Banana Bread Truffles
These banana bread truffles are banana bread turned into bite-sized, chocolate-covered bites finished with flaky sea salt, and they are ridiculously good. Moist banana bread gets crumbled and mixed with a splash of milk until it holds together like cake pop filling, then rolled, chilled and dipped in melted chocolate. These chocolate banana bread bites are the easiest little dessert upgrade.
I saw @thefoodarrondissement make these and had to try. Use your favorite banana bread, or steal my recipe below. If you love banana bread, my Brown Butter Chocolate Chip Banana Bread works perfectly here too.
Why You’ll Love These Banana Bread Truffles
- Only 4 ingredients if you start with a baked loaf.
- Chocolate, banana and flaky salt in one perfect bite.
- No-bake truffles once the bread is made.
- Great for parties, gifting and holiday cookie trays.
Ingredients for Banana Bread Truffles
The Truffles
A cooled loaf of banana bread, a few tablespoons of milk, chocolate for melting and flaky sea salt.
The Banana Bread
Very ripe bananas, melted unsalted butter, packed light brown sugar, eggs, vanilla extract, sour cream, all-purpose flour, baking soda, salt and cinnamon. Or use your favorite banana bread recipe.
Swap note: Use dairy-free chocolate and plant milk for the truffle coating if needed. A store-bought banana bread works in a pinch, just make sure it is moist.
How to Make Banana Bread Truffles
Step 1: Prep the pan
Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.
Step 2: Mix the wet ingredients
Whisk the melted butter and brown sugar. Add the mashed bananas, eggs, vanilla and sour cream and mix until smooth.
Step 3: Add the dry ingredients
Whisk the flour, baking soda, salt and cinnamon in another bowl, then gently fold into the wet ingredients until just combined. Don’t overmix it!
Step 4: Bake and cool
Pour into the pan and bake 45 to 55 minutes, until a toothpick comes out with a few moist crumbs. Cool completely.
Step 5: Crumble the bread
Break the banana bread into a large bowl and massage it into fine crumbs with your hands.
Step 6: Add milk
Add milk 1 tablespoon at a time, mixing after each addition, until it reaches a soft cake-pop-like consistency that holds together. You may not need all of it!
Step 7: Roll and freeze
Roll the mixture into bite-sized balls on a baking sheet and freeze 15 to 20 minutes, just until firm.
Step 8: Dip in chocolate
Melt the chocolate until smooth and dip each ball, letting the excess drip off.
Step 9: Finish with salt
Immediately sprinkle with flaky sea salt and let the chocolate set.
Carly’s Expert Tips
- Cool the bread completely. Warm banana bread turns mushy instead of crumbly.
- Add milk slowly. Moist banana bread may need very little.
- Don’t over-freeze. Just firm is perfect, or the chocolate may crack as it sets.
- Use a fork to dip and lift each truffle so excess chocolate drips off cleanly.
Make It Your Own
- White chocolate: Dip in white chocolate and drizzle with dark.
- Peanut butter: Mix a spoonful of peanut butter into the crumbs.
- Toppings: Add crushed walnuts, sprinkles or a pinch of cinnamon sugar.
- Cream cheese: Use softened cream cheese instead of milk for richer truffles.
Make-Ahead and Meal Prep: Bake the banana bread up to 2 days ahead, or roll the truffles and freeze them on a tray before dipping. Finished truffles keep in the fridge for a week, so they are perfect for holiday prep.
What to Serve With Banana Bread Truffles
Serve these truffles on a dessert board with my White Chocolate Raspberry Cookies and Mini Chocolate Chip Cookie Sandwiches, or with a latte made with my Sugar Cookie Coffee Syrup.
Storing and Reheating
Store banana bread truffles in an airtight container in the fridge for up to 1 week.
Freeze for up to 2 months and thaw in the fridge before serving.
What People Ask About Banana Bread Truffles
Can I use store-bought banana bread for banana bread truffles?
Yes. Any moist banana bread works; just add milk a little at a time.
What chocolate is best for dipping truffles?
Use good-quality chocolate chips or bars. Semisweet, milk or dark all work.
Why is my truffle mixture too wet?
Too much milk was added. Mix in a little more crumbled banana bread to firm it up.
Do banana bread truffles need to be refrigerated?
Yes. Keep them in the fridge so they stay fresh and firm.
Banana Bread Truffles
Ingredients
Method
- Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.
- Whisk together melted butter and brown sugar. Add mashed bananas, eggs, vanilla, and sour cream and mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix it!
- Pour into the loaf pan and bake for 45–55 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely.
- Break the banana bread into a large bowl and use your hands to massage it into fine crumbs.
- Add milk 1 tablespoon at a time, mixing after each addition, until the banana bread reaches a soft cake-pop-like consistency that holds together when pressed. You may not need all of the milk!
- Roll the mixture into bite-sized balls and place them on a baking sheet. Freeze for 15-20 minutes, just until firm.
- Melt the chocolate until smooth. Dip each banana bread ball into the chocolate, letting the excess drip off.
- Immediately sprinkle with flaky sea salt and let the chocolate set.
