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Banana Fudge

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Prep Time: 5 mins    Cook Time: 5 mins

5 from 8 votes

I recently discovered banana fudge and couldn’t believe how something so easy to make would be so delicious! I love making new dessert recipes, especially when they take just a few minutes to prepare.

Several banana fudge square slices in a pile.
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Fudge comes in many flavors, but do you know what the best one is? That’s easy. It’s whichever flavor you make at home! That’s right, homemade fudge is the very best!

You could go with a Snickers fudge or perhaps some good old fashioned peanut butter fudge, but if you have some bananas to use up and fancy a change from banana bread, then consider this easy recipe.

You only need four ingredients and it’s simple enough for a complete candy-making beginner! If you can stir ingredients together, you can make top-quality fudge!

Main Ingredients

The ingredients to make banana fudge spread out on a table.

Considering this recipe only has four ingredients in total, you could say they are all main ingredients! Let’s take a look at what you need:

  • Bananas: Mashed banana not only adds flavor but also helps with the gooey texture. Use ripe or slightly overripe ones for the sweetest taste.
  • Coconut oil: This oil sets solid when it’s cold and melts when it’s warm. This means it will set and help hold the fudge together. You could use unsalted butter in its place, but the fudge will be very soft.
  • Peanut butter: Peanuts and banana pair wonderfully and taste great together in this recipe. You can use another kind of nut butter if you like, such as almond butter or cashew butter. I prefer smooth peanut butter in mine.
  • Cinnamon: A pinch of cinnamon gives a warm, earthy touch to the flavor. Swap it for nutmeg or even a few drops of vanilla extract if you prefer.

Instructions Overview

If preparing fudge makes you worry about candy thermometers, molten mixtures bubbling over, and lots of hard-to-scrub pots, don’t worry. This is an alternative way of making it (without any of that stuff!) and so much quicker and easier.

First, line a cake pan or baking dish with parchment paper. Next, mash a couple of bananas in a bowl. Melt the peanut butter and coconut butter in the microwave using a microwave-safe bowl. Alternatively, you can melt them in a pan on the stove.

Now you can stir this mixture and the cinnamon into the bananas. Pour the mixture into the parchment-lined baking pan and then refrigerate or freeze for an hour or until set then serve.

Five square pieces of fudge stacked on top of each other.

Common Questions

How do I store homemade fudge?

If you don’t refrigerate this recipe, it will melt. So make sure you keep it in the refrigerator or freezer.

Can I make banana fudge ahead?

You can make this as far ahead as you like since it keeps for up to 2 months refrigerated.

Can I freeze it?

Fudge keeps for up to 6 months in the freezer. You can thaw it in the refrigerator, but I recently discovered it makes a great snack straight from the freezer! This is why I usually make a bigger batch, so I never have to run out.

What should I serve with it?

Banana fudge makes a great treat by itself, but if you want to make something special with it, try it sliced and sprinkled over an ice cream sundae. You can also finely chop it and sprinkle it over a whipped cream-topped hot chocolate. Because it melts so fast though, this recipe isn’t so good for topping cupcakes, for example.

Can I use unsalted butter instead of coconut oil?

Coconut oil is perfect for this recipe because it melts when warm and sets when chilled. If you can’t eat coconut products, unsalted butter would work to an extent. However, set butter isn’t as firm as set coconut oil, so I’d keep the fudge in the freezer rather than the refrigerator.

Overhead shot of nine fudge squares neatly arranged on a table.

Chopnotch Tips

  • Use a silicon mini muffin tin to make individual portions if you like.
  • The riper the bananas, the sweeter the end result will be, so if yours aren’t quite ripe you might like to add some sugar or sweetener to the recipe so it’s sweet enough.
  • Don’t take these out of the refrigerator until you’re ready to serve them. It doesn’t take long to start softening and melting.
A piece of banana fudge up close with a bite taken out.

This wonderful banana fudge recipe is easy to make and keeps for weeks. Now you’ll always have something delicious to nibble on when a sweet craving hits.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Banana Fudge

This 4-ingredient fudge recipe is a breeze to make and it keeps for weeks and weeks. It’s a great way to use up those ripe bananas.
SCALE THIS RECIPE
Prep Time: 5 mins
Cook Time: 5 mins
Chilling Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 9 fudge squares

Ingredients

  • 2 bananas, large and mashed
  • ¼ cup coconut oil
  • 1 cup peanut butter, or almond butter
  • 1 tablespoon ground cinnamon
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Instructions

  • Line a small baking dish or cake pan with parchment paper. Set it aside.
  • Add the mashed bananas to a large mixing bowl and set them aside.
  • Now melt the coconut oil and peanut butter on the stovetop or in a microwave-safe bowl. Mix the cinnamon into the melted mixture.
  • Pour the melted mixture into the bowl of mashed bananas and mix until fully incorporated.
  • Pour the mixture into the baking pan and freeze or refrigerate for at least 1 hour until firm, then cut into 6 squares. Serve and enjoy!
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Notes

  • Use a silicon mini muffin pan to make individual portions if you like.
  • The riper the bananas, the sweeter it will be, so if yours aren’t quite ripe you might like to add some sugar or sweetener to the recipe so it’s sweet enough.
  • Don’t take these out of the refrigerator until you’re ready to serve them. It doesn’t take long to start softening and melting.

Nutrition Facts

Calories: 369kcal (18%), Carbohydrates: 18g (6%), Protein: 11g (22%), Fat: 31g (48%), Saturated Fat: 12g (75%), Sodium: 198mg (9%), Potassium: 426mg (12%), Fiber: 4g (17%), Sugar: 9g (10%), Vitamin A: 29IU (1%), Vitamin C: 3mg (4%), Calcium: 34mg (3%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American

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Comments & Ratings

  1. When do you add the cinnamon?

    Reply
    • Hi Lisa, thanks for your question! You'll want to mix the cinnamon into the melted coconut and peanut butter mixture, and then add the melted mixture to the mashed bananas. I've updated step #3 appropriately. Thank you for pointing that out and happy baking!

      Reply
  2. Never worked with coconut oil before, went to store and found several types. Confused about which one to use.
    Please be more specific.
    Thanks!

    Reply
    • Hi Ruthann, coconut oil brands can get a little crazy with their labels which can definitely make things confusing. I remember feeling overwhelmed the first time I had to pick out coconut oil as well. You'll see different varieties such as pure, virgin, organic, etc. Don't overthink it. Any coconut oil will work just fine! It's strictly personal preference when it comes to organic or not, virgin, pure, etc. Just know that whichever coconut oil you decide to go with will be solid at room temperature. Use a spoon to scoop it out into your measuring cup and then melt! Let me know if you run into any other questions.

      Reply
  3. Can I use thawed frozen bananas!

    Reply
    • Hi Molly, absolutely! Just make sure they are completely thawed first because it needs to fully incorporate with the melted coconut oil and peanut butter. As long as they are thawed completely, it shouldn't be a problem whatsoever.

      Reply