These Chocolate Banana Truffles have a center of soft banana chocolate ganache with a crisp dark chocolate shell.
Let me present it to you another way: a way to use up those overripe bananas and you don’t even need to use an oven. Did I sell it, or did I sell it?
Ok, well, these truffles don’t actually use a lotof banana. Just about ⅓ cup, which is about half of a large banana. So, if a whole lot of bananas turned brown and blotchy on you, you just might have to make banana bread (or freeze them to use in smoothies later). Or, you could make these delicious truffles and banana bread! I never promised to be a good influence!
However, keep about half of a banana aside so you can try these amazing truffles that combine chocolate and banana flavors in such a wonderful way. The banana flavor is not strong and overpowering but it is there in a very pleasant way.
The creamy center of these truffles is a chocolate ganache made with sweetened condensed milk. I used a combination of milk and dark chocolate, but you could also make these with just one kind of chocolate. You’ll probably have started to notice, my recipe ideas are quite flexible, so defiantly alter the ingredients list to fit your lifestyle and taste buds!
I just mashed the banana and stirred it into the melted mixture of chocolate and sweetened condensed milk. For a really smooth texture you can blend it all together in a food processor or with a small hand mixer.
The ganache then has to set up in the fridge for at least 4 hours, or, better yet, overnight. Once set, I cut it into equal pieces (about 25-30). You could even dip them as squares, but I rolled them into balls. Wetting your hands helps with stickiness.
For the coating I melted dark chocolate (a little added vegetable shortening makes it thinner). Chocolate dipping can be a messy process and I guess everyone has to figure out their own way. I like to use a fork to lower the truffle into the melted chocolate. So that when lifting it out the excess chocolate can drip off. This way also tends to be a little less messy than just using your fingers.
My chocolate that day was a little stubborn and didn’t want to form a smooth shell, so I pronounced the ‘unevenness’ even more with the back of a spoon to create a swirly texture.
I made these truffles while I was still living in Asia, so storing them in the fridge was a must, but I think even in cooler climates it is a good idea to keep them refrigerated in an airtight container.
They didn’t last longer than a week with us. If you think you won’t eat them all in one week, the truffles can also be frozen.
What did you think of the truffles? More specifically, what did you think of the combination of the banana and chocolate? Share your thoughts, ideas, pictures and creations with me and enjoy those truffles!
Other Chocolate Recipes You'll Love:
Chocolate Banana Truffles
- 6 oz /170 g chocolate (I used a mix of dark+milk chocolate)
- ¼ cup /4 tablespoon sweetened condensed milk
- ⅓ cup /5.5 tablespoon mashed banana (about half a banana)
- 8 oz /225 g dark chocolate
- 1-2 teaspoon coconut oil optional
- Line a small loaf pan (8x4 inch) foil or plastic wrap. Place chopped chocolate and sweetened condensed milk on top of a double-boiler.
- Heat while stirring occasionally until chocolate is melted and mixture is combined. Stir in mashed banana or blend chocolate and banana in a food processor for a really smooth texture.
- Pour into prepared pan and cover the top with plastic wrap. Refrigerate at least 4 hours or overnight.
- Once set, lift out chocolate from pan and cut into 25-30 squares. Roll chocolate into balls and refrigerate until ready to use.
- Melt the coating chocolate on top of a double-boiler (or in the microwave). Add a little shortening to thin the chocolate if necessary.
- Using a fork (or dipping tool or spoon) dip the truffle balls into the melted chocolate and tap off excess. Place on a lined baking sheet.
- Store in the fridge in a covered container.
Recipe adapted from loveandoliveoil.com
Are you a fan of banana and chocolate? Chocolate Dipped PB Banana Bites are another quick snack idea.
Erin @ Texanerin Baking
How has someone not mentioned that funny looking banana?! I've never seen one like that. I love it. It's so... odd!
And the truffles look great, too!
I really loved all the different kinds of bananas we could get there. I was totally oblivious to the fact that there are more kinds than regular bananas and plantains until I went to an Asian market. This shorter, plump variety was perfect for me - one full large banana usually is too much for me unless its blended in a shake.
Sarah Reid, RHNC (@jo_jo_ba)
Just made a version of this ganache - 7 oz bittersweet choc, 5 tbsp full fat coconut milk and one whole banana. OH MY GOD was it good!
Coconut and banana ganache sounds sooo amazing!!! Thank you for sharing your version. I'll have to try it sometime 🙂
Wendy Wright (@ChoosingLoveAZ)
Bananas and chocolate together? Yes, please! I've made truffles only once before but adding a banana sounds awesome. Welcome to Collective Bias!
Thank you so much Wendy! Also for the warm welcome 🙂
WOW- I absolutely MUST make these. I just need a ripe banana and I'm all set to go!!
Haha...isn't that always the problem with ripe bananas? You can't buy them and suddenly when you least expect it they appear on your kitchen counter 😉
Aren't these lovely! I adore banana bread, but I do agree...it has some stiff competition now! Thank you for sharing. I'm glad I found your blog today!
Thank you so much for visiting and taking time to comments, Monet 🙂
Another new way to use bananas! Wonderful and delicious idea!
Thank you very much Medeja!
sally @ sallys baking addiction
soft banana chocolate center? Wow. I am at a loss for words! I love banana and chocolate together. Probably one of the best flavor combinations on earth. 🙂
Thank you very much Sally. I also love banana and chocolate together soo much!
mmmm these look super yummy! I like that they are a bite-sized treat 😛
Yes, a chocolate and banana fix in just one bite! 😀
I love these Chocolate Banana Truffles. Brilliant idea accentuating the imperfections on the outside coat with a spoon!
Thanks so much Kathleen! Isn't it interesting how adversity (even if it comes from chocolate) can make us so creative 😉
Rosie @ Blueberry Kitchen
Your truffles look amazing, this definitely seems like the best use for an overripe banana!
Thanks so much Rosie! It's definitely something totally different from banana bread 😉
Jacquee @ I Sugar Coat It!
I'd have to agree - banana bread will need to step up its game to compete with these dark, sweet beauties. Box these up and ship them my way!!
You think they'd make it half way across the country? At least its still cold enough 😉 I'd totally be up for trying out the shipping thing next time I make these or something similar (unfortunately all of these were still gobbled up in Vietnam)