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