Banana Fudge (3 Ingredients!)


5 from 71 votes
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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. 

banana fudge

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. 

banana fudge

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

fudge with banana

Watch the step-by-step video below

peanut butter banana fudge

Banana Fudge (3 Ingredients!)

5 from 71 votes
Smooth, creamy and ridiculously easy banana fudge using just three ingredients and ready in minutes! Made with NO dairy, butter, condensed milk, white sugar or flour, this healthy three ingredient fudge is naturally gluten free, vegan, paleo, dairy free and refined sugar free!
Servings: 12 cups
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


  • 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


  • 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


You can use a mini muffin tin for smaller cups.
Banana fudge is best kept in the freezer, but for a softer texture, you can keep them refrigerated. Regardless of which method you store them as, only thaw them out slightly- They lose their firmness quite quickly.


Serving: 1cupCalories: 187kcalCarbohydrates: 10gProtein: 6gFat: 15gSodium: 99mgPotassium: 221mgFiber: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 17mgIron: 1mgNET CARBS: 8g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. you know it’s rare for me to crave salty foods but once in a while, it does happen!

    1. How funny that your post was all about salt- It scared me, because I’ve done NO running, but the salt cravings just increase!

  2. My inner food science nerd is just loving how amazing the texture looks! Thanks for the note about only thawing a little. I hate when I make a dessert or something and serve it to other people and am embarrassed when it melts or starts to look…not the same from sitting out a bit too long.

  3. I’ve been craving more salty foods lately because it’s so hot out. Otherwise bring in the sweets!

    1. Everyone’s been asking me if I’ve been running (apparently they induce salt cravings?!) but I’ve done zilch and my salt cravings have only increased!

  4. Oh man, overripe bananas almost always turn into banana bread around here…but I’m gonna have to hide a couple away for these fudge cups now. Here’s to hoping that I don’t hide those bananas and then forget about ’em. Oops. 🙂 Also, salt = win. Boom.

  5. Mmmm I approve of your potato lunch. It’s pretty rare that I OD on sweets, but I most definitely crave salty food all the time! Right now, I’m craving a bacon egg and cheese english muffin from the campus coffee shop, so I think I’ll just go get on that….

  6. I definite;y have times where I overdo it in the sweet department and just want allllll of the salty things. To be honest, I think I’ve lost some of my “too much salt” sensors since I started dating my husband. He is not a sweet fan and always wants nothing but super salty things.

  7. Wait..did you get pancakes at the Japanese restaurant? 🙂 These fudge cups look like everything I need to do today!

  8. I need to go on a Big Man’s World recipe testing and eating spree. 🙂 I haven’t made one from here in too long, and the description you give to these sounds so delicious. Simple fudge is always wonderful!

  9. Even though the pain from my wisdom tooth surgery wasn’t that bad, I was terrified of burning the wound or getting something stuck there, so I stuck to soft foods for about four days. After a diet of Greek yogurt, applesauce, jello, and bananas, all I wanted was salt. And meat, honestly. So… I guess my insatiable sweet tooth can be satiated. 😛

  10. Mmmmm I am a total banana girl. I am strangely one of those people that has a hard time saving bananas to use for desserts- they always go into smoothies or oats but this recipe is so simple I think I have to try it! I think I would sub in some of the oil for maple syrup though- I bet that would be delicious !

    1. Right? That’s my biggest dilemma ALL the time! Subbing some of the oil would work, you’d just need to keep it in the freezer 🙂

  11. What can I substitute for coconut oil. I can’t have coconut oil because I’m doing the Type O diet. And on that note, substitute for all your coconuct flour too. I love all your recipes but I just can’t have coconut product. Though I know it’s healthy but my body have a different reaction to it. Thanks

  12. I love recipes for overripe bananas! This happens all too often in our house. I usually freeze the for smoothies but fudge made with nut butter sounds WAY better!

  13. Love how easy this fudge is to make – healthy and delicious, too! I guess I’m craving this fudge now…