This recipe for banana truffles is one of those joyful discoveries I made while cleaning out the pantry and craving something sweet but effortless. I first assembled these on a rainy Sunday afternoon when I had a box of white cake mix that had already been heat-treated, a ripe banana that begged to be used, and a block of cream cheese that was calling my name. The result was unexpectedly sophisticated: a tender, creamy center flecked with crunchy walnuts and bright notes of crushed pineapple, all wrapped in a crisp white chocolate shell and topped with a tiny stemmed cherry. It quickly became a party favorite and a staple when I need an elegant, no-bake dessert.

What makes these special is how approachable they are. The texture is a silky, compact filling similar to a truffle but with a gentle banana sweetness and tropical lift from the pineapple. The white candy coating gives a clean, bakery-style finish and the chocolate drizzle adds contrast both in flavor and appearance. I love making a big batch to keep in the fridge for weekday treats, and they travel beautifully to potlucks. Every time I bring them out, someone asks for the recipe — and they’re always surprised that no oven is required.

Ingredients

• 15.25-ounce box white cake mix (heat-treated): The heat-treated variety is designed to be safe to eat without baking; look for boxes labeled "heat-treated" or "no-bake". Brands vary, but Duncan Hines and Pillsbury are commonly available. This provides structure and sweetness.
• 8 ounces cream cheese, softened: Full-fat cream cheese (Philadelphia or store brand) gives the best texture and flavor — allow it to come to room temperature so it blends smoothly.
• 1 teaspoon vanilla extract: Pure vanilla adds depth; use Nielsen-Massey or another pure vanilla for the cleanest flavor.
• 1/2 cup crushed pineapple, very well drained: Canned crushed pineapple packed in juice works; press it in a sieve or line with paper towels to remove excess liquid so the mixture isn’t too wet.
• 3/4 cup chopped walnuts: Toasting walnuts for 5 minutes in a dry skillet deepens their flavor — chop them to small pieces so they distribute evenly in the dough.
• 1 medium banana, sliced and mashed slightly: Use a ripe banana with some brown speckles for sweetness; mash or thinly slice so it blends without large chunks that make shaping difficult.
• 8 ounces white candy coating: Candy melts or almond bark melt smoothly and set with a shiny finish. If using white chocolate, tempering or using coating specifically designed for dipping is recommended.
• 1/2 cup chocolate melting wafers: For the contrasting drizzle — use dark or semi-sweet wafers for sharp flavor against the sweet white coating.
• Rainbow sprinkles and stemmed maraschino cherries: Small stemmed cherries (look for jars labeled "cocktail cherries with stems") and nonpareil sprinkles make the truffles festive.

Instructions

Prepare a work surface: Line a large cookie sheet with parchment paper and set it within reach. Parchment prevents sticking and makes transferring the chilled truffles effortless. Keep a small bowl of warm water nearby for smoothing hands if needed. Make the base mixture: In a medium mixing bowl, beat the softened cream cheese with the white cake mix and vanilla until a cohesive, dough-like consistency forms. Scrape the bowl frequently to ensure no lumps remain — the mixture should be pliable, not sticky. If the banana is very ripe and loose, fold it in gently so the dough remains shapeable. Fold in mix-ins: Add the well-drained crushed pineapple, chopped toasted walnuts, and mashed banana slices. Fold with a spatula until evenly distributed; avoid overmixing which can warm the mixture and make chilling take longer. Scoop and chill: Use a 1- to 2-inch cookie scoop to portion the mixture. Roll each portion between your palms to form smooth 1 to 1-1/2 inch balls. Place them on the prepared parchment, leaving a little space between each. Refrigerate for 1 hour to firm up so they hold through coating. Prepare the white coating: About 5–10 minutes before the truffles finish chilling, melt the white candy coating in a microwave-safe bowl at 50% power for 1 minute, stir, then continue at 30-second intervals, stirring between, until glossy and pourable. Avoid overheating which can seize the coating. Dip the truffles: Using a fork or dipping tool, submerge each chilled truffle into the melted white coating, tapping off excess on the edge of the bowl. Return the coated truffle to parchment. Work quickly but gently; if the coating thickens, reheat for short bursts at 50% power. Chill to set: Refrigerate the coated truffles for 30 minutes to let the shell firm. Meanwhile, melt the chocolate wafers in the same 50% power intervals until smooth. Decorate and finish: Spoon a small dollop or use a piping bag to apply a delicate chocolate drizzle over each truffle, place a stemmed maraschino cherry on top, and lightly sprinkle with rainbow sprinkles while the drizzle is still tacky. Return to the refrigerator for another 30 minutes before serving so everything sets perfectly.

Storage Tips

Store the truffles in a single layer or separated by parchment in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator to prevent condensation that can dull the coating. If the white shell loses shine after refrigeration, allow the pieces to come to room temperature briefly; the sheen often returns as the surface relaxes.

Ingredient Substitutions

If you need to avoid nuts, replace walnuts with toasted pumpkin seeds or omit them entirely and add 1/4 cup of finely shredded coconut for texture. Substitute cream cheese with a dairy-free cream cheese (note this will alter flavor and texture) to make a dairy-free version, but choose a high-quality product for best results. Swap the white candy coating for milk or dark chocolate for a less sweet finish; if using real chocolate, temper it or thin with a little coconut oil for easier dipping.

Serving Suggestions

Present these on a small dessert platter lined with doilies or on cupcake liners for easy picking. Pair with strong coffee, espresso, or a fruity dessert wine — the bright pineapple and banana cut beautifully through richer beverages. For brunch, serve alongside fresh berries and a cheese board to balance sweetness. Garnish plates with extra chopped toasted walnuts and a dusting of cocoa for contrast.

Cultural Background

While not a traditional confection from a single region, these truffles draw on American homestyle no-bake traditions where boxed cake mix is repurposed into quick desserts. The technique of combining cake mix with a soft binder to create filled confections has roots in pan-American home baking, popularized for its speed and consistency. The presentation — white coating and cherry — mirrors classic diner and bakery aesthetics from mid-20th century America.

Seasonal Adaptations

In summer, use fresh drained crushed pineapple and top with a fresh mini bright cherry if available. For winter holidays, swap rainbow sprinkles for crushed peppermint or finely chopped pistachios and use a red maraschino cherry for festive color. Add a pinch of cinnamon or nutmeg to the filling in fall for warm spice notes.

Meal Prep Tips

Make the filling ahead and keep it refrigerated for 48 hours; portion and freeze the balls on a tray, then dip and finish from frozen when you need them. Label containers with date and type; for parties, dip half the batch in white coating and half in dark chocolate to offer variety. Use shallow, wide bowls for melting coatings to make dipping easier and speed up the process.

These banana truffles are a small labor of love that reward you with elegant presentation and big flavor. They’re perfect when you want something impressive without the fuss of baking — try them once and you’ll understand why they’ve become a favorite in my kitchen and at gatherings.