Truffles are an Easy Recipe to Make!
Banana nut bread — it’s the one quick bread that’s passed down from generation to generation.
That’s why I’m a fun of these gorgeous, banana nut bread truffles!
It has all my fave banana nut bread flavors — including “toasted” walnuts for the perfect ending to a luxurious dessert!
We also took our fave banana nut bread flavors and created a banana nut bread shake — super fun when you want a creamy shake or smoothie!
If you have a food processor, you can crush up some vanilla wafers in just seconds to create the perfect truffles.
If you don’t — no worries!
Just toss the cookies in a large plastic bag and crush away!
Kids love helping with this part of the recipe — wink, wink!
Make sure you chill the truffles in-between the dipping processes and before you dip.
This simple tip creates a smoother surface on the truffle and keeps the layers separated.
Here’s what the first dip should look like…
And after chilling, here’s what the second dip looks like.
If you get impatient and skip the chilling step, things will get messy! Trust me on this one! ;0)
Ingredients to Make Banana Bread Truffles
Totally a surprise, right?!
This is a powerful ingredient in this recipe!
Because it’s banana bread…ha!
This keeps a smooth, sweet texture!
Adds that toasted flavor!
Only the perfect blend will do!
You can leave this out if you need to!
How Long Do Homemade Truffles Last?
Truffles normally last two weeks. Truffles should stay refrigerated at all times.
Can You Freeze Truffles?
Absolutely. But, thawing is a bit tricky due to condensation.
To freeze the truffles, place them in a zip-top bag and then store that bag inside an airtight container. They can stay this way for three months without the quality of the chocolate or fillings being impacted.
When you’re ready to defrost the truffles, move the truffles from the freezer to the refrigerator.
More Truffle Recipes You’ll Love!
Maple and bacon create beautiful desserts!
Indulge a little bit and your chocolate-loving taste buds will thank you!
Life’s too short to skip the truffles.
Don’t be stressed by the several steps in this recipe — it’s still a simple dessert recipe that you can serve during the holidays or just for a fun weekend treat!
Grab your banana nut bread truffle recipe below.
Be sure to send me pictures for your truffles!
I bet they’ll look amazing — and taste crazy-good too!
- 1 box vanilla wafers, crushed will be 3 cups, 11 oz
- 2 ripe bananas
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup walnuts - chopped and toasted
- 10 oz tub Wilton white candy melts
- 1/2 cup Wilton yellow candy melts
- 1 1/2 additional walnut halves, for garnish
- 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.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g