I like them, they're ok. I prefer cake balls made with real chocolate not dipping melts.
Something about that flavor of dipping melts is just not right--chemically? metallic?
The one thing that I hated about making cake balls is the batter is a little too delicate, sure I'm not a professional and really haven't made them a lot, so I could get better with practice.
With these banana bread balls, the dough/batter is so much easier to dip. Heartier, less chances of it falling apart when you dip them in chocolate.
Who doesn't love easier?
(sorry for the moisture droplets on the chocolate; it's been a hot & humid summer on cape cod)
So yes, these banana bread balls were a HUGE success; I was truly happy with the first run.
I'm certain you will be too.
Great idea to make with the kids. Just have your dipping station set up and it's so easy.
I highly recommend using the nuts--you really want that texture. You could also stick them on a stick.
So easy to make really. If you want to find a 'hard part'? It would dipping the balls in chocolate.
Take a perfectly cooked loaf of banana bread, smash it up and mix with cream cheese.
Roll into 1-2 inch size balls. And keep in fridge till ready to dip. Make sure the balls are always kept cold before dipping.
Get your dipping station ready.
For dipping, I used a plastic fork. Chopsticks also work well too.
Make sure to sprinkle tops with chopped walnuts!
Let set up until chocolate hardens.
I used milk chocolate for dipping. But dark might work too.
I think these lasted a day in the house? They are really good. A real treat.
I'll be taking a small blogging break for a few days.
Have a wonderful Labor Day weekend.
banana bread balls
I used one of my favorite banana breads: Mama Dips’ Banana Bread.
Feel free to use whatever banan bread recipe you prefer.
1/2 cup shortening
1 cup sugar
1 cup mashed bananas (about 3 medium; the browner, the better!)
3 TB sour cream
1 TB lemon juice
2 cups flour
1 1/2 ts baking powder
1/2 ts salt
1/2 ts baking soda
8 ounces of cream cheese, room temp
2 cups +/- of milk chocolate chips (for dipping)
1 cup of crushed walnuts or pecans, optional
Preheat oven to 350 degrees
In bowl of stand mixer, cream shortening and sugar.
Beat in eggs one at a time; then bananas, sour cream, and lemon juice.
Sift together flour, baking powder, salt, and baking soda.
Slowly add dry ingredients to mixture.
Pour into greased and floured 9x5x3 loaf pan.
Bake for 60 minutes.
Once bread is cooled. Crumble it up in a large bowl until you have crumbs—no large chunks should be remaining.
Add in the softened cream cheese. Mix well. I used my hands to mix this really well. Cover bowl with plastic wrap and let set up, harden.
Line a cookie sheet with parchment paper.
Scoop out 1 or 2 inch balls, roll into fairly uniform balls. If using a medium size ice cream scoop makes it easier then go ahead. Remember you don’t want balls any larger than 2 inches.
Once all balls are done, place in fridge to chill.
Temper milk or dark chocolate. I used about 2+ cups of milk chocolate chips.
You might need a bit more.
Once chocolate is tempered, using a plastic fork or chopsticks, dip balls into chocolate and place on parchment lined cookie sheet.
Sprinkle the balls with the chopped nuts while chocolate is still soft.
It takes a while for the chocolate to harden or you can place them in the fridge to speed up the process.
They keep covered in air tight container in the fridge for about 3 days.
Should make about 25 balls; dependent on the size you roll them.