Make caramel and allow to cool on a sheet of parchment paper. Place white chocolate chips in a bowl. Microwave the cream until it's steaming hot, about 45 seconds. Pour cream over white chocolate chips and cover bowl. Let sit for a few minutes or until the chocolate chips are melted. If the cream doesn't melt the chocolate completely microwave for 30 second intervals until the chocolate and cream mixture is melted. Add the banana flavoring and allow mixture to cool. In another bowl, melt the dark chocolate in the microwave for 30 seconds at a time, stir after each interval until chocolate is melted. (ususally takes between 1 minute to 1:30 total time, but do intervals or you will scorch your chocolate) It should have a nice shine to it. Move dark chocolate into a plastic Ziploc bag and move chocolate around with your hands so the temperature drops, this will help temper your chocolate which gives it it's shine and snap. Once the chocolate is cooler but still soft enough to pipe, snip the end off the zip lock bag and pipe about 1/4 of the truffle mold full with dark chocolate. Take a small piece of caramel and roll it into a ball. Dip that ball in the white chocolate banana mixture and roll that into a ball again with the caramel inside. Place that ball into the dark chocolate lined truffle mold and use the dark chocolate in the bag to cover the sides and back of the truffle with more dark chocolate. Tap the mold on the counter several times to ensure you get a bubble free and smooth truffle.  Place into the freezer for roughly 20 minutes or until the chocolate feels firm enough to remove from the molds. They will store at room temperature or in a refrigerator.