Prepare the banana. Mash the ripe banana in a bowl until smooth. Try to remove large lumps so the truffle mixture rolls more easily.
Mix the creamy base. Add the caramel, softened cream cheese, vanilla extract, and salt. Stir until the mixture looks smooth and evenly combined.
Add the biscuit crumbs. Stir in the biscuit crumbs a little at a time. The mixture should become thick, soft, and easy to scoop. If it feels too wet, add more crumbs one tablespoon at a time.
Chill the mixture. Cover the bowl and refrigerate it for about 30 minutes. This helps the filling firm up and makes shaping much easier.
Roll into balls. Scoop small portions and roll them between your hands. Aim for bite-sized truffles, about one tablespoon each.
Freeze briefly. Place the rolled balls on a lined tray and freeze them for 15–20 minutes. This helps them hold their shape when dipped in chocolate.
Melt the chocolate. Melt the chocolate gently in short intervals, stirring often. Add coconut oil if you want a thinner, smoother coating.
Dip the truffles. Coat each chilled ball in melted chocolate. Let the extra chocolate drip off before placing it back on the tray.
Add toppings. Sprinkle crushed biscuits or banana chips on top before the chocolate sets. You can also drizzle caramel over the finished truffles.
Chill until set. Refrigerate the truffles until the chocolate shell is firm. Serve cold for the best texture.
