Looking for a fun way to use up some overripe bananas? Well friends, let me introduce you to White Chocolate Banana Cream Truffles! Truffles are an easy dessert to make because they’re no bake. This delicious version is a combination of Golden Oreos and ripe bananas all rolled up together in a crispy white chocolate candy coating. One bite into the creamy center and you’ll be hooked. The cream cheese gives the middle a velvety smooth texture while the banana extract punches up the flavor. Whip up a batch! There’s plenty to share.

Here’s all you’ll need: Golden Oreos, cream cheese, banana extract, ripe bananas, white chocolate chips, and dried banana chips.

Let’s get rollin’! Add the cookies to a food processor and pulse into fine crumbs. The fewer chunks the better. 36 cookies will get the job done which coincidentally is just about the size of a family pack of Golden Oreos, with a few extras to taste test of course. Can’t find Golden Oreos? A fun swap would be Nilla Wafers or any other golden cookie.

Combine the softened cream cheese and banana extract in a large bowl. Whip together with an extract mixer on medium speed. If you’re not familiar with banana extract you can find it in the baking aisle with the vanilla, almond, and all your other favorite extracts. It’s relatively inexpensive.

Next add in the mashed banana and mix until smooth and creamy. Lastly add in the cookie crumbs and mix very well. Cover and freeze for 2 hours or until firm enough to handle.

Line a baking sheet or tray with parchment paper or wax paper. Remove the banana cream truffles mixture from the freezer. Roll the mixture into 1-inch balls and place on the baking sheet. Return to the freezer for 30 minutes or until firm. The heat from your hands will soften the mixture so it’s important to refreeze the candy so it’s easier to handle in the next step. This will act as our creamy delicious candy center. 

Add the white chocolate chips to a microwave safe bowl. Microwave in 15 second intervals, stirring the white chocolate chips between each interval. White chocolate can be a little bit more finicky than milk or dark chocolate so heating in short bursts is key. Stirring is also important because it distributes the heat and prevents the chocolate from scorching. Once the chocolate is smooth and creamy we’re ready to dip!

Using a toothpick, a lollipop stick, or even a bbq skewer, dip the truffle balls into the melted candy. Lightly tap the stick to remove any excess candy coating. If you feel like you’re about to lose your truffle from the stick I find it helps to rotate while you tap.

Gently remove the truffle from the skewer and onto the parchment paper. Immediately place a banana chip over the skewer hole. Voila! Picture perfect. No one will even know it’s there. Refrigerate until the chocolate has set.

Store Banana Cream Truffles in the refrigerator. They’re SO good when they’re cold!! Wanna mix it up a bit? Try using milk chocolate or dark chocolate chips too. Mmmm!!!! Still got some ripe bananas on hand? Then you absolutely must try our Best Ever Banana Bread Bars too.

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