with a few truffles at a time, drop the chilled banana bread balls in the melted chocolate. Gently transfer the balls between two forks to allow excess chocolate to drip back into the bowl. (Note: if at any point the chocolate cools to a point that it is hard to use, just microwave it again until soft and smooth.)
- Return the chocolate-dipped truffles to the baking sheet to cool.
- If you'd like, you can gently grate a little extra chocolate over each truffle before the chocolate hardens.
- Allow the truffles to cool at room temperature until firm and then transfer to the refrigerator.
- Store truffles in the refrigerator for up to 5 days. Serve chilled.