10oz.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.
You can easily make this recipe with half a loaf of banana bread if you prefer. Just use the slider next to "servings" at the top of the recipe card to adjust the ingredient measurements.