Banana Bread Truffles

Votes: 1

Time: 5 hours 35 minutes
Complexity: easily
Quantity: 60 candies

Nutritional value per serving:

Calories 314, total fat 16 G., saturated fats 7 G., proteins 3 G., carbohydrates 43 G., fiber 2 G., cholesterol 28 mg, sodium 192 mg, sugar 30 G.

Everyone's favorite quick banana bread is transformed into miniature candies that can be decorated with a variety of toppings, giving them the look of truly expensive handmade truffles. To make this dessert, crumbled banana bread is mixed with vanilla icing, then rolled into balls. Coat them with chocolate icing and decorate with your choice of cocoa powder, sea salt, chopped nuts, sprinkles, drizzles of caramel sauce, or melted white chocolate.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 tbsp (110 g) unsalted butter, room temperature
1 cup of sugar
2 large eggs
3 ripe bananas (about 450 g)
2 cups premium flour
1 tbsp. whole milk
1 teaspoon baking powder
1 teaspoon of baking soda
1 teaspoon ground cinnamon
1 teaspoon coarse salt
1 cup vanilla glaze
450 g semi-sweet chocolate granules
1/4 cup vegetable oil
Chopped walnuts, chocolate sprinkles, sea salt flakes, cocoa powder, and caramel sauce for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: semi-sweet chocolate, eggs, milk, bananas, cream, walnuts, truffles, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C) and spray a 9x5 inch loaf pan with cooking spray.
In a bowl with a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 4-5 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 them to the bowl and beat until fully incorporated. Reduce the mixer speed to low and gradually beat in the flour, milk, baking powder, baking soda, cinnamon, and salt. Knead until smooth.
Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Let cool on a wire rack for 15 minutes, then turn the loaf out onto a wire rack and let cool completely, about 1 hour. Trim any dark, crisp edges from all 4 sides of the loaf.
Line a baking sheet with parchment paper. Crumble the banana bread into very small pieces in a large bowl. Add the vanilla frosting and stir with a spoon until the mixture is creamy and can be rolled into a ball without crumbling. Form the mixture into 15g balls and place them on the prepared baking sheet.
Place the truffles in the refrigerator to set, about 2 hours or overnight.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Place the chocolate and vegetable oil in a medium bowl and microwave in 30-second intervals, stirring, until the chocolate is melted, about 2 minutes.
Dip the truffles one by one into the chocolate mixture, coating them completely. Remove them from the bowl with a fork and return them to the lined baking sheet. Sprinkle with any toppings of your choice (if drizzling with caramel sauce or dipping in chocolate, let the truffles set first).
Repeat with the remaining truffles, microwaving the chocolate in 30-second increments if it begins to harden. Refrigerate the truffles to set, about 10 minutes.