Get ready to transform your dessert game with the most magical winter-inspired treat that will make your taste buds dance with delight! These White Chocolate Covered Banana Cake Snowballs are not just a dessert - they're a whimsical experience that combines the rich, comforting flavor of banana cake with the elegant touch of white chocolate and coconut. Imagine biting into a perfectly crafted snowball that melts in your mouth, delivering a burst of tropical banana sweetness and a winter wonderland aesthetic that will impress everyone at your gathering!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 snowballs
Ingredients
- 1 box banana cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 cup white chocolate chips
- 1 cup shredded coconut
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
- In a large mixing bowl, combine the banana cake mix, eggs, vegetable oil, and water. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and free of lumps.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake the cake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely at room temperature, about 1 hour.
- Once cooled, crumble the cake into fine crumbs in a large mixing bowl using your hands or a fork.
- Add 1/2 cup of white chocolate chips to the cake crumbs and mix thoroughly to help bind the mixture.
- Using your hands, form the cake mixture into small, compact balls about
- 5 inches in diameter. Place the balls on a parchment-lined baking sheet.
- Refrigerate the cake balls for 15-20 minutes to firm them up and make them easier to coat.
- Melt the remaining white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth and fully melted.
- Dip each cake ball into the melted white chocolate, ensuring complete coverage. Gently tap off excess chocolate.
- Immediately roll the chocolate-coated balls in shredded coconut, covering them completely.
- Place the coated snowballs back on the parchment-lined baking sheet and refrigerate for 10 minutes to set the chocolate.
- Before serving, dust the snowballs lightly with powdered sugar using a fine-mesh sieve for a snow-like appearance.
- Store the White Chocolate Covered Banana Cake Snowballs in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your cake is completely cooled before crumbling to prevent the mixture from becoming too sticky.
- Use cold hands or slightly dampen them with water when forming cake balls to help them hold their shape.
- For a smoother chocolate coating, add 1 teaspoon of coconut oil to the melted white chocolate chips.
- If the cake balls are too soft, refrigerate them for 30 minutes before coating with chocolate.
- Use a fork when dipping cake balls in chocolate to allow excess chocolate to drip off easily.
- For a more festive look, try using colored sugar or edible glitter instead of coconut.
- If the white chocolate starts to harden while dipping, gently reheat in the microwave for 10-15 seconds.
- For best texture and flavor, serve these snowballs slightly chilled.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
