Description

This easy Banana Fudge recipe combines ripe bananas and creamy white chocolate for a deliciously smooth and rich dessert. Sweetened condensed milk and butter create a luscious base, while optional cinnamon and nuts add warm spice and crunch. Perfect for a no-bake treat that sets overnight in the fridge, this fudge yields delightful squares that capture fruity sweetness with a creamy texture.

Ingredients

Scale

Main Ingredients

2 ripe bananas, mashed
2 cups white chocolate chips
1/2 cup sweetened condensed milk
1/4 cup unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla extract

Optional Add-Ins

1/4 teaspoon ground cinnamon (optional)
1/4 cup chopped walnuts or pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pan: Line an 8×8-inch baking dish with parchment paper and set aside to make removing the fudge easier once it’s set.
Melt Butter and Warm Bananas: In a medium saucepan over low heat, melt the unsalted butter. Add the mashed bananas and stir occasionally, warming through for about 2 minutes until fragrant.
Add Sweetened Condensed Milk and Salt: Stir in the sweetened condensed milk and salt, mixing well to combine the ingredients uniformly.
Melt White Chocolate Chips: Add the white chocolate chips to the saucepan and stir continuously over low heat until the chocolate is fully melted and the mixture is smooth without lumps.
Flavor the Fudge: Remove the saucepan from heat, then stir in the vanilla extract and ground cinnamon if using. This step enhances the flavor with warm vanilla and a hint of spice.
Incorporate Nuts: Fold in the chopped walnuts or pecans if you desire added texture and crunch in your fudge.
Set the Fudge: Pour the mixture into the prepared pan, spreading it evenly with a spatula. Refrigerate for at least 3 hours, or until the fudge is firm enough to cut into squares.
Serve: Once set, lift the fudge out by the parchment paper and cut it into 16 squares for serving.

Notes

For a stronger banana flavor, use very ripe bananas with plenty of brown spots.
You can omit the nuts for a smoother texture or replace them with extra chocolate chips for added sweetness.
Be sure to stir continuously when melting the white chocolate to prevent burning or seizing.
Use parchment paper to easily remove the fudge from the pan without sticking.