Banana Cake Balls Wrapped in Chocolate

“This is one of JELLO's spring recipes this year. I like the recipe cause you can make cake pops without owning a special pan.”
READY IN:
30mins
YIELD:
36 Cake pops
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml milk, cold
  • 96.38 g packagevanilla flavor instant pudding mix
  • 1 fully ripe banana, mashed
  • 304.75 g lb cake, thawed, crumbled into fine crumbs (I think another yellow cake would work)
  • 0 milk chocolate candy bar, chopped
  • 29.58 ml multi-colored candy sprinkles (or another decoration, nuts come to mind)

Directions

  1. STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
  2. TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
  3. SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
  4. MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
  5. TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
  6. If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
  7. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.
  8. Let stand until coating is firm.

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