Banana Bread Truffles

0 Using a bread knife, slice off the crust of the banana bread. (The dark crust can be difficult to break apart.)
1 Using your fingers or a fork, crumble the banana bread into very small pieces in a medium mixing bowl. Add cream cheese to the bowl and, using a fork, mash the banana bread crumbs and cream cheese into a creamy, uniform consistency.
2 Using your hands, roll the banana bread/cream cheese mixture into even balls 1-2 inches in diameter. (This should produce about 50 truffles, but there is no need to be precise - make them larger or smaller if you prefer.) 
3 Place the banana bread balls on a wax paper-lined baking sheet and refrigerate for at least 30 minutes (and as long as overnight).
4 When you're ready to coat the truffles in chocolate, melt the chocolate in the microwave (or in a double boiler), stirring every 10 to 20 seconds so that it melts evenly. 
5 Working with a few truffles at a time, drop the chilled banana bread balls in the melted chocolate. Gently transfer the balls between two forks to allow excess chocolate to drip back into the bowl. (Note: if at any point the chocolate cools to a point that it is hard to use, just microwave it again until soft and smooth.)
6 Return the chocolate-dipped truffles to the baking sheet to cool.
7 If you'd like, you can gently grate a little extra chocolate over each truffle before the chocolate hardens.
8 Allow the truffles to cool at room temperature until firm and then transfer to the refrigerator. 
9 Store truffles in the refrigerator for up to 5 days. Serve chilled.