Caramelized Banana & White Chocolate Truffles
I am obsessed with all things caramelized banana. It’s all you have to say and I will consume whatever it is you are referring to. I am not sure what made me want to try to whip these bad boys up (maybe the super ugly brown bananas crowding my counter?) but I am so happy I did because they turned out amazing!
Originally, I had the idea of incorporating tahini in these, as caramelized banana and tahini go so well together. But, I had a jar of sunbutter that I needed to use up and they turned out equally amazing. However, you can use any sort of nut or seed butter and they are sure to come out perfectly (I would also recommend cashew!)
Another note, I have made these two different ways: One, with all coconut flour and Two, with half coconut flour and half protein powder. Both turn out amazing, but I always recommend playing around with the texture, as different flours/powders yield different results.
I hope you guys love these as much as I did and be sure to tag me on Instagram @danishealthyeats if you try them!
Caramelized Banana & White Chocolate Truffles

Ingredients:
- 1 Super Ripe Banana
- ¼ cup Sunflower Seed Butter*
- ¼ cup + 1-2 tbsp maple syrup
- pinch of salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ cup coconut flour*
- 1 tsp maca powder (optional)
- 1 1/2 cups white chocolate
- 1 tbsp coconut oil
Instructions:
- In a small sauce pan over medium heat, add the sliced banana and 1/4 cup maple syrup. Stirring occasionally, cook the banana until most of the maple syrup is gone and the banana has caramelized.
- In a food processor, combine the cooked banana and the remaining ingredients (including the additional 1-2tbsp maple syrup) and process until a dough forms.
- Taste and adjust as needed. If your dough is overly sticky, add a little extra coconut flour. If it needs more sweetness, add more maple syrup.
- Roll the dough into balls and place on a parchment-lined baking sheet. Place in the freezer for 15 minutes or so to allow them to harden slightly.
- In the meantime, heat the white chocolate and coconut oil until completely smooth. Then, dip each ball into the mixture. Return to the cookie sheet and place back in the freezer to allow the chocolate to set. Enjoy!