Best Banana Bread Cake Truffles Recipe By Tasty Recipes

BANANA BREAD SNACK CAKES

Steps:

• Preheat oven to 350°. In a bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan., Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners' sugar.

ULTIMATE BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang on the long sides so it will be easy to lift out the bread, and spray again.
• Add the butter to a medium nonstick pan over medium heat. Cook, stirring occasionally, until the butter turns amber brown and smells nutty, about 3-4 minutes. Watch carefully so the butter does not burn. Remove the pan from the heat and set aside to cool for 10-15 minutes.
• Add cooled brown butter and brown sugar to a large bowl. Beat with an electric hand mixer on medium speed until evenly combined, about 1 minute. Add the egg and beat until light and fluffy, 3-4 minutes.
• In a medium bowl, combine the mashed bananas, sour cream, and vanilla and mix with a rubber spatula until well combined.
• In a separate medium bowl, whisk together the flour, salt, baking soda, and cinnamon.
• Alternate adding the flour mixture and banana mixture to the butter mixture, starting and ending with flour and folding with a rubber spatula between each addition until just incorporated. Fold in the chocolate chunks.
• Pour the batter into the prepared loaf pan and smooth with an offset spatula, then sprinkle the turbinado sugar on top.
• Bake the banana bread until golden brown and a toothpick or cake tester inserted in the center comes out clean, 60-70 minutes. Set the loaf pan on a wire rack to cool for at least 1 hour, then lift out the banana bread and slice.
• Enjoy!

BANANA BREAD TRUFFLES

Steps:

• Preheat the oven to 325 degrees F and spray a 9-by-5-inch loaf pan with cooking spray.
• Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition.
• Mash the bananas in a small bowl (you should have about 1 cup), then add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, milk, baking powder, baking soda, cinnamon and salt and beat until just combined.
• Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour. Slice the dark crispy edges off all 4 sides of the bread.
• Line a baking sheet with parchment paper. Crumble the bread into very small pieces in a large bowl. Add the frosting and mix with a spoon until the bread is a creamy consistency that can be rolled into a ball without crumbling. Roll the banana bread mixture into heaping teaspoon-sized balls with your hands (about 1/2 ounce each) and place them on the lined baking sheet. Chill the truffles in the refrigerator until cold, about 2 hours and up to overnight.
• Put the chocolate chips and oil in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
• Toss the truffles, one at a time, in the chocolate mixture until completely coated. Use a fork to remove the truffles from the bowl and return to the lined baking sheet. Sprinkle with the topping of your choice (if drizzling with caramel sauce or extra melted chocolate, let the truffles harden first). Repeat with the remaining truffles, reheating the chocolate in the microwave in 30-second intervals if beginning to harden. Chill the truffles in the refrigerator until the chocolate is hardened, about 10 minutes.

BANANA CREAM CHOCOLATE TRUFFLES

Steps:

• Pulse cookies in a food processor until fine crumbs form. In a bowl, beat cream cheese and extract until blended. Beat in banana. Stir in cookie crumbs. Freeze, covered, until firm enough to shape, about 2 hours., Shape mixture into 1-in. balls. Dip cookie balls in candy coating; place on waxed paper-lined baking sheets. Top immediately with banana chips., Refrigerate until set, about 30 minutes. Store in a covered container in the refrigerator.

BEST EVER BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

BANANA BREAD CAKE TRUFFLES RECIPE BY TASTY

Steps:

• Make the banana bread: Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (20 x 12 cm) loaf pan with nonstick spray.
• In a large bowl, mash the bananas until smooth. Add the melted butter and mix well. Add the sugar, egg, vanilla, baking soda, salt, and flour and mix to combine.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
• Make the cream cheese frosting: In a large bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until smooth. Add the powdered sugar and vanilla extract and beat to incorporate.
• Using your hands, finely crumble the banana bread into a large bowl. You should have about 6 cups (690 G).
• Add the cream cheese frosting to the crumbled banana bread and mix well to combine.
• Line a baking sheet with parchment paper.
• Using a 1-ounce (25 G) scoop, portion the banana bread mixture and roll into 24 balls. Set on the prepared baking sheet and chill for at least 10 minutes, or up to 1 hour.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted.
• Dip each banana bread truffle in the melted chocolate, then return to the baking sheet. Top each truffle with a banana chip, then transfer to the refrigerator to set completely, about 15 minutes.
• Enjoy!