Banana fudge is a quick, no-bake treat that blends ripe banana sweetness with rich chocolate. It sets firm in the fridge and cuts into glossy squares with a soft, fudgy center. The aroma is chocolaty with a faint banana scent. This recipe is great when you want a simple dessert that looks special but takes almost no time. For another banana-based bar idea, try this banana bars with cream cheese frosting for a different weekend bake.
Recipe Information
- Prep Time: 10 minutes
- Cook Time (includes chilling): 2 hours
- Total Time: 2 hours 10 minutes
- Servings: 16 small squares
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving — recipe yields 16 squares; values rounded)
- Calories per serving: 200 kcal
- Protein: 3.5 g
- Carbohydrates: 27 g
- Fat: 9 g
- Fiber: 1.3 g
- Sugar: 22.5 g
- Sodium: 27 mg
Why Make This Banana Fudge
This banana fudge is fast, comforting, and crowd-pleasing. It needs only a few pantry staples and no oven. The texture is smooth and creamy with a slight chew from chopped walnuts if you add them. It’s perfect for potlucks, quick gifts, after-school snacks, or a simple dessert after dinner. The banana adds natural sweetness and a gentle fruity note that lifts the chocolate.
How to Make Banana Fudge
This is a no-bake, stovetop-finish recipe that finishes in the fridge. Work over low heat to keep the chocolate glossy and smooth. Mash the bananas well so they blend evenly and keep the fudge texture consistent. Chill thoroughly so the bars cut cleanly.
Ingredients:
- 2 ripe bananas
- 1 cup sweetened condensed milk
- 2 cups chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
Grease an 8×8 inch baking dish with a little butter or line it with parchment paper so the fudge lifts out easily. Peel and mash the ripe bananas with a fork until mostly smooth. Measure out your sweetened condensed milk, chocolate chips, and vanilla so everything is ready.
Step 2: Mixing
Place the chocolate chips and sweetened condensed milk in a small saucepan. Keep ingredients close at hand so you can stir continuously while they heat. This helps the chocolate melt evenly and prevents scorching.
Step 3: Cooking
Warm the chocolate and condensed milk over very low heat, stirring constantly. Heat until the chocolate fully melts and the mixture becomes glossy and smooth — about 5–7 minutes. Remove the pan from the heat as soon as it’s homogeneous; overheating can make the chocolate grainy.
Step 4: Finishing
Stir the mashed bananas and vanilla extract into the chocolate mixture until fully combined. Fold in the chopped walnuts if using. Pour the mixture into the prepared baking dish and spread it evenly with a spatula. Refrigerate for at least 2 hours or until firm. Once set, cut into squares and serve.
How to Serve Banana Fudge
Serve chilled or at cool room temperature. These squares are lovely on a dessert plate, alongside coffee or tea, or as part of a dessert platter. For a fancier look, sprinkle a few flaky sea salt crystals on top, or dust with cocoa powder. Pair with vanilla ice cream or fresh berries for contrast.
How to Store Banana Fudge
- Refrigerator: Store in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
- Freezer: Freeze squares in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before serving.
- Tip: Keep refrigerated if your kitchen is warm so the fudge stays firm.
Expert Tips for Perfect Banana Fudge
- Use ripe bananas with brown spots for the best sweetness and banana flavor.
- Mash bananas very well so there are no large lumps; this keeps the texture smooth.
- Melt chocolate slowly over low heat, stirring constantly. A double boiler works well if you prefer extra caution.
- If the mixture looks grainy, remove from heat and whisk in a teaspoon of warm milk or butter to smooth it out.
- For cleaner cuts, chill until fully firm and use a sharp knife warmed briefly under hot water and wiped dry between cuts.
- To reduce sugar, use dark chocolate chips (70% cocoa) and a slightly smaller amount of condensed milk, though texture and sweetness will change.
Delicious Variations
- Peanut Butter Banana Fudge: Stir 1/3 cup creamy peanut butter into the warm chocolate mixture before adding bananas.
- White Chocolate Banana Fudge: Replace chocolate chips with white chocolate chips; add a pinch of salt to balance sweetness.
- Banana-Caramel Fudge: Drizzle a thin layer of soft caramel over the fudge before chilling and swirl with a skewer.
- Nut-Free: Omit walnuts and add 1/4 cup toasted coconut flakes for crunch.
- Mini Cups: Spoon into mini muffin liners for individual banana fudge cups — chill until firm.
Frequently Asked Questions
- Can I use frozen bananas?
- Yes. Thaw and drain excess liquid before mashing. If too watery, cook the mashed banana briefly in a small pan to evaporate extra moisture, cool, then use.
- Do I have to use sweetened condensed milk?
- Sweetened condensed milk gives structure and sweetness. For lower sugar, you can try evaporated milk plus added sweetener, but the texture will be softer and may not set as firmly.
- Can I make this without nuts?
- Absolutely. Omit walnuts for a nut-free version. Add toasted coconut or crispy rice cereal for alternative texture.
- How do I prevent the fudge from being grainy?
- Melt chocolate slowly and keep the heat low. Remove from heat as soon as it’s smooth. Avoid getting water into the chocolate. If it becomes grainy, whisk in a small amount of warm cream or butter to smooth it.
- Can I bake this instead of refrigerating?
- No baking is needed. The chocolate and condensed milk set once chilled. Baking would change the texture and likely dry the fudge out.
- How long will it keep at room temperature?
- In cool conditions, a few hours is fine. In warm weather, keep it refrigerated to avoid melting and spoilage from bananas.
- Can I use banana puree or baby food bananas?
- You can, but make sure the puree is not too watery. Measure by weight or cook down excess moisture to keep the fudge firm.
Conclusion
This banana fudge is an easy, comforting treat you can pull together in minutes and enjoy for days. Its glossy chocolate, soft banana bite, and optional walnut crunch make each square satisfying and simple to share. For another quick banana-chocolate idea and inspiration, see Banana Fudge {3 Ingredients} – The Big Man’s World ®. Try it tonight — you’ll be surprised how a few simple ingredients make a memorable dessert.
Print
Banana Fudge
- Total Time: 140
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A quick, no-bake treat that combines ripe banana sweetness with rich chocolate, setting firm in the fridge for a soft, fudgy center.
Ingredients
- 2 ripe bananas
- 1 cup sweetened condensed milk
- 2 cups chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Grease an 8×8 inch baking dish with butter or line it with parchment paper. Peel and mash the bananas until mostly smooth.
- In a small saucepan, combine chocolate chips and sweetened condensed milk. Keep close at hand to stir continuously.
- Over very low heat, stir constantly until the chocolate melts and the mixture becomes smooth (about 5-7 minutes).
- Stir in the mashed bananas and vanilla extract. Fold in walnuts if using, then pour into the prepared baking dish. Refrigerate for at least 2 hours until firm. Cut into squares and serve.
Notes
For best results, use ripe bananas with brown spots and mash them well to keep the texture smooth. Chill until fully firm for cleaner cuts.
- Prep Time: 10
- Cook Time: 130
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 22.5g
- Sodium: 27mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.3g
- Protein: 3.5g
- Cholesterol: 0mg
