Banana fudge is made with overripe banana, peanut butter and coconut oil combined to produce a smooth and creamy fudge! 3 ingredients and no added sugar, this easy fudge recipe is vegan and dairy free. Paleo, gluten free.
Whenever we have leftover bananas on hand, we love making banana bread, chocolate chip banana bread, and this addictive banana fudge.
Adding banana to fudge might sound like a strange concept, but it truly is a game changer! Banana adds a creamy and sweet flavor, and pairs beautifully with the peanut butter.
Unlike traditional fudge, this banana flavored fudge is made with no condensed milk, no butter and no sugar, but you’d never tell- it MELTS in your mouth!
Taste-wise, it’s loaded with banana flavor, with hints of peanut butter throughout. The texture is just like what you want in any fudge recipe- smooth, rich and creamy!
How to make banana fudge
The Ingredients
- Banana– The riper the banana is, the sweeter the fudge to be. Avoid using under-ripe bananas, or you’ll find the fudge to be less sweet.
- Peanut Butter– Smooth and drippy peanut butter, with no added sugar. You can use any nut or seed butter of choice.
- Coconut Oil– Helps keep the fudge firm and adds an even more buttery and creamy texture. Use refined coconut oil to avoid any coconut flavor.
The Instructions
Start by lining a 12-count muffin tin or 18-count muffin tin with muffin liners. Alternatively, if you have a silicon muffin pan, that is even better! Then, add your bananas in a mixing bowl, and mash very well. When you’ve mashed that, add your peanut butter and coconut oil to a microwave-safe bowl. Heat until the coconut oil has melted, and whisk together with the peanut butter. Add to the mashed banana, and mix well until fully incorporated. Distribute the fudge batter amongst the muffin tin and refrigerate for freeze until firm.
Storage Tips
- To store: Fudge must always be stored in the refrigerator, otherwise it will melt. Banana fudge will keep well for up to 2 months.
- To freeze: Easily freeze leftover fudge to enjoy later, or enjoy directly from the freezer. Keep in a freezer friendly container or ziplock bag. Fudge will freeze well for at least 6 months.
More EASY no bake dessert recipes
- Chocolate Coconut Bars
- Peanut Butter Balls
- Chocolate Peanut Butter Balls
- Cheesecake
- Chocolate Cheesecake
Watch the step-by-step video below
Banana Fudge (3 Ingredients!)
Ingredients
- 2 large bananas mashed
- 1 cup peanut butter can sub for another nut butter or nut free alternative
- 1/4 cup coconut oil
- 1 tablespoon Cinnamon optional
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.v
Notes
Nutrition
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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!