Name: Banana Pudding Truffles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 11 ounces vanilla wafers; 8 ounces cream cheese, softened; 2 mashed ripe bananas; 8 ounces white chocolate; 20 banana chips

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Introduction

Banana Pudding Truffles are a delightful bite-sized treat combining creamy banana flavor with a crisp white chocolate coating. These easy-to-make truffles are perfect for parties or a sweet snack anytime you crave something fruity and indulgent.

A close-up view of a smooth, round white chocolate ball with a matte texture, topped with a single slice of dried banana that has a light yellow color with some darker brown spots and a slightly wrinkled texture. The white chocolate ball sits on a white plate with a white marbled background softly blurred behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 ounces vanilla wafers
8 ounces cream cheese, softened
20 banana chips
2 ripe bananas, mashed
8 ounces white chocolate

Instructions

Step 1: Place the vanilla wafers in a food processor and pulse until they become fine crumbs.
Step 2: Add the softened cream cheese and mashed bananas to the food processor.
Step 3: Pulse the mixture until it forms a stiff batter.
Step 4: Scoop the batter into small balls about 1.5 inches in diameter.
Step 5: Freeze the balls for 15 minutes to firm up.
Step 6: While the batter is freezing, melt the white chocolate in a double boiler on the stovetop.
Step 7: Once the balls are firm, dip each one into the melted chocolate, coating completely, and place on parchment paper.
Step 8: Top each truffle with a banana chip before the chocolate sets.
Step 9: Refrigerate the truffles until the chocolate is fully set.
Step 10: Serve and enjoy your delicious banana pudding truffles!

Tips & Variations

For a richer flavor, try adding a splash of vanilla extract to the batter before shaping the truffles.
Use dark or milk chocolate instead of white chocolate for a different taste profile.
Keep banana chips whole or crush them slightly for a different topping texture.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. To re-soften slightly before serving, allow them to sit at room temperature for 10–15 minutes. Avoid freezing after coating, as it may affect the texture of the chocolate.

How to Serve

A silver baking tray lined with white parchment paper holds fifteen round, pale yellow dough balls evenly spaced in a grid pattern. Each dough ball has a single, small, light golden banana chip pressed gently on top. A few scattered banana chips are also placed on the parchment paper between the dough balls. The tray sits on a white marbled texture surface, with a small part of a peeled banana visible on the left edge and a white plate holding light brown cookies on the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without a food processor?

Yes, you can crush the vanilla wafers by placing them in a sealed bag and crushing with a rolling pin, then mix by hand with the cream cheese and mashed bananas until combined.

How do I prevent the chocolate from hardening too quickly?

Melting the chocolate gently using a double boiler helps control temperature and prevent seizing. Don’t overheat the chocolate and dip the truffles quickly, working in small batches for even coating.