Banana Pudding Truffles

No-bake banana pudding truffles made with cream cheese, mashed bananas, and crushed vanilla wafers, then dipped in white chocolate and topped with crunchy banana chips.

Prep Time25

Chill Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: Banana Pudding Truffles Recipe

Servings: truffles

Calories: 156kcal

Ingredients

8 ounces cream cheese, softened to room temperature
2 ½ cups finely crushed vanilla wafers, from an 11 ounce box
⅔ cup mashed ripe bananas, approximately 2 medium sized bananas with some brown speckles but not overly ripe
20 ounces white chocolate melting discs, Ghirardelli brand, melted according to package directions (two 10-ounce bags)
½ cup crushed sweetened banana chips, optional garnish

Instructions

Line 2 large sheet trays with parchment paper and set aside.
In a large mixing bowl beat, on medium-high speed using a hand-held mixer, the softened cream cheese for 1 minute or until smooth.
Add the finely crushed vanilla wafers and mashed banana to the bowl and mix on medium speed until all the ingredients are fully incorporated and no lumps remain. The mixture will be thick.
Using a 1 ¼ inch (or 1 tablespoon) small cookie scoop, scoop out a leveled amount of banana pudding truffle mixture, roll into a smooth ball in the palm of your hand then place it onto one of the prepared sheet trays. Repeat until all the truffles are scooped and rolled.
Place the tray of rolled banana pudding truffles into the freezer for 20-25 minutes or until very firm.
Add the white chocolate melting discs to a medium bowl and heat in the microwave according to package directions. Stir the white chocolate until smooth.
Remove the tray of banana pudding truffles from the freezer. Using a fork, gently lower a truffle into the melted white chocolate and roll to coat the entire truffle in the melted white chocolate. Lift the coated truffle, using the fork, and gently tap the fork on the edge of the bowl to allow any excess melted white chocolate to drip back into the bowl.
Place the white chocolate coated banana pudding truffle onto the second prepared sheet tray and immediately sprinkle with crushed sweetened banana chips after dipping each truffle for garnish if desired. Repeat until all the banana pudding truffles are coated and garnished.
Place the tray of coated and garnished banana pudding truffles into the refrigerator for 5 minutes to allow the white chocolate coating to harden before transferring them to a platter to serve.

Notes

When choosing your bananas for this recipe, I suggest getting ones that are still firm but have started to just get a few brown spots. You do not want overly ripe bananas (like what you would want for banana bread) or you will add too much moisture to the cream cheese filling mixture.
The best way to crush your vanilla wafers is to pulse for 1-2 minutes with a good quality food processor as you want really fine crumbs for the best texture of the filling.
If you can not find good quality white chocolate melting discs, you can certainly use a good quality brand of vanilla almond bark being sure to melt it according to package directions.
Sweetened banana chips can typically be found in the loose bins, where nuts and grains are also found, in your local grocery or specialty health food store.

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