Remember waaayyy back to yesterday when we told you about Banana Bandits, the 3D board game of monkeys climbing their way across the board, ultimately collecting bananas coins on the top of the tower? Maybe if you’ve been a SahmReviews reader for a while, you may recall our tips on throwing a monkey-themed party. Sometimes you just feel like going bananas!
Then sometimes you simply have extra bananas that are to that point where baking, freezing or garbage are the only options. I have good intentions when it comes to purchasing bananas at the store. Unfortunately, unless I only buy two, I end up freezing them to use in smoothies. Having alternatives on using up the ripe bananas is always good because there’s a point where it doesn’t make sense to add any more to the freezer. If you are one of those people who gravitates to banana bread as an option, split from the usual and try this banana bread truffles recipe!
Banana Bread Truffles
85 Nilla wafers – crushed into 3 cups
1/2 cup walnuts – chopped and toasted
2 ripe bananas
1/2 cup powdered sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 oz cream cheese – softened
10 oz tub Wilton white candy melts
1/2 cup Wilton yellow candy melts
18 walnut halves, for garnish
Start by heating a skillet or frying pan on medium heat for 2-3 minutes. Add chopped walnuts to the heated pan and “toast” for 7-8 minutes, stirring occasionally. Set toasted walnuts aside to cool while you prepare the wafers and dough.
Next you’ll need to get all the Nilla wafers to the proper consistency. Place them in a food processor until they are finely crushed then set aside. We own a Ninja Duo as well as DeLongi immersion (stick) blender as options (because I love kitchen gadgets!) If you do not have a food processor, a food storage bag, rolling pin and elbow grease work fine.
Using 2 forks, mash both bananas in a large mixing bowl. Add the crushed wafers, both sugars, cinnamon, nutmeg and toasted walnuts and stir to combine. Add the softened cream cheese and mix until all of the ingredients are evenly distributed. Cover the bowl and chill for 30 minutes. This will allow for easier handling and quicker cooling during the dipping stage.
Line a cookie sheet with parchment paper. These will be going back into the fridge so we recommend using smaller cookie sheets. Roll the chilled truffle dough into 1 inch balls and place on the lined cookie sheet. Chill for 15 minutes.
While the dough balls are chilling, get the other items ready to use. Using a double boiler or Wilton candy melting pot, heat until the white candy melts are completely melted and smooth. Dip each chilled banana truffle into the melted chocolate until completely covered then place back on the lined cookie sheet. The chocolate will harden very quickly because the dough was chilled ahead of time.
Using a microwave safe bowl, heat the yellow candy melts in 20 second increments until completely melted and smooth. Dip each truffle half way to coat the bottom half. Return to parchment paper to cool.
Finish off the look by drizzling the melted yellow chocolate on top of each truffle. 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.
These Banana Bread Truffles are a great alternative to banana bread and are excellent as gifts or for your next potluck!
What do you usually do with leftover bananas?