BANANA BREAD TRUFFLES
Combine chocolate and bananas in a tasty bite-size dessert with our Banana Bread Truffles recipe! With just four ingredients-banana quick bread mix, PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread, semi-sweet chocolate and dried banana chips-these banana bread truffles couldn't be simpler.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 48 servings, 1 truffle each
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Prepare bread batter and bake in loaf pan as directed on package; cool completely.
- Crumble bread into medium bowl. Add cream cheese spread; mix well.
- Shape bread mixture into 48 balls, using about 1 Tbsp. bread mixture for each ball. Freeze 10 min.
- Cover rimmed baking sheet with waxed paper. Dip bread balls, 1 at a time, into melted chocolate; let excess chocolate drip off ball before placing ball on prepared baking sheet. Immediately top each ball with 1 banana chip, gently pressing chip into chocolate to secure.
- Refrigerate 1 hour or until chocolate is firm.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.8191 g, Sugar 0 g, Protein 2 g
BANANA BREAD TRUFFLES
Everyone's favorite quick bread transforms into bite-size treats that will satisfy all of your sweet cravings.
Provided by Food Network Kitchen
Categories dessert
Time 5h35m
Yield about 5 dozen truffles
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F and spray a 9-by-5-inch loaf pan with cooking spray.
- Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition.
- Mash the bananas in a small bowl (you should have about 1 cup), then add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, milk, baking powder, baking soda, cinnamon and salt and beat until just combined.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour. Slice the dark crispy edges off all 4 sides of the bread.
- Line a baking sheet with parchment paper. Crumble the bread into very small pieces in a large bowl. Add the frosting and mix with a spoon until the bread is a creamy consistency that can be rolled into a ball without crumbling. Roll the banana bread mixture into heaping teaspoon-sized balls with your hands (about 1/2 ounce each) and place them on the lined baking sheet. Chill the truffles in the refrigerator until cold, about 2 hours and up to overnight.
- Put the chocolate chips and oil in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
- Toss the truffles, one at a time, in the chocolate mixture until completely coated. Use a fork to remove the truffles from the bowl and return to the lined baking sheet. Sprinkle with the topping of your choice (if drizzling with caramel sauce or extra melted chocolate, let the truffles harden first). Repeat with the remaining truffles, reheating the chocolate in the microwave in 30-second intervals if beginning to harden. Chill the truffles in the refrigerator until the chocolate is hardened, about 10 minutes.
BANANA BREAD TRUFFLES
Banana Bread Truffles are made from banana bread, so they taste like banana bread! You'll love these moist chocolate-dipped candies!
Provided by Elizabeth LaBau
Categories Cookies and Candy
Time 31m
Yield 18
Number Of Ingredients 4
Steps:
- Crumble the banana bread into a large bowl and work it between your hands until it is in small pieces.
- Add 1/2 cup of the frosting into the bowl and stir it with a rubber spatula until the mixture is well-combined. It should be very moist and hold together if you squeeze a ball of it between your fingers, but not too wet or greasy. Depending on the texture of your banana bread, you may need to add up to 1/2 cup more frosting to get it to the desired consistency.
- Using a small cookie or candy scoop, scoop out small 1-inch balls of candy and roll them between your palms until they are round. Place the truffles on a baking sheet covered with waxed paper, and refrigerate them until they're chilled. They won't get hard, but they will firm up a little. The truffles can be made in advance and kept covered in the refrigerator for several days until you're ready to dip them.
- When you're ready to dip them, place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating. Stir until the coating is melted and smooth.
- Using dipping tools or a fork, submerge a ball in the melted candy coating. Remove it from the coating and let the excess drip back into the bowl. Replace the dipped truffle on the baking sheet. Top it with a pinch of chopped pecans while the coating is still wet. Repeat with the remaining banana bread balls.
- Refrigerate the truffles to set the coating completely, about 20 minutes. These Banana Bread Truffles are best served at room temperature and can be stored in an airtight container in the refrigerator for up to a week.
Nutrition Facts : Calories 230 kcal, Carbohydrate 44 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 88 mg, Sugar 30 g, Fat 6 g, ServingSize 18 servings, UnsaturatedFat 0 g
BANANA BREAD CAKE TRUFFLES RECIPE BY TASTY
These one-bite wonders amp up the flavors of traditional banana bread with tangy cream cheese frosting, smooth chocolate, and a crunchy banana chip. They're the perfect movie night snack or sweet ending to brunch with friends.
Provided by Tresha Lindo
Categories Desserts
Time 2h15m
Yield 24 truffles
Number Of Ingredients 16
Steps:
- Make the banana bread: Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (20 x 12 cm) loaf pan with nonstick spray.
- In a large bowl, mash the bananas until smooth. Add the melted butter and mix well. Add the sugar, egg, vanilla, baking soda, salt, and flour and mix to combine.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
- Make the cream cheese frosting: In a large bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until smooth. Add the powdered sugar and vanilla extract and beat to incorporate.
- Using your hands, finely crumble the banana bread into a large bowl. You should have about 6 cups (690 G).
- Add the cream cheese frosting to the crumbled banana bread and mix well to combine.
- Line a baking sheet with parchment paper.
- Using a 1-ounce (25 G) scoop, portion the banana bread mixture and roll into 24 balls. Set on the prepared baking sheet and chill for at least 10 minutes, or up to 1 hour.
- In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted.
- Dip each banana bread truffle in the melted chocolate, then return to the baking sheet. Top each truffle with a banana chip, then transfer to the refrigerator to set completely, about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 61 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, Sugar 38 grams
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- Using a bread knife, slice off the crust of the banana bread. (The dark crust can be difficult to break apart.)
- Using your fingers or a fork, crumble the banana bread into very small pieces in a medium mixing bowl. Add cream cheese to the bowl and, using a fork, mash the banana bread crumbs and cream cheese into a creamy, uniform consistency.
- Using your hands, roll the banana bread/cream cheese mixture into even balls 1-2 inches in diameter. (This should produce about 50 truffles, but there is no need to be precise - make them larger or smaller if you prefer.)
- Place the banana bread balls on a wax paper-lined baking sheet and refrigerate for at least 30 minutes (and as long as overnight).
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