This recipe for banana truffles is one of those desserts that feels both nostalgic and a little bit magical. I first made these on a rainy Saturday afternoon when I wanted something sweet but not fussy. The combination of softened cream cheese and boxed white cake mix creates a luscious, slightly tangy base that reminds me of the banana cream pies my grandmother used to make. Adding crushed pineapple and chopped walnuts gives a bright, tropical lift and a welcome crunch, while a thin slice of banana tucked into each ball delivers that unmistakable fresh banana note. They became an instant favorite at family gatherings — people kept coming back for seconds and asking for the recipe.

What I love about these bite-sized treats is how forgiving they are. The dough is simple to make by hand, and chilling firms the truffles so they dip beautifully. The white candy coating creates a smooth, glossy finish that looks professional, and a drizzle of melted chocolate plus a stemmed maraschino cherry and rainbow sprinkles turns each piece into a tiny celebration. I often prepare these for potlucks and holidays because they travel well and always disappear quickly. Make sure the cream cheese is truly at room temperature to get a silky texture, and drain the pineapple thoroughly so the truffles hold their shape. Once you try them, they’ll likely become a requested dessert in your house too.

Ingredients

• White cake mix (15.25 ounce box): I recommend a basic brand without pudding in the mix; the dry mix provides structure and sweetness. The 15.25 ounce size yields a soft, dough-like base when combined with cream cheese. Heat-treat if using straight from the box for no-bake preparations.
• Cream cheese (8 ounces, softened): Full-fat block cream cheese gives the best texture and flavor. Let it come to room temperature on the counter for 30 to 60 minutes and stir until completely smooth to avoid lumps in the dough.
• Vanilla extract (1 teaspoon): Use pure vanilla extract for depth of flavor; it complements the banana and pineapple notes without dominating them.
• Crushed pineapple (1/2 cup, well drained): Canned crushed pineapple is convenient; press firmly in a sieve or thin towel to remove excess liquid so the truffles hold their shape and do not become soggy.
• Chopped walnuts (3/4 cup): Lightly toast for extra aroma if you like, then cool and chop. Walnuts add a pleasant crunch and slightly bitter contrast to the sweet coating.
• Banana (1 medium, sliced): Use a ripe but firm banana for best texture; slice thinly so a piece can be tucked into each truffle ball without overwhelming the bite.
• White candy coating (8 ounces): Candy coating or melting wafers melt smoothly and create a shiny shell. Choose a good-quality brand for even coverage.
• Chocolate melting wafers (1/2 cup): For drizzle decoration; dark or milk-flavored wafers both work. Melt until silky and use a spoon to drizzle over chilled truffles.
• Rainbow sprinkles and stemmed maraschino cherries: These are for garnish. Use stemmed cherries so they sit neatly on top of each truffle and add a festive pop of color with sprinkles.

Instructions

Prepare workspace and parchment: Line a large cookie sheet with parchment paper and have your cookie scoop, bowls, and refrigerator ready. Organization makes the dipping step much easier. Set aside chilled trays for finished pieces. Combine base ingredients: In a medium mixing bowl, use a sturdy spoon or hand mixer on low to cream together the heat-treated white cake mix, softened cream cheese, and vanilla until the mixture becomes uniform and dough-like. Scrape the bowl sides to ensure there are no dry pockets. The texture should be pliable but not wet. Fold in add-ins: Gently fold in the well-drained crushed pineapple, chopped walnuts, and sliced banana pieces so they distribute evenly. If the banana releases a lot of moisture, pat slices dry before folding. Aim for a balanced mixture where each scoop contains some pineapple, nuts, and banana. Scoop and shape: Using a 1 to 2 inch cookie scoop, portion the mixture and roll each portion between your palms into smooth balls about 1 to 1.5 inches in diameter. If the dough sticks, lightly dampen your palms with water. Place the formed balls on the prepared parchment, spacing them at least an inch apart. Chill to firm: Refrigerate the truffle balls for 1 hour to firm up. Chilling ensures they keep their shape when dipped and creates a creamier interior texture. While chilling, prepare your coatings so they are warm and ready to use. Melt coatings: About five to ten minutes before the end of the chilling time, melt the white candy coating in a microwave-safe bowl at 50 percent power for one minute, stir, then continue in 30 second intervals, stirring between each, until fully melted and smooth. Keep the coating warm but not hot. Dip each ball: Working quickly, dip each chilled truffle into the melted white coating, using a fork or dipping tool to fully enrobe the ball. Tap the tool gently on the side of the bowl to remove excess coating and place the coated truffle back on the parchment. Return the tray to the refrigerator for 30 minutes to set. Decorate: Melt the chocolate wafers until silky using the same gentle microwave technique. Spoon a small dollop or drizzle of melted chocolate over each truffle, top with a stemmed maraschino cherry, and add rainbow sprinkles immediately before the chocolate sets. Chill an additional 30 minutes to finalize the coating and firm the interior.

Storage Tips

Store finished pieces in a single layer in an airtight container in the refrigerator for up to 7 days. If stacking is necessary, place a sheet of parchment between layers to prevent sticking. For longer storage, freeze the truffles on a tray until solid, then transfer them to a freezer-safe container with parchment between layers; they will keep for up to three months. Thaw in the refrigerator for a few hours before serving to keep the coating intact and the interior creamy. Avoid room temperature storage for more than a few hours because the cream cheese center softens quickly.

Ingredient Substitutions

If you need to adjust ingredients, swap walnuts for toasted pecans or finely chopped almonds for a different nutty profile. For a nut-free option use crushed toasted oats or crisped rice cereal to add crunch. Replace maraschino cherries with dried cherries or a small slice of fresh strawberry for a less sweet garnish. If white candy coating is unavailable, use high-quality white chocolate chips tempered carefully or a combination of almond bark and a little vegetable shortening for a smoother melt. For a lower sugar finish, use sugar-free candy coating, keeping in mind texture differences.

Serving Suggestions

Present these as part of a dessert platter alongside chocolate-covered strawberries, small cookies, and coffee. They work well on a tiered tray at showers or holiday parties and pair beautifully with a cup of strong coffee or a glass of chilled dessert wine. For a brunch presentation, serve with fresh fruit slices and a bowl of lightly whipped cream. Garnish with a mint sprig for color contrast, or pipe a tiny rosette of whipped cream under the cherry for a classic look.

Cultural Background

These truffles are a variation on the classic southern no-bake truffles and vintage cake-ball treats that became popular as a way to repurpose boxed mixes into elegant confections. Using cake mix as a base is a technique born from mid-century home cooking convenience, and the combination of cream cheese with cake mix yields a dense, fudgy interior reminiscent of traditional cream cheese-based confections. The addition of pineapple and banana nods toward tropical American adaptations that add brightness to rich desserts.

Seasonal Adaptations

In summer, swap the sprinkles for toasted coconut and a tiny pineapple wedge for a tropical vibe. During the holidays, use red and green sanding sugar and a small candied cranberry instead of the cherry. For Valentine’s Day, coat in pink-tinted white candy and decorate with heart-shaped sprinkles. In cooler months, fold a pinch of cinnamon or nutmeg into the mixture to give a warm spice note that complements the banana and walnut flavors.

Meal Prep Tips

To streamline for events, form all the truffle centers and freeze them on a tray until solid; the frozen centers dip more cleanly and take less time to set afterward. Keep melted coatings at a warm but safe temperature in a small slow cooker on the lowest setting during large-batch dipping. Label your storage containers with date and flavor variations, and pack coated truffles in single layers separated by parchment when transporting to prevent smudging.

These banana truffles are a joyful hybrid of old-fashioned comfort and modern convenience. They are easy to personalize, travel well, and always spark fond memories at the table. Try them once and you may find yourself making them for every gathering.