This banana truffles recipe arrived in my life like a little celebration in every bite. I first made it for a summer family reunion when the heat made turning on the oven undesirable, but everyone still wanted something festive on the dessert table. The mix of sweet banana, bright crushed pineapple, and toasted walnuts folded into a creamy cake-and-cream-cheese base produced tiny rounds that tasted of nostalgia and sunshine. My kids begged for another batch the next day, and guests kept asking for the recipe long after the plates were cleared.

What makes these treats special is the combination of familiar pantry items transformed into elegant little confections. A heat-treated box of white cake mix adds structure and a subtle vanilla backbone; softened cream cheese binds everything into a pliable dough that scoops and rolls easily. The white candy coating gives a satin finish that contrasts with a dark chocolate drizzle and a stemmed maraschino cherry on top—a playful nod to classic banana-split flavors in bite-sized form. These are deceptively simple to assemble but look like you spent hours in the kitchen.

Ingredients

• White cake mix (15.25 oz box, heat-treated): The boxed mix provides sweetness and structure. I recommend Duncan Hines or Pillsbury for a reliable flavor; heat-treat the dry mix to eliminate raw flour safety concerns (spread on a sheet and bake 5 minutes at 350°F).
• Cream cheese (8 oz block, softened): Full-fat cream cheese yields the creamiest texture and helps the mixture form into firm balls. Bring to room temperature so it blends smoothly—avoid microwaving if possible.
• Pure vanilla extract (1 teaspoon): Adds depth and rounds out the banana and pineapple notes—use a quality pure vanilla for best flavor.
• Crushed pineapple (1/2 cup, very well drained): Canned pineapple in juice is fine—press between paper towels or a sieve to remove excess moisture so the truffles don't become watery.
• Chopped walnuts (3/4 cup): Toast lightly in a dry skillet for 3–4 minutes to awaken oils and add crunch; pecans are an easy substitute.
• Banana (1 medium, sliced): Use a ripe but still firm banana to avoid excess moisture; mash or finely chop for even distribution.
• White candy coating (8 oz): Choose a melting bark or almond bark for a glossy finish. Wilton or Merckens both melt smoothly in short bursts.
• Chocolate melting wafers (1/2 cup): For contrast and decoration—Ghirardelli or chocolate wafers melt into a silky drizzle.
• Rainbow sprinkles and stemmed maraschino cherries: For garnish—use cocktail cherries with stems so the final look is whimsical and classic.

Instructions

Prepare the workspace:Line a large cookie sheet with parchment paper and clear a flat area in your refrigerator for chilling the sheet. Gather a medium mixing bowl, a rubber spatula, and a small cookie scoop (1–2 inch). Having everything at hand keeps the process smooth and reduces handling time of the softened cream cheese.Make the dough:In the mixing bowl, combine the heat-treated white cake mix, softened cream cheese, and vanilla extract. Use a sturdy spatula or handheld mixer on low to blend until the mixture resembles a pliable dough—consistent, without streaks of cream cheese. If the batter seems too dry, a teaspoon of milk can help, but avoid adding extra liquid that will require longer chilling.Fold in fruit and nuts:Gently fold in the well-drained crushed pineapple, chopped walnuts (toasted if possible), and the sliced or finely chopped banana. Aim for even distribution so each scoop contains fruit and crunch. If the banana begins to get too soft, work quickly and refrigerate the bowl for 10 minutes to firm the mixture.Portion and chill:Using a 1–2 inch cookie scoop, form the dough into 1 to 1-1/2 inch balls. With lightly floured or dry palms, roll each scoop into a smooth sphere and place on the parchment-lined sheet about 1 inch apart. Refrigerate for 60 minutes to firm up; chilling helps the coating adhere smoothly.Prepare the white coating:About 5–10 minutes before the dough is fully chilled, melt the white candy coating in a microwave-safe bowl at 50% power. Heat for 1 minute, stir, then continue in 30-second bursts, stirring between each, until fully melted and glossy. Keep the coating warm but not hot to avoid melting the truffle centers when dipping.Dip and set:Using a fork or dipping tool, lower each chilled truffle into the white coating, ensuring full coverage. Tap the fork on the bowl edge to remove excess coating, then place the coated truffle back on the parchment. Return the tray to the refrigerator for 30 minutes to set the coating.Decorate:Melt the chocolate melting wafers until silky smooth and spoon or pipe a small dollop onto each truffle. Top with a stemmed maraschino cherry and a sprinkle of rainbow decorations before the chocolate firms so everything adheres. Chill another 30 minutes to fully set the decorations before serving.

Storage Tips

Store the truffles in a single layer or separated by parchment in an airtight container in the refrigerator for up to one week. For longer storage, freeze them flat on a sheet until firm, then transfer to a freezer-safe container layered with parchment—label with date and use within three months. Thaw in the refrigerator overnight before serving to avoid condensation that can dull the coating. If reheating slightly, allow air-drying at room temperature for 10–15 minutes to refresh the sheen of the coating before plating.

Ingredient Substitutions

If you need dairy-free options, try vegan cream cheese and a dairy-free white coating; note the texture may be slightly softer. Swap walnuts for pecans or toasted almonds for different crunch profiles. For a gluten-free approach, use a certified gluten-free white cake mix and ensure coatings and wafers are labeled gluten-free. Replace maraschino cherries with a small fresh banana chip and a mint leaf for a less sweet garnish. Each substitution shifts texture and flavor slightly, so toast nuts and adjust chilling times as needed.

Serving Suggestions

Serve these as a centerpiece on a dessert platter alongside fresh fruit, mini cupcakes, or salted shortbread for textural contrast. They shine at brunch buffets or afternoon tea with a pot of strong coffee or black tea to cut through the sweetness. For a festive party, arrange truffles on a tiered stand and add edible flowers or gold sprinkles. A few warmed up slightly are delightful with a scoop of vanilla ice cream for a playful sundae twist.

Cultural Background

While not rooted in any single traditional cuisine, these treats borrow from classic American confectionery ideas—box-mix convenience, cream-cheese frostings, and the banana-split motif (banana, cherry, chocolate). The technique of forming candy-like balls and coating them echoes truffle-making methods from European patisserie, adapted to accessible American pantry ingredients. The result blends nostalgia with simple technique, making it a beloved choice for casual celebrations.

Seasonal Adaptations

Adjust for spring by using freeze-dried strawberry powder mixed into the coating, or for autumn, fold in a pinch of cinnamon and swap the walnuts for pecans. Holiday versions can include crushed candy canes or a cranberry-cherry garnish. In summer, serve slightly chilled with fresh mango or toasted coconut sprinkled on top for tropical flair. Each seasonal change is a minor swap that brightens the flavor profile while keeping the core method intact.

Meal Prep Tips

Make the dough up to 48 hours ahead and keep it tightly wrapped in the refrigerator; portion into balls immediately before dipping. If prepping for a party, coat half the batch with white chocolate and half with a milk-chocolate coating for variety. Use labeled, stackable containers and separate layers with parchment to prevent sticking. When transporting, keep the truffles chilled in an insulated cooler to maintain structure and prevent melting of the coating.

These banana truffles are more than a simple sweet—they’re a small, shareable delight that combines texture, color, and a hint of whimsy. Make a double batch for gatherings; they disappear fast and always invite compliments. Enjoy the process and personalize the garnish so each plate tells your story.