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My banana fudge is light, creamy, and the perfect use for those browning bananas. Made with 3 key ingredients, I love that there’s no condensed milk OR white chocolate chips!
Transform overripe bananas into banana fudge.
If you thought overripe bananas were reserved for banana bread, then you need to add this banana fudge to your rotation. It tastes like banana pudding had a baby with peanut butter fudge. It’s creamy, sweet, and surprisingly balanced. Plus, it’s so easy to make that you have no reason NOT to try it.
If you’d like to try more homemade candies, we’re enjoying homemade Turkish delight, candy grapes, and almond roca.
Key Ingredients
- Banana. The riper the banana is, the sweeter the fudge to be. I like to choose overly spotty bananas for this.
- Peanut butter. Smooth and drippy peanut butter with no added sugar.
- Coconut oil. Helps keep the fudge firm and adds a buttery, creamy texture. Use refined coconut oil to avoid any coconut flavor. I tested this with butter, and it was quite a failure, so please don’t even attempt it!
- Cinnamon. Optional, but what is a banana dessert without cinnamon?
How to make banana fudge
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep. Line a 12-count muffin tray with muffin liners.
Mash the bananas. In a large mixing bowl, mash the bananas.
Finish the fudge batter. In a microwave-safe bowl, melt the coconut oil and nut butter. Pour into the mixing bowl and stir to combine.
Chill. Pour the fudge mixture into the muffin tins and refrigerate or freeze until firm.
Arman’s recipe tips
- Swap the nut butter. Use almond butter, cashew butter, or any type of nut butter you prefer.
- Or make it nut-free. Satisfy a nut allergy and make this fudge recipe with sunflower seed butter or tahini instead.
- Add more banana flavor. Add one teaspoon of banana extract.
- Make fudge bars. Pour the batter into a square baking pan lined with parchment paper, leaving a few inches of parchment sticking out of the top of the pan. Once firm, pop the fudge from the pan and slice with a warm, sharp knife.
- Garnish the fudge with crushed vanilla wafers, banana slices, crushed peanuts, shredded coconut, or a drizzle of melted chocolate.
More fudge recipes to try
Banana Fudge (3 Ingredients!)
Video
Ingredients
- 2 large bananas mashed
- 1 cup peanut butter can sub for another nut butter or nut free alternative
- 1/4 cup coconut oil
Instructions
- Line a 12 count muffin tray with muffin liners and set aside.
- In a large mixing bowl, add your mashed bananas and set aside.
- In a microwave-safe bowl or stovetop, melt your coconut oil with your nut butter. Pour into the mixing bowl and stir through the mashed banana until fully incorporated.
- Divide mixture amongst muffin tins and refrigerate or freeze until firm.
Uu it must be very fudgy, at least on photo it looks fudgy. Good.
I tried your soft pretzel recipe it was delicious so I ordered your free cook book you have great recipes very easy I can’t wait to try more I am a senior so I enjoy easy recipes thank you so much
Thanks, Nicki!
This was really good! I made it as listed but with cashew butter verses peanut butter. I wanted smaller bite sized pieces so I used mini-cupcake liners and a mini-cupcake pan instead of regular sized. It’s the perfect little bite of sweet after a meal.
Can you use PBFit powder instead of regular peanut butter?
I haven’t tried but feel free to experiment and see!
This page says that there’s a step-by-step video “below,” and I’ve checked and checked and checked and checked and I just can’t find anything. Would you mind telling me how I can find it? Pretty please and thank you.
I made these banana fudge dey were quite nice thanks for sharing
Sounds good I will let mine sit in fridge.
Perfect!
How much cinnamon shoukd i use please?
Hi! Start with 1 teaspoon and taste test and see if it is enough! 🙂
Any suggestions on substitutions for keeping it vegan for coconut allergy? Thanks
Hi Lalla, you could try subbing it for vegan butter, but I haven’t tried it myself.
What exactly is drippy cashew butter? I think I am going to have to make my own cashew butter so any tips appreciated!!
Hi Kirsten- It’s when there are zero chunks and it’s similar to smooth peanut butter. I make my own and I continue blending until a super, super liquid consistency. Sometimes adding a teaspoon of coconut oil helps 🙂
Wow! You have started something here, and I don’t know where it will end! We have some of your basic recipe in the freezer now, but….. when I tasted it, I was surprised that there was no *salt* in the recipe…… (did I miss it?). Well, I missed it when I tasted the unfrozen fudge base. At first I thought that maybe I should add sugar…., but instead reached for the cinnamon. When I did, my eyes spotted the salt….., and history was made. I salted it a little. Then a little more. Then perhaps just a tiny tad too much, but with that tiny tad too much, it finally dawned on me that this would be a great pretzel dip!!! My daughter and I are devouring some now (while the rest is in the freezer to protect ourselves from ourselves! If I food blogged myself, I’d be blogging about my planned changes soon: pumpkin and walnut butter….., maybe with some sriracha sauce —- and plenty of salt, of course! Perhaps dippers could be sweet potato fries, or dried okra, or….., well, I’m sure it will come to you if you whip it up. Or it will when I do…..! Then I’ll be thinking about carrots, and apples, and ….. who knows what next! Thank you! Thank you! Thank you!
Hahahahaha those sound delicious, Rainah!! I have SO much stuffed in my freezer- I go crazy eating them all!
If ice cream is a standard pancake topping where you live, then I should have chosen Sydney for study abroad. I’m craving drippy rainbow sprinkle soft serve in Union Square *crying face*.
Urgh. I shall never forgive you.
Banana fudge?! Sounds interesting! I’m a huge fan of banana, so I’m willing to give it a try!
Please do, Kayla!