These bite-sized banana truffles pack a sweet punch with double the banana flavor thanks to the addition of fresh bananas and banana chips.Â
Why this recipe works
The center of these banana truffles are stuffed with a soft, melt-in-your-mouth filling that’s coated in a white chocolate shell and topped with chopped walnuts. You only need 7 ingredients to make them and there’s no baking required!
They’re quite similar to your classic golden Oreo truffles recipe with the addition of fresh banana and banana chips for double the flavor without using extracts. You can easily make them with dark or semi-sweet chocolate as well or opt for a combination of the three, it’s entirely up to you.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BANANA – You will need about 2 ripe bananas to yield 1 cup mashed. Make sure to use ripe bananas so they are sweet and easily mashable. Some brown spots are perfectly okay, however, I would save the overly ripe bananas for a good ole banana bread.
OREOS – There’s no need to remove the filling from the Oreo sandwich cookies, in fact, the filling helps add structure to the truffle mixture.
CHOCOLATE – You can stick to white chocolate or switch it up with dark, milk, or semi-sweet chocolate for the coating.Â
CREAM CHEESE – Only use brick-style cream cheese in this recipe, otherwise the texture won’t be the same. You should soften your cream cheese before beginning which means you should let it rest on the counter until it reaches room temperature. To speed up the softening process you can cut it into cubes while it rests. Properly softening your cream cheese will make combining it with the other ingredients a lot easier, plus, you won’t get clumps or pockets of cream cheese throughout the filling.
How to Make Banana Truffles
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Line a baking sheet with parchment paper and set aside.
- Place whole Oreo cookies in the bowl of a food processor and pulse until no chunks remain.
- Add the banana chips and continue pulsing until the mixture is fine, like the texture of sand.
- In a medium-sized bowl, mash the bananas with a fork and add the cream cheese. Using a hand-held mixer, blend on high speed until smooth.
- Fold the cookie/banana chip crumbs into the cream cheese mixture until a paste-like ball is formed.
- Refrigerate the dough mixture for 1 hour.
- Scoop small amounts of the dough using a small cookie dough scoop and place them on the parchment-lined baking sheet.
- Shape the mounds of dough so that smooth balls are formed and freeze them for 2 hours until firm.
- Heat the white chocolate in a microwave-safe bowl, (in 30-second intervals), stirring between each interval until the chocolate has melted and is smooth. Add the vegetable oil and stir until well blended.
- Using a fork, dip a frozen ball into the melted chocolate until submerged. Tap any excess chocolate off on the side of the bowl and place the chocolate-covered truffle on a parchment-lined baking sheet.
- Crush the walnuts and sprinkle on each truffle before the white chocolate sets.
TIP – It’s important to work quickly when sprinkling the walnuts over the truffles. If you find the chocolate has already set, dab a bit of melted white chocolate on the truffle and then add the walnuts to that.
Frequently Asked Questions & Expert Tips
Store the truffles in an air-tight container kept in the refrigerator for up to 4 days. Do note that when the truffles are brought to room temperature after being in the refrigerator, the chocolate coating starts to form a layer of condensation. The condensation can soften the chocolate layer, though they’re still perfectly good to eat.Â
Yes, they can be made up until they need to be coated in chocolate. Keep the rolled balls in the freezer kept in an air-tight container until ready to dip. I find keeping the truffles frozen as opposed to just chilling them makes them easier to dip and gives you a nice even coating that dries quickly.
Serving Suggestions
This banana truffles recipe is perfect for all occasions whether it’s birthdays, bridal or baby showers, potlucks, or holiday get-togethers.Â
You can optionally drizzle the top of the truffles with white chocolate (milk or dark chocolate also works) before adding the nuts. Instead of nuts, you can top with extra crushed banana chips or golden Oreo cookie crumbs.
More Truffle Recipes
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Banana Truffles
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 18.12 ounce package Golden Oreo cookies family-sized
- 2 cups dried banana chips
- 2 ripe bananas
- 4 ounces cream cheese softened at room temperature
- 16 ounces white chocolate
- 3 teaspoons vegetable oil
- 1 cup walnuts
Things You’ll Need
Before You Begin
- Only use brick-style cream cheese in this recipe, otherwise the texture won’t be the same.
- You should soften your cream cheese before beginning which means you should let it rest on the counter until it reaches room temperature. To speed up the softening process you can cut it into cubes while it rests. Properly softening your cream cheese will make combining it with the other ingredients a lot easier, plus, you won’t get clumps or pockets of cream cheese throughout the filling.
- You will need about 2 ripe bananas to yield 1 cup mashed. Make sure to use ripe bananas so they are sweet and easily mashable.
- You can stick to white chocolate or switch it up with dark, milk, or semi-sweet chocolate for the coating.Â
Instructions
- Line a baking sheet with parchment paper and set aside.
- Place whole Oreo cookies in the bowl of a food processor and pulse until no chunks remain.
- Add the banana chips and continue pulsing until the mixture is fine, like the texture of sand.
- In a medium-sized bowl, mash the bananas with a fork and add the cream cheese. Using a hand-held mixer, blend on high speed until smooth.
- Fold the cookie/banana chip crumbs into the cream cheese mixture until a paste-like ball is formed.
- Refrigerate the dough mixture for 1 hour.
- Scoop small amounts of the dough using a small cookie dough scoop and place them on the parchment-lined baking sheet.
- Shape the mounds of dough so that smooth balls are formed and freeze them for 2 hours until firm.
- Heat the white chocolate in a microwave-safe bowl, (in 30-second intervals), stirring between each interval until the chocolate has melted and is smooth. Add the vegetable oil and stir until well blended.
- Using a fork, dip a frozen ball into the melted chocolate until submerged. Tap any excess candy on the side of the bowl and place the chocolate-covered truffle on a parchment-lined baking sheet.
- Crush the walnuts and sprinkle on each truffle before the white chocolate sets.TIP – It’s important to work quickly when sprinkling the walnuts over the truffles. If you find the chocolate has already set, dab a bit of melted white chocolate on the truffle and then add the walnuts to that.
Expert Tips & FAQs
- Store the truffles in an air-tight container kept in the refrigerator for up to 4 days. Do note that when the truffles are brought to room temperature after being in the refrigerator, the chocolate coating starts to form a layer of condensation. The condensation can soften the chocolate layer, though they’re still perfectly good to eat.Â
- Make Ahead – they can be made up until they need to be coated in chocolate. Keep the rolled balls in the freezer kept in an air-tight container until ready to dip. I find keeping the truffles frozen as opposed to just chilling them makes them easier to dip and gives you a nice even coating that dries quickly.
Nutrition
Kristen Rittmer
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Pamela Houdashell says
I am wondering if non-dairy cream cheese would work for this recipe.
Amanda Davis says
We have not tested that with this recipe. However, should you decide to experiment we would love to hear your results!