In a mixing bowl, combine the mashed bananas, softened cream cheese, powdered sugar, and vanilla extract. Mix well until smooth and creamy. This mixture will be the base of your truffles.

Fold in the vanilla wafer crumbs and chopped pecans (if using) until evenly distributed. The crumbs will help give the truffles structure and a delicious flavor.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes, or until the mixture is firm enough to scoop.

Once the mixture is firm, use a melon baller or small scoop to portion out the filling. Roll each portion into a ball between your palms to create uniform truffles.

Place the rolled truffles on a baking sheet lined with parchment paper. Once all truffles are formed, return them to the refrigerator for another 15 minutes to firm up.

In a double boiler or microwave-safe bowl, melt the white chocolate chips with the coconut oil. If using a microwave, heat in 30-second intervals, stirring in between, until smooth. The coconut oil helps the chocolate melt evenly and gives it a nice sheen.

Remove the truffles from the refrigerator. Dip each truffle into the melted white chocolate, ensuring it is fully coated. Use a fork to lift it out, allowing excess chocolate to drip off.

While the chocolate is still wet, roll the truffles in crushed vanilla wafers or sprinkle with mini chocolate chips for decoration.

Place the coated truffles back on the parchment-lined baking sheet.

Once all truffles are coated, refrigerate them for at least 15 minutes to allow the chocolate to set.

Serve chilled or at room temperature. Enjoy your delightful Banana Pudding Easter Truffles!