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truffles in a white bowl
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4.62 from 13 votes

Chocolate-Dipped Banana Bread Truffles

A loaf of banana bread crumbled and rolled with cream cheese makes a creamy banana-flavored filling for these chocolate-dipped truffles.
Prep Time25 mins
Total Time25 mins
Course: Dessert
Keyword: chocolate, easy banana bread
Servings: 50 small truffles
Calories: 69kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.00


  • 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.


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. 


Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 39mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg