Banana Bread Truffles Recipes

BANANA BREAD TRUFFLES

Steps:

• Place the Nilla wafers in a food processor and finely crush. If you do not have a food processor, you can place them in a Ziploc bag and crush with a rolling pin. Set aside.
• Heat a skillet or frying pan on medium heat for 2-3 minutes. Place the chopped walnuts in the pan and "toast" for 7-8 minutes, stirring occasionally. Set aside to cool.
• In a large mixing bowl, mash both bananas with 2 forks. Add the crushed wafers, both sugars, cinnamon, nutmeg and toasted walnuts. Stir to combine.
• Add the softened cream cheese and mix well to evenly incorporate all of the ingredients.
• Cover the bowl and chill for 30 minutes for easier handling.
• Line a cookie sheet with parchment paper. Roll the chilled truffle dough into 1 inch balls and place on the lined cookie sheet. Chill for 15 minutes.
• Place the white candy melts in a double boiler or Wilton candy melting pot. Heat until the candy is completely melted and smooth.
• Dip each chilled banana truffle into the melted chocolate and place back on the lined cookie sheet. The chocolate will harden very quickly because the dough was chilled ahead of time.
• In a microwave safe bowl, microwave the yellow candy melts in 20 second increments until completely melted and smooth.
• Drizzle the melted yellow chocolate on top of each truffle and immediately place a walnut half on top before the yellow chocolate hardens.
• Store in an airtight container in the refrigerator for up to seven days or freeze for up to 30 days.

BANANA BREAD TRUFFLES

Steps:

• Crumble the banana bread into a large bowl and work it between your hands until it is in small pieces.
• Add 1/2 cup of the frosting into the bowl and stir it with a rubber spatula until the mixture is well-combined. It should be very moist and hold together if you squeeze a ball of it between your fingers, but not too wet or greasy. Depending on the texture of your banana bread, you may need to add up to 1/2 cup more frosting to get it to the desired consistency.
• Using a small cookie or candy scoop, scoop out small 1-inch balls of candy and roll them between your palms until they are round. Place the truffles on a baking sheet covered with waxed paper, and refrigerate them until they're chilled. They won't get hard, but they will firm up a little. The truffles can be made in advance and kept covered in the refrigerator for several days until you're ready to dip them.
• When you're ready to dip them, place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating. Stir until the coating is melted and smooth.
• Using dipping tools or a fork, submerge a ball in the melted candy coating. Remove it from the coating and let the excess drip back into the bowl. Replace the dipped truffle on the baking sheet. Top it with a pinch of chopped pecans while the coating is still wet. Repeat with the remaining banana bread balls.
• Refrigerate the truffles to set the coating completely, about 20 minutes. These Banana Bread Truffles are best served at room temperature and can be stored in an airtight container in the refrigerator for up to a week.

BANANA BREAD TRUFFLES

Steps:

• Heat oven to 350°F.
• Prepare bread batter and bake in loaf pan as directed on package; cool completely.
• Crumble bread into medium bowl. Add cream cheese spread; mix well.
• Shape bread mixture into 48 balls, using about 1 Tbsp. bread mixture for each ball. Freeze 10 min.
• Cover rimmed baking sheet with waxed paper. Dip bread balls, 1 at a time, into melted chocolate; let excess chocolate drip off ball before placing ball on prepared baking sheet. Immediately top each ball with 1 banana chip, gently pressing chip into chocolate to secure.
• Refrigerate 1 hour or until chocolate is firm.

BANANA NUT BREAD TRUFFLES

Steps:

• Place the vanilla wafers in a food processor and finely crush. If you do not have a food processor, you can place them in a storage bag and crush with a rolling pin. Set aside.
• Heat a skillet or frying pan on medium heat for 2-3 minutes. Place the chopped walnuts in the pan and "toast" for 7-8 minutes, stirring occasionally. Set aside to cool.
• In a large mixing bowl, mash both bananas with 2 forks. Add the crushed wafers, both sugars, cinnamon, nutmeg and toasted walnuts. Stir to combine.
• Add the softened cream cheese and mix well to evenly incorporate all of the ingredients.
• Cover the bowl and chill for 30 minutes for easier handling.
• Line a cookie sheet with parchment paper. Roll the chilled truffle dough into 1 inch balls and place on the lined cookie sheet. Chill for 15 minutes.
• Place the white candy melts in a double boiler or Wilton candy melting pot. Heat until the candy is completely melted and smooth.
• Dip each chilled banana truffle into the melted chocolate and place back on the lined cookie sheet. The chocolate will harden very quickly because the dough was chilled ahead of time.
• In a microwave safe bowl, microwave the yellow candy melts in 20 second increments until completely melted and smooth.
• Drizzle the melted yellow chocolate on top of each truffle and immediately place a walnut half on top before the yellow chocolate hardens.
• Store in an airtight container in the refrigerator for up to seven days or freeze for up to 30 days.
• Serve!

BANANA BREAD CAKE TRUFFLES RECIPE BY TASTY

Steps:

• Make the banana bread: Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (20 x 12 cm) loaf pan with nonstick spray.
• In a large bowl, mash the bananas until smooth. Add the melted butter and mix well. Add the sugar, egg, vanilla, baking soda, salt, and flour and mix to combine.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
• Make the cream cheese frosting: In a large bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until smooth. Add the powdered sugar and vanilla extract and beat to incorporate.
• Using your hands, finely crumble the banana bread into a large bowl. You should have about 6 cups (690 G).
• Add the cream cheese frosting to the crumbled banana bread and mix well to combine.
• Line a baking sheet with parchment paper.
• Using a 1-ounce (25 G) scoop, portion the banana bread mixture and roll into 24 balls. Set on the prepared baking sheet and chill for at least 10 minutes, or up to 1 hour.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted.
• Dip each banana bread truffle in the melted chocolate, then return to the baking sheet. Top each truffle with a banana chip, then transfer to the refrigerator to set completely, about 15 minutes.
• Enjoy!

BANANA BREAD TRUFFLES

Steps:

• Preheat the oven to 325 degrees F and spray a 9-by-5-inch loaf pan with cooking spray.
• Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition.
• Mash the bananas in a small bowl (you should have about 1 cup), then add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, milk, baking powder, baking soda, cinnamon and salt and beat until just combined.
• Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour. Slice the dark crispy edges off all 4 sides of the bread.
• Line a baking sheet with parchment paper. Crumble the bread into very small pieces in a large bowl. Add the frosting and mix with a spoon until the bread is a creamy consistency that can be rolled into a ball without crumbling. Roll the banana bread mixture into heaping teaspoon-sized balls with your hands (about 1/2 ounce each) and place them on the lined baking sheet. Chill the truffles in the refrigerator until cold, about 2 hours and up to overnight.
• Put the chocolate chips and oil in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
• Toss the truffles, one at a time, in the chocolate mixture until completely coated. Use a fork to remove the truffles from the bowl and return to the lined baking sheet. Sprinkle with the topping of your choice (if drizzling with caramel sauce or extra melted chocolate, let the truffles harden first). Repeat with the remaining truffles, reheating the chocolate in the microwave in 30-second intervals if beginning to harden. Chill the truffles in the refrigerator until the chocolate is hardened, about 10 minutes.