Chocolate-Dipped Banana Bread Truffles
Published Sep 25, 2020•Updated Jun 13, 2024
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A loaf of banana bread crumbled and rolled with cream cheese makes a creamy banana-flavored filling for these Chocolate-Dipped Banana Bread 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.
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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!
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Chocolate-Dipped Banana Bread Truffles
Equipment
- Half Sheet Pan
- Mixing Bowls
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a fantastic idea, absolutely loving it!
Thanks Kankana! So glad to have found your blog – your photography is absolutely stunning!
Can you use chocolate chips if you don’t have baking chocolate bars on hand?
Yes – chocolate chips should work
I love banana bread and loved squishing it between my fingers as a kid! And this…would be so perfect! Cream cheese and chocolate, even better!!
OMG, this is genius! I actually have half a loaf of banana bread in my fridge right now and I am sooooo tempted to use it this way instead of eating it for breakfast. Thanks for the inspiration!
Genius! What a fun way to make banana bread into a little bite sized snack. I can already imagine the flavour in my mouth of the banana bread / cream cheese combo. Soooooo good. Definitely tucking this recipe away in the ‘must try’ file.
Too fun! I’m getting ready to make banana bread today and might just have to do this with one of the loaves!
It’s definitely going to be a regular in our rotation – we have SO many bananas around all the time. Enjoy your first Valentine’s Day in the new house!!!
Such a great idea! I don’t usually like banana bread all that much but mixed with cream cheese and dipped in chocolate?? Now that’s something I can enjoy! And I meant to tell you – made your couscous with roasted veggies the other night and it was so good. Even my husband who sometimes boycotts meatless meals liked it : )
Ashley! I’m so glad to hear it! The couscous is a favorite around here. (Really – what wouldn’t be delicious mixed with cream cheese and dipped in chocolate? 😉 )
I think cake pops are pretty, but to get them to stay on the sticks you need a lot of sweet frosting – and they end up being too sweet. Well, too sweet for me, I like my sweets rather un-sweet.
Your banana bread truffles sound much more appealing. I hope you and your Valentine enjoy the day!
I agree completely, Joyti. I’m not very much into super sweet desserts. This hit just the right spot for me, but it definitely did not need a bunch of frosting! Happy Valentine’s Day to you!
I cannot even get over this. They must taste ahhh-mazing!!
They were so good, Katrina. We ate the last of them last night after dinner, and I was so sad to see them go. 😉
Oh my goodness…this looks like something I’d completely fall in love with! I’m crazy for anything banana – breads, muffins, cakes – and these truffles look amazing!
Me too, Brenda! I can’t resist banana, but I REALLY can’t resist banana and chocolate! 😉 Thanks so much for stopping by.
Yum yum yum Jess what a brilliant idea! I made my first batch of cake truffles at Christmas and loved them. Great way to use up any leftovers too (if there are any of course).
I just made these using the Martha Stewart recipe. Didn’t have sour cream so I substituted with plain yogurt, it came out great! These were so darned delicious! I want to make other cake truffles now! Lol I have a question though. My chocolate was sort of thick after it melted completely, so my truffle balls were picking up a lot and only a little was dripping off. I ran out of chocolate before I was done and melted some more. They did firm up quite nicely! How do u get your to be so thin and still dry? Thank you, I’m in love with these!❤️
Hi Vicky – so glad you liked these! I’m actually planning to update this recipe with new photos next week (along with a new one bowl banana bread recipe), so I’ll definitely re-test the melted chocolate steps. It’s possible that your chocolate could have been heated a bit longer, past the melting point, to thin it out even further. I find that an extra 10 seconds in the microwave gets it hot enough that it is very smooth and coats the truffles in a thin layer. But I’ll keep an eye on this when I re-test and will add some extra tips to the updated post. Thanks so much for your note!