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Banana Split Truffles Recipe

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These Banana Split Truffles combine the creamy richness of white cake mix and cream cheese with the tropical sweetness of crushed pineapple and banana slices. Coated in white candy coating and decorated with chocolate drizzle, sprinkles, and stemmed maraschino cherries, these bite-sized treats offer a fun and flavorful twist on the classic banana split dessert, perfect for parties and special occasions.

Ingredients

Truffle Base

  • 15.25 oz box white cake mix, heat treated (see notes)
  • 8 oz block cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • ½ cup crushed pineapple, very well drained
  • ¾ cup chopped walnuts
  • 1 banana, sliced

Coating and Garnish

  • 8 oz white candy coating
  • ½ cup chocolate melting wafers
  • Rainbow sprinkles
  • Stemmed maraschino cherries

Instructions

  1. Prepare baking sheet: Line a large cookie sheet with parchment paper and set aside to prevent sticking.
  2. Make the truffle dough: In a medium mixing bowl, cream together the heat-treated cake mix, softened cream cheese, and vanilla extract until fully combined into a dough-like consistency.
  3. Add mix-ins: Fold in the well-drained crushed pineapple, chopped walnuts, and sliced bananas until evenly distributed throughout the dough.
  4. Form truffles: Using a 1-2 inch cookie scoop, portion out the mixture and roll into smooth balls approximately 1 to 1½ inches in diameter using the palms of your hands. Place each ball onto the parchment-lined baking sheet.
  5. Chill truffles: Refrigerate the truffle balls for 1 hour to firm up before coating.
  6. Melt white candy coating: About 5-10 minutes before the chilling finishes, place white candy coating into a microwave-safe bowl. Melt at 50% power for 1 minute, stir, then continue microwaving in 30-second intervals at 50% power, stirring between each, until chocolate is silky smooth.
  7. Dip truffles in white coating: Using forks or dipping tools, dip each chilled truffle ball into the melted white candy coating, fully covering it. Roll the ball around to ensure even coating, then place back onto parchment paper.
  8. Chill coated truffles: Refrigerate the coated truffles for 30 minutes to set the coating.
  9. Melt chocolate wafers: Repeat the melting process for the chocolate melting wafers until smooth and glossy.
  10. Decorate truffles: Using a small spoon, drizzle a dollop of melted chocolate over each truffle to mimic chocolate syrup. While the chocolate is still wet, press a stemmed maraschino cherry onto each truffle and sprinkle with rainbow sprinkles. Hold cherries in place until set.
  11. Final chill: Return the decorated truffles to the refrigerator and chill for an additional 30 minutes before serving to allow everything to firm and flavors to meld.

Notes

  • Heat Treating Cake Mix: To heat treat the cake mix safely, microwave it in a microwave-safe bowl for two 30-second intervals, stirring in between, then allow it to come to room temperature before using. Alternatively, spread the cake mix evenly on a parchment-lined large cookie sheet and bake at 350°F (175°C) for 5 minutes, then let it cool to room temperature.
  • Ensure the crushed pineapple is very well drained to prevent excess moisture from affecting the dough consistency.
  • Use a cookie scoop for uniform truffle sizes and easier rolling.
  • Handle the dipped truffles gently to avoid cracking the candy coating.
  • The refrigeration steps are important to allow proper setting of the truffles and coating for best texture and appearance.

Find it online: https://flavorspath.com/banana-split-truffles-recipe/