Banana bread balls
I used one of my favorite banana breads: Mama Dips’ Banana Bread.
Feel free to use whatever banan bread recipe you prefer.
1/2 cup shortening
1 cup sugar
1 cup mashed bananas (about 3 medium; the browner, the better!)
3 TB sour cream
1 TB lemon juice
2 cups flour
1 1/2 ts baking powder
1/2 ts salt
1/2 ts baking soda
8 ounces of cream cheese, room temp
2 cups +/- of milk chocolate chips (for dipping)
1 cup of crushed walnuts or pecans, optional
Preheat oven to 350 degrees
In bowl of stand mixer, cream shortening and sugar.
Beat in eggs one at a time; then bananas, sour cream, and lemon juice.
Sift together flour, baking powder, salt, and baking soda.
Slowly add dry ingredients to mixture.
Pour into greased and floured 9x5x3 loaf pan.
Bake for 50-60 minutes. (mine was done at the 50 minute mark)
Once bread is cooled. Crumble it up in a large bowl until you have crumbs—no large chunks should be remaining.
Add in the softened cream cheese. Mix well. I used my hands to mix this really well. Cover bowl with plastic wrap and let set up, harden.
Line a cookie sheet with parchment paper.
Scoop out 1 or 2 inch balls, roll into fairly uniform balls. If using a medium size ice cream scoop makes it easier then go ahead. Remember you don’t want balls any larger than 2 inches.
Once all balls are done, place in fridge to chill.
Temper milk or dark chocolate. I used about 2+ cups of milk chocolate chips.
You might need a bit more.
Once chocolate is tempered, using a plastic fork or chopsticks, dip balls into chocolate and place on parchment lined cookie sheet.
Sprinkle the balls with the chopped nuts while chocolate is still soft.
It takes a while for the chocolate to harden or you can place them in the fridge to speed up the process.
They keep covered in air tight container in the fridge for about 3 days.
Should make about 25 balls; dependent on the size you roll them.