Banana Fudge
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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.
Like to try it out