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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.
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
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!
Love how easy this fudge is to make – healthy and delicious, too! I guess I’m craving this fudge now…
Hope you enjoy, Katrina!
When I overdo it on sweets, I crave a nap hahaha
Haha, I could do a nap right now!
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!
Right??! I found a whole stash in my freezer just then!
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
Hi Ruthinian, you could try subbing a little bit of butter, but that would still be quite oily.
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 !
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 🙂
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. 😛
Oh gosh, I can only imagine how good some salty goodness would have been then!!
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!
Hope you enjoy, Emily!
Wait..did you get pancakes at the Japanese restaurant? 🙂 These fudge cups look like everything I need to do today!
Haha I wish! We went to the Pancake Parlor afterwards!
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.
Your husband and I need to hang out- I’ve been going CRAZY with salt lately!
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….
Oh man, catching up on comments BUT I saw a delicious combination today on Snapchat.
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.
Right? I mean, banana bread should totally be the #1 option for overripe bananas!
I’ve been craving more salty foods lately because it’s so hot out. Otherwise bring in the sweets!
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!
Love this idea! Such a great use of coconut oil.
I can get behind those “basic” pancake toppings! 😛
Hahahahaha thanks, Kate! Basics are best 😉
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.
No worries- It works out so well! The joys of experimenting all the time!
Delicious ! I’m doubling this recipe from now on.
you know it’s rare for me to crave salty foods but once in a while, it does happen!
How funny that your post was all about salt- It scared me, because I’ve done NO running, but the salt cravings just increase!