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Banana Truffles Recipe

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3.8 from 10 reviews

  • Author: Sara
  • Total Time: 2 hours 25 minutes
  • Yield: 18 servings

Description

Delightfully creamy and fruity Banana Truffles featuring a unique combination of white cake mix, cream cheese, crushed pineapple, walnuts, and banana. These no-bake bite-sized treats are coated in melted white candy coating and decorated with chocolate syrup, rainbow sprinkles, and stemmed maraschino cherries for an elegant and delicious dessert perfect for parties or special occasions.

Ingredients

Base

  • 15.25 oz box white cake mix (heat treated, see notes)
  • 8 oz block cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • ½ cup crushed pineapple, very well drained
  • ¾ cup chopped walnuts
  • 1 banana, sliced

Coating and Garnishes

  • 8 oz white candy coating
  • ½ cup chocolate melting wafers
  • Rainbow sprinkles
  • Stemmed maraschino cherries

Instructions

  1. Prepare cookie sheet: Line a large cookie sheet with parchment paper and set it aside to cool the truffles later.
  2. Mix base ingredients: In a medium mixing bowl, cream together the heat-treated white cake mix, softened cream cheese, and vanilla extract until fully combined and forming a dough-like consistency.
  3. Add fruits and nuts: Fold in the very well-drained crushed pineapple, chopped walnuts, and sliced banana gently ensuring even distribution throughout the mixture.
  4. Form truffle balls: Using a 1-2 inch cookie scoop, scoop out portions of the mixture and roll each into smooth 1 to 1½ inch balls with the palms of your hands until all mixture is used.
  5. Chill the balls: Place the truffle balls on the prepared parchment-lined cookie sheet and refrigerate for 1 hour to firm up.
  6. Melt white candy coating: About 5-10 minutes before chilling is complete, melt the white candy coating in a microwave-safe bowl on 50% power for 1 minute. Stir well and continue heating in 30-second intervals at 50% power, stirring between each until silky smooth and fully melted.
  7. Coat truffles: Dip each chilled truffle into the melted white candy coating using two forks or dipping tools, ensuring full coverage. Place each coated truffle back onto the parchment paper.
  8. Refrigerate coated truffles: Chill the coated truffles in the refrigerator for 30 minutes to set the coating.
  9. Melt chocolate wafers: When truffles are nearly chilled, melt the chocolate melting wafers following the same microwave process until smooth and silky.
  10. Decorate with chocolate: Use a small spoon to drizzle or dollop melted chocolate over each truffle to create a ‘chocolate syrup’ effect.
  11. Add cherries and sprinkles: Immediately place a stemmed maraschino cherry into the melted chocolate decoration and hold until it firms. Top with rainbow sprinkles. Repeat this process one truffle at a time.
  12. Final chill before serving: Return the decorated truffles to the refrigerator and chill for an additional 30 minutes to allow all coatings and decorations to set well before serving.

Notes

  • Heat treat the white cake mix by baking it according to package instructions and allowing it to cool before mixing with other ingredients to ensure food safety.
  • If the mixture feels too sticky or soft to roll, chilling it for a short time before rolling can help.
  • Use well-drained crushed pineapple to avoid excess moisture which may make rolling difficult.
  • Work quickly when dipping in candy coating and adding cherries to prevent the coating from hardening prematurely.
  • Store truffles refrigerated in an airtight container; best enjoyed within 3-4 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/banana-truffles-recipe/