Ingredients
Main Ingredients
- 1 loaf banana bread (homemade or store-bought, cooled)
- 1 (16 oz) container cream cheese frosting
- 1 (16 oz) package White Chocolate Candiquik
Optional Toppings
- Chopped walnuts
- Cinnamon
Instructions
- Prepare Banana Bread: Cook and cool your banana bread if making it from scratch to ensure it is firm enough to crumble.
- Line Baking Sheet: Line a cookie sheet with parchment paper or a silpat mat to prevent the truffles from sticking later.
- Make Crumbs: In a large bowl, crumble the banana bread into small crumbs for easy mixing.
- Combine with Frosting: Add the entire container of cream cheese frosting to the banana bread crumbs and mix thoroughly until evenly combined into a dough-like consistency.
- Shape Balls: Use a cookie scoop or spoon to portion the mixture and roll into tight balls. Place them on the prepared baking sheet. Freeze for about 30 minutes to firm up.
- Melt Chocolate: Melt the White Chocolate Candiquik according to package instructions, usually by heating gently in the microwave or on the stovetop.
- Coat Truffles: Using a spoon, dip each banana bread ball into the melted white chocolate, spooning the chocolate over to completely coat each truffle. Set them back on the baking sheet.
- Add Toppings and Set: Sprinkle the coated truffles with chopped walnuts and a pinch of cinnamon if desired. Allow the chocolate coating to set completely before serving.
Notes
- Ensure banana bread is fully cooled before crumbling to avoid soggy truffles.
- Freezing the rolled balls helps the coating process and keeps the truffles firm.
- White Chocolate Candiquik can be substituted with any white chocolate melting wafers or good quality melting white chocolate chips.
- Optional toppings add texture and complementary flavors; adjust based on preference or allergies.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
