Banana Bread Truffles
When you’re in quarantine and baking banana bread becomes a weekly activity, you suddenly wonder what to do with all of that damn banana bread! This recipe is one of a series called Banana Bread Five Ways, full of creative, easy ways to make more of your quarantine baking.
If there was ever a time to eat bonbons in front of a television, this is it. You’ve earned it, and 2020 can’t take away all of our fun.
The warm spices from the banana bread blend in just the right way with the cocoa powder to satisfy any sweet tooth craving. And they’re bite sized, so they’re the perfect snack for any time of day. Breakfast? Truffle. 3pm? Truffle. Midnight? Truffle!
I created a small batch of these, because chances are you only have a few slices of banana bread left in the house after enjoying some fresh, and this is a quick, easy way to enjoy banana bread that’s gone a bit stale!
Banana Bread Truffles
Ingredients:
4 oz cream cheese
2 oz salted butter, room temperature
1 cup confectioner’s sugar
1 tsp vanilla extract
6 oz banana bread, crumbled (about 1/4 - 1/3 of a loaf)
2 Tbsp cocoa powder, for rolling
Flaky salt or coarse sugar, for topping
Directions:
In a small bowl, using a hand mixer, whip cream cheese and butter until fluffy and homogenous, about 3-5 minutes.
Using a silicon spatula, mix in confectioners sugar until barely combined and then use the hand mixer to whip until fluffy. Fold in vanilla.
In a separate bowl, add crumbled banana bread and cream cheese frosting and mix with your hands until all of the crumbs are moist (sorry, had to).
Pour cocoa powder into a small bowl. Roll banana bread mixture into 1 oz balls and drop into cocoa powder, rolling it around until it’s fully coated. Top with flaky salt or coarse sugar and store in an airtight container in the fridge for up to 3 days.