Banana Cake Chocolate Truffles Recipe

How to Make Banana Cake Chocolate Truffles


  1. Preheat oven to 200°C (or 180°C for fan forced ovens). Grease and line 6cm deep, 10cm x 21cm (base) loaf pan, for the banana cake.
  2. Beat the butter and sugar with an electric mixer until pale. Add the eggs, 1 at a time, beating well after each addition.
  3. Stir in the banana then sour cream. Fold in the flour. Spoon mixture into the prepared pan and smooth the surface.
  4. Bake for 45 - 50 minutes or until skewer inserted in the centre comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool completely.
  5. Once cool, break the banana cake into pieces and place in a food processor, in batches if necessary.  Pulse to fine crumbs. Transfer to a bowl. Process macadamia nuts until finely chopped, stir into banana cake crumbs.
  6. Combine the cream and dark chocolate in a microwave-safe bowl. Microwave in 1 minute bursts on High /100%, stirring with a metal spoon until melted and smooth.
  7. Add melted chocolate to banana cake mixture, mix until well combined. Using heaped tablespoon, roll into balls. Place onto a baking paper covered  tray and refrigerate for 1 hour or until firm.
  8. Dip cake balls one at a time into milk chocolate to coat. Place onto a lined tray.
  9. Decorate with your favourite toppings (example sprinkle with cachous or pear sugar). Refrigerate until set. Serve.

Tip: Truffles will keep 3 weeks in an airtight container in the fridge.

Tip: To make for kids snack, replace the macadamia nuts with finely chopped dried fruit & instead of dipping in chocolate, drizzle with a little chocolate and sprinkle with hundreds and thousands.

RECIPE: Courtesy of Australian Bananas