This creamy banana fudge is a rich, melt-in-your-mouth treat made with ripe bananas, sweetened condensed milk, and a smooth blend of optional white chocolate chips and crunchy nuts. It’s the perfect balance of fruity sweetness and indulgent creaminess in every bite, ideal for sharing or keeping all to myself when I’m craving something special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
2 cups granulated sugar
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup unsalted butter
1 cup white chocolate chips (optional)
1 cup chopped nuts (optional)
Directions
I combine the mashed bananas, granulated sugar, butter, and sweetened condensed milk in a large saucepan over medium heat.
I bring the mixture to a boil while stirring constantly to avoid burning.
Then I reduce the heat to low and let it simmer for 10–15 minutes until it thickens and takes on a fudgy consistency.
I remove it from the heat and stir in the vanilla extract.
If I’m using white chocolate chips and nuts, I stir them in now until fully melted and blended.
I pour the mixture into a greased 9×13-inch baking pan and spread it evenly.
I let it cool completely at room temperature until it sets.
Once firm, I cut it into squares and serve.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 24 pieces
Calories: 190 kcal per piece
Variations
I like switching things up depending on what I have on hand. Sometimes I skip the white chocolate for a purer banana flavor. Other times, I swap the white chocolate chips for dark or milk chocolate chips. Toasted coconut or dried fruit also makes a fun twist. If I’m going nut-free, I leave them out completely or replace them with crushed graham crackers for crunch.
Storage/Reheating
I store the banana fudge in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If I want to keep it longer, I freeze it in layers separated by parchment paper for up to 2 months. When ready to enjoy, I let it thaw at room temperature—no need to reheat.
FAQs
What bananas work best for this recipe?
I always use ripe bananas with brown spots for the best flavor and sweetness. Overripe bananas give the fudge a stronger banana taste.
Can I make this fudge without white chocolate chips?
Yes, I can leave out the white chocolate chips entirely. The fudge will still be rich and creamy with a strong banana flavor.
Do I need a candy thermometer?
No candy thermometer is needed for this recipe. I just simmer the mixture until it thickens and becomes glossy and fudgy in texture.
Can I use a different size pan?
Yes, I can use a smaller pan for thicker fudge or a larger one for thinner pieces. I just adjust the cooling time accordingly.
Is this fudge gluten-free?
Yes, all the ingredients are naturally gluten-free. I always double-check the labels, especially for chocolate chips or flavored add-ins, to be sure.
Conclusion
This banana fudge is one of my favorite easy desserts. It’s rich, sweet, and full of real banana flavor. Whether I’m making it for a party, holiday treat box, or just because I have ripe bananas to use up, it’s always a hit. I love how customizable it is, and best of all, it takes less than 30 minutes from start to finish.
📖 Recipe:
Print
Banana Fudge
- Total Time: 25 minutes
- Yield: 24 pieces
- Diet: Gluten Free
Description
This creamy banana fudge is a rich, melt-in-your-mouth treat made with ripe bananas, sweetened condensed milk, and optional white chocolate chips and nuts. It’s an easy, no-bake dessert full of fruity sweetness and indulgent creaminess.
Ingredients
3 ripe bananas, mashed
2 cups granulated sugar
½ cup unsalted butter
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup white chocolate chips (optional)
1 cup chopped nuts (optional)
Instructions
- Combine the mashed bananas, granulated sugar, butter, and sweetened condensed milk in a large saucepan over medium heat.
- Bring the mixture to a boil while stirring constantly to avoid burning.
- Reduce the heat to low and let it simmer for 10–15 minutes until it thickens and takes on a fudgy consistency.
- Remove from heat and stir in the vanilla extract.
- If using white chocolate chips and nuts, stir them in now until fully melted and blended.
- Pour the mixture into a greased 9×13-inch baking pan and spread it evenly.
- Let it cool completely at room temperature until it sets.
- Once firm, cut into squares and serve.
Notes
Use very ripe bananas with brown spots for the best flavor.
Customize with dark/milk chocolate chips, toasted coconut, or dried fruit.
Store at room temperature for 3 days, refrigerated for 1 week, or frozen for 2 months.
No candy thermometer needed—just watch for a thick, glossy texture.
Check ingredient labels if making gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 190
- Sugar: 22g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
