Banana Bread Truffles

Makes about 5 dozen

  • 1 c. sugar
  • 1/3 c. unsalted butter, softened
  • 2 eggs
  • 3-4 bananas, mashed (about 1 c.)
  • 1/3 c. water
  • 1-1/2 tsp. vanilla extract
  • 1-2/3 c. flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
For brown butter glaze
  • 1/4 c. browned butter
  • 1-1/2 c. powdered sugar
  • 3 T. milk or water
For dipping
  • 2 pkgs. (12 oz) dark chocolate chips
  • 1/2 c. walnuts, chopped and toasted
1) Preheat oven to 350 F. Line 8x8 baking dish with parchment paper or coat generously with nonstick -cooking spray; set aside. 

2) In bowl of stand mixer, cream sugar and butter. Add eggs, one at a time, incorporating well between each addition. Stir in bananas, water and vanilla. 

3) In separate bowl, whisk together flour, cinnamon, soda, salt and powder. With mixer on low speed, gradually add to banana mixture in about 3 additions. Pour batter in prepared dish and bake 30-40 minutes or until top springs back. Allow to cool completely in pan. 

4) For glaze, heat butter in small saucepan over medium heat until it turns a golden brown color. Remove from heat and allow to cool to room temperature. Stir butter and milk/water into powdered sugar until well combined and no lumps of powdered sugar remain. 

5) When bread is completely cool, crumble with a fork or your fingers into pea size crumbs. Pour glaze over crumbs and stir until evenly moistened. Using a cookie scoop or spoon, scoop 2 or 3 teaspoons of truffle filling at a time onto lined cookie sheet. 

6) In deep bowl, melt chocolate at 30 second intervals in the microwave, stirring well between each nuke. Using a fork, dip each filling in melted chocolate, gently tapping fork on edge of bowl to get off excess chocolate. Place on cookie sheet, top with a sprinkle of chopped nuts and allow to set. 

Note: If your filling doesn't hold together very well while dipping, chill in freezer about 15 minutes before dipping. 

Source: Inspired by Vanilla Kitchen
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