Name: Pumpkin banana bread truffles recipe by Anjali Valecha at BetterButter
Prep time: 50 min
Cook time: 120 min
Total time: 170 min
Yield: 9
Ingredients: For pumpkin banana bread; 1 1/2 cup flour; 3/4 cup pumpkin puree; 2 ripe bananas, mashed; 1/2 cup malai or fresh cream; 1/2 cup Sugar; 2 Eggs; 1 tsp Baking powder; 1/2 tsp baking soda; Pinch of salt; 1 tsp Cinnamon powder; 1 tsp vanilla essence; For Chocolate Ganache; 1 cup dark Chocolate; 1/2 cup Heavy Cream; For orange ganache; 1 cup orange chocochips; 1/2 cup Heavy Cream; 1 tsp butter; For green ganache; 1/4 cup white chocochips; 1 tbsp heavy cream; 1 drop green colour; Few chocolate shavings, for garnish

Ingredients Serving: 9

For pumpkin banana bread
1 1/2 cup flour
3/4 cup pumpkin puree
2 ripe bananas, mashed
1/2 cup malai or fresh cream
1/2 cup Sugar
2 Eggs
1 tsp Baking powder
1/2 tsp baking soda
Pinch of salt
1 tsp Cinnamon powder
1 tsp vanilla essence
For Chocolate Ganache
1 cup dark Chocolate
1/2 cup Heavy Cream
For orange ganache
1 cup orange chocochips
1/2 cup Heavy Cream
1 tsp butter
For green ganache
1/4 cup white chocochips
1 tbsp heavy cream
1 drop green colour
Few chocolate shavings, for garnish

Instructions

To make the pumpkin banana bread, sift all the dry ingredients, flour, baking powder, baking soda, salt, cinnamon powder and keep aside.
In a blender, take banana and blend it with sugar, then add pumpkin puree ,cream ,vanilla essence and egg yolks and blend it again.
Take the egg whites and whip them till soft peaks.
Take the pumpkin banana blend and add flour mix to it in batches till incorporated.
Slowly fold in the egg whites and pour the mix in a loaf pan lined with parchment paper.
Bake this in a preheated oven at 180 degree for 30-35 mins or until a skewer comes out clean.
For the chocolate ganache, add the dark chocolate and cream to a microwave safe dish and heat in microwave for 1 min and then in pulses of 30 seconds each till the cream just starts simmering.
Leave it covered for 2 mins and then whip it nicely till all the chocolate melts.
For the orange ganache, I took orange chocochips and cream in a microwave safe dish and heat till 1 min and then in pulses of 30 seconds. Cover and then whip nicely, after adding butter for a shine.
Similarly, make the green ganache with white chocochips and cream, heating in microwave in a similar method as above. Cover and then add a drop of green gel color and then mix it up nicely till the chocolate melts.
After the bread is done, let it cool and then demould. Let it cool a bit.
Take half of the loaf and crumble it into finer crumbs with hands, add some chocolate ganache to it to roll out small smooth balls out of the mix.
Take these balls and and dip them in orange ganache, remove excess by holding with a fork and then place the coated truffles in a dish lined with foil.
Freeze these truffles for an hour in the freezer.
Meanwhile add some chocolate ganache to the orange ganache to make a little dark orange color. Pout this in a piping bag with a small hole cut in the corner.
Similarly pour the green ganache after cooling, in a piping bag with a small hole cut.
Take out the truffles from freezer and then make markings with the dark orange ganache to make the pumpkin creases.
Use the green ganache to make vines on the pumpkins.
Garnish with some chocolate shavings to make the stem of the pumpkins.
Freeze them for an hour again before serving these beauties to you little ones as well as older, all will relish equally.

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