Banana Bread Truffles Recipes

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!

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.