Banana Cake Balls Recipes

BANANA COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and bananas until blended.
• Shape into 36 (1-inch) balls. Mix white chocolate and food coloring. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts; drizzle with semi-sweet chocolate.
• Refrigerate 1 hour or until firm.

BANANA CAKE BALLS

Steps:

• Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
• Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
• Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until melted, stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.

CAKE BALLS

Steps:

• Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

BANANA PUDDING BALLS

Steps:

• 1. Bring frying oil to 360F (temp. for deep frying)
• 2. After mixing together your pancake batter....
• 3. Add the cardamon, cinnamon, vanilla, baking powder, and sugar
• 4. Mix together till moisten
• 5. submerge each slice of bannana in pancake mix (one at a time )
• 6. Pick up with skewer
• 7. carfully place in frying oil * as soon as banana hit the oil ( turn over to other side) ... this ensures even cooking on both sides. Aprox. 2 min. on each side.
• 8. drain on paper towel
• 9. Cover each ball with coating of choice ENJOY !

BANANA BREAD ENERGY BALLS

Steps:

• Add all the ingredients to a food processor and pulse the mixture for 10 seconds. Scrape down the sides, then blend again until the mixture is fairly smooth, with a slight bit of texture. The dough will likely start to roll around the food processor when it's blended enough.
• Scoop a ball using a medium cookie scoop and roll it in between your hands. Then place it on a parchment lined plate or baking tray. Continue this process until you've used up all the dough.
• Chill the balls for 30 minutes to firm up, then enjoy!

BANANA CAKE POPS

Steps:

• Combine all ingredients. Beat for 2 minutes.
• Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.

BANANA CAKE BALLS WRAPPED IN CHOCOLATE

Steps:

• STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
• TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
• SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
• MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
• TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
• If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
• Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.
• Let stand until coating is firm.

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.

CHEERIOS® BANANA CAKE POPS

Steps:

• Heat oven to 325°F. Spray nonstick cake pop baking pan with baking spray with flour.
• In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. In bottom half of pan (without holes), fill each well with 1 level measuring tablespoon of cake batter. Place top half of pan on top and secure with keys. (Cover remaining cake with plastic wrap; place in refrigerator.) Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove cake balls from pan; cool completely on wire rack. Repeat with remaining cake batter cleaning and spraying pan before filling with batter.
• In microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, and then in 15 second intervals, until melted; stir until smooth. Before dipping cake balls, trim edges of baked cake balls. Dip tip of each lollipop stick about 1/2 inch into melted candy and insert cake pop into melted candy to cover; tap off and excess. (Reheat candy in microwave if too thick to coat.) Immediately place cereal onto coated cake pops to decorate. Insert cake pops into plastic foam to allow candy to harden. Repeat with remaining cake pops and candy melts.