Place vanilla wafers in a food processor and pulse until they are reduced to crumbs.
Add the cream cheese and mashed bananas to the food processor. Pulse until a stiff batter forms.
Scoop the mixture and roll into small balls, about 1.5 inches in diameter.
Freeze the balls for 15 minutes to firm them up.
While the balls are freezing, melt the white chocolate in a double boiler on the stove top.
Once the balls are firm, dip each into the melted chocolate, ensuring they are completely coated.
Place the chocolate-covered balls on parchment paper and immediately top each with a banana chip.
Refrigerate the truffles until the chocolate is fully set.
Serve chilled. Store any leftovers in the refrigerator.