This Banana Fudge is rich, creamy, and bursting with real banana flavor. Ripe bananas, butter, sugar, and sweetened condensed milk come together to make a smooth, melt‑in‑your‑mouth treat that feels like banana bread turned into candy. It’s perfect for gifting, sharing at parties, or keeping in the fridge for sweet snack emergencies.
Ingredients
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (optional, for extra creaminess)
- 1 cup chopped nuts (optional; walnuts or pecans work well)
Instructions
- 1. Prepare the pan: Line an 8×8-inch or 9×9-inch baking dish with parchment paper, leaving some overhang for easy lifting. Lightly grease the parchment with butter or nonstick spray.
- 2. Combine the base: In a medium, heavy-bottomed saucepan, add the mashed bananas, granulated sugar, unsalted butter, and sweetened condensed milk. Stir to combine before turning on the heat.
- 3. Cook the mixture: Set the saucepan over medium heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom and sides to prevent scorching.
- 4. Thicken to fudge stage: Continue cooking for about 8–12 minutes, or until the mixture is thick, glossy, and begins to pull away from the sides of the pan as you stir. It should bubble steadily but not burn.
- 5. Add flavorings: Remove the pan from the heat. Stir in the vanilla extract. If using white chocolate chips, add them immediately and stir until completely melted and smooth.
- 6. Add nuts (optional): Fold in the chopped nuts, if using, distributing them evenly through the fudge mixture.
- 7. Transfer to pan: Pour the hot fudge mixture into the prepared baking dish. Spread it into an even layer with a spatula, smoothing the top.
- 8. Cool and chill: Let the fudge cool at room temperature for about 1 hour. Then transfer to the refrigerator and chill for at least 2–3 hours, or until fully set and firm.
- 9. Cut and serve: Use the parchment overhang to lift the firm fudge out of the pan and onto a cutting board. Slice into small squares with a sharp knife. Serve chilled or at cool room temperature.
- 10. Store: Store leftover fudge in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.
Variation
- 1. Chocolate-Swirled Banana Fudge: Melt 1/2 cup semisweet chocolate chips separately and drizzle over the warm fudge in the pan. Use a knife or toothpick to swirl the chocolate through the top before chilling.
- 2. Salted Caramel Banana Fudge: Drizzle 1/4 cup warm caramel sauce over the fudge once it’s in the pan and sprinkle lightly with flaky sea salt before chilling.
- 3. Nutty Banana Bread Fudge: Add 1 teaspoon ground cinnamon and 1/2 teaspoon nutmeg to the cooked mixture off the heat, then fold in 1 cup toasted walnuts or pecans for a banana-bread-inspired twist.
Cooking Notes
- Cook over medium heat rather than high; high heat can cause scorching and grainy texture.
- Stir constantly once the mixture starts bubbling—this helps it cook evenly and prevents burning on the bottom.
- If the mixture darkens too quickly or smells like it’s catching, lower the heat immediately and keep stirring until it evens out.
Serving Suggestions
- Serve small squares on a dessert platter alongside coffee or tea after dinner.
- Include Banana Fudge in a homemade candy box or cookie tray for holidays and special occasions.
- Crumble a square of fudge over vanilla ice cream or yogurt for a quick, decadent dessert.
Tips
- Chill thoroughly before cutting; partially set fudge will smear and won’t give clean squares.
- For neat cuts, warm the knife under hot water, dry it, and wipe the blade between cuts.
- If your kitchen is warm, keep the fudge refrigerated until just before serving so it stays firm.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes (includes chilling)
Nutritional Information (Per Serving)
- Calories: 120
- Protein: 1.5 g
- Sodium: 25 mg
Frequently Asked Questions
- Can I use frozen bananas for this fudge?
-answer Yes. Thaw the bananas completely, drain off any excess liquid, and then mash. The flavor will be slightly more intense, but the recipe still works well. - How do I know when the fudge has cooked enough?
-answer The mixture should be thick, glossy, and start to pull away from the sides of the pan as you stir. This usually happens around 8–12 minutes of steady simmering over medium heat. - Can I make this fudge without nuts or white chocolate?
-answer Yes. Both the nuts and white chocolate chips are optional. The fudge will still set and taste delicious using just the base ingredients and vanilla. - How should I store Banana Fudge and how long does it last?
-answer Store the fudge in an airtight container, layered with parchment if needed, in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months and thaw in the fridge before serving.
Conclusion
This Banana Fudge takes simple pantry staples and ripe bananas and turns them into a creamy, old-fashioned candy bar with a tropical twist. It’s easy enough for beginners, yet impressive enough for gifting or entertaining. Slice it into bite-size squares, stash a few in the fridge, and enjoy a rich, banana-scented treat whenever the craving hits.
Print
Banana Fudge
- Total Time: 3 hours 25 minutes (includes chilling)
- Yield: 36 small squares (about 12 servings) 1x
- Diet: Vegetarian
Description
This Banana Fudge is rich, creamy, and bursting with real banana flavor. Ripe bananas, butter, sugar, and sweetened condensed milk come together to make a smooth, melt‑in‑your‑mouth treat that feels like banana bread turned into candy. It’s perfect for gifting, sharing at parties, or keeping in the fridge for sweet snack emergencies.
Ingredients
Scale
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (optional, for extra creaminess)
- 1 cup chopped nuts (optional; walnuts or pecans work well)
Instructions
- 1. Prepare the pan: Line an 8×8-inch or 9×9-inch baking dish with parchment paper, leaving some overhang for easy lifting. Lightly grease the parchment with butter or nonstick spray.
- 2. Combine the base: In a medium, heavy-bottomed saucepan, add the mashed bananas, granulated sugar, unsalted butter, and sweetened condensed milk. Stir to combine before turning on the heat.
- 3. Cook the mixture: Set the saucepan over medium heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom and sides to prevent scorching.
- 4. Thicken to fudge stage: Continue cooking for about 8–12 minutes, or until the mixture is thick, glossy, and begins to pull away from the sides of the pan as you stir. It should bubble steadily but not burn.
- 5. Add flavorings: Remove the pan from the heat. Stir in the vanilla extract. If using white chocolate chips, add them immediately and stir until completely melted and smooth.
- 6. Add nuts (optional): Fold in the chopped nuts, if using, distributing them evenly through the fudge mixture.
- 7. Transfer to pan: Pour the hot fudge mixture into the prepared baking dish. Spread it into an even layer with a spatula, smoothing the top.
- 8. Cool and chill: Let the fudge cool at room temperature for about 1 hour. Then transfer to the refrigerator and chill for at least 2–3 hours, or until fully set and firm.
- 9. Cut and serve: Use the parchment overhang to lift the firm fudge out of the pan and onto a cutting board. Slice into small squares with a sharp knife. Serve chilled or at cool room temperature.
- 10. Store: Store leftover fudge in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.
Notes
- Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.
- A heavy-bottomed saucepan helps prevent hot spots and burning while the mixture cooks.
- The fudge will thicken further as it cools, so don’t worry if it’s still a bit soft but glossy when you pour it into the pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Candy
- Method: Stovetop, No-Bake (chilled)
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/36 of recipe)
- Calories: 120
- Sugar: 15 g
- Sodium: 25 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 10 mg
Keywords: banana fudge, easy fudge, banana dessert, no bake dessert, homemade candy, white chocolate fudge, condensed milk fudge
