I’ll be honest—I’m the person who buys bananas with the best intentions, then watches them turn from perfect yellow to “please bake me into something” brown in about 48 hours.
Last week, I had two of those guilt-inducing bananas sitting on my counter, and I needed a solution that didn’t involve turning on the oven. Enter this ridiculously simple banana fudge.
Three ingredients, zero baking, and a creamy, melt-in-your-mouth texture that tastes way fancier than the effort required.
Why You’ll Love This Recipe
- Three simple ingredients
- No oven required
- Naturally sweetened
- Ready in minutes
3-Ingredient Banana Fudge Recipe
| Ingredient | Amount |
| Melted coconut oil | 1/4 cup |
| Peanut butter (or any nut/seed butter of choice) | 1 cup |
| Ripe bananas, mashed until smooth | 2 medium |
Ingredient notes:
- Peanut butter: Creamy works best for silky-smooth fudge, but crunchy adds fun texture. Cashew butter, peanut butter, or sunflower seed butter all work great here.
How to Make Banana Fudge
Step 1: Prep Your Pan
Grab a standard 12-cup muffin tin and line each cup with paper or silicone liners. This makes removing the fudge cups super easy later and keeps cleanup minimal.
Step 2: Mash Your Bananas
Peel those ripe bananas and add them to a large mixing bowl. Use a fork to mash them until they’re smooth and creamy with minimal lumps. Don’t stress if there are a few small chunks—they’ll blend in just fine.
Step 3: Melt the Coconut Oil and Peanut Butter
Combine your coconut oil and peanut butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each one, until everything is melted and smooth. You can also do this on the stovetop over low heat if you prefer. Either way, just make sure it’s well combined.
Step 4: Combine Everything
Pour the melted coconut oil and peanut butter mixture into the bowl with your mashed bananas. Stir everything together until fully blended and silky. The mixture should look uniform with no streaks of oil or banana.
Step 5: Fill the Muffin Cups
Spoon or pour the fudge mixture evenly into your prepared muffin liners. You should get about 12 portions, depending on how generous you are with the scoops. Use the back of a spoon to smooth the tops if you’re feeling fancy.
Step 6: Chill Until Set
Pop the muffin tin in the refrigerator for at least 3 hours, or freeze for about 1 hour if you’re impatient (no shame—I usually am). The fudge needs time to firm up into that perfect sliceable texture.
Step 7: Enjoy
Once firm, peel off the liners and dig in. These little fudge cups are best enjoyed cold, straight from the fridge or freezer.
Tips & Variations
Want it sweeter? Drizzle a tiny bit of honey or maple syrup into the mixture before chilling—just a tablespoon or two keeps it naturally sweet without going overboard.
Add some crunch: Fold in chopped walnuts, pecans, or cacao nibs before portioning into muffin cups.
Chocolate lovers: Stir in 1–2 tablespoons of cocoa powder for a chocolatey twist. You might need an extra splash of melted coconut oil to keep the consistency smooth.
Flavor boost: A dash of vanilla extract or a pinch of cinnamon elevates the whole thing.
Ingredient Swaps & Substitutions
Nut-free? Swap peanut butter for sunflower seed or or tahini. Both work beautifully and keep the creamy texture intact.
No coconut oil? You can use melted coconut butter instead, though the texture will be slightly denser. Regular butter works in a pinch, but it changes the flavor profile a bit.
Want it vegan? Good news—this recipe is already plant-based as written!
Storage & Make-Ahead Guide
Refrigerator: Store your fudge cups in an airtight container for up to 5 days. They soften at room temperature, so keep them chilled until you’re ready to eat.
Freezer: These freeze like a dream for up to 2 months. I actually prefer eating them straight from the freezer—they have this amazing fudgesicle vibe.
Meal prep tip: Make a double batch on Sunday and portion them out for quick grab-and-go snacks all week.
Nutritional Breakdown (Per Serving, Makes 12 Fudge Cups)
| Nutrient | Amount |
| Calories | ~135 |
| Protein | 4g |
| Fat | 11g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sugar | 4g |
Nutritional values are approximate and will vary based on the specific nut butter used.
Serving Suggestions
- Top with a dollop of Greek yogurt and fresh berries for breakfast
- Serve alongside your afternoon coffee as a sweet pick-me-up
- Pack in lunchboxes for a wholesome treat kids actually love
- Warm for 10 seconds and pair with vanilla ice cream for dessert
- Crumble over smoothie bowls for added texture and flavor
Frequently Asked Questions
Can I use frozen bananas? Yes! Just thaw them completely first and drain any excess liquid before mashing.
Why is my fudge too runny? It needs more chill time. Stick it back in the fridge or freezer for another hour. Also double-check that you used the right measurements—too much coconut oil can make it soft.
Does this taste strongly of banana? You’ll definitely taste banana, but the peanut butter mellows it out nicely. It’s more like banana bread meets fudge than straight-up banana candy.
Can I make this in a different pan? Absolutely. An 8×8-inch baking dish or loaf pan works great—just line it with parchment paper and slice into squares after it sets.
Final Thoughts
Here’s the thing about this banana fudge—it’s proof that simple doesn’t mean boring. Three ingredients, minimal effort, and you’ve got a naturally sweet treat that works for breakfast, snack time, or dessert. Make a batch tonight and stash them in the freezer. Future you will be very grateful when that 3 p.m. sweet craving hits and you’ve got these little gems waiting. Trust me on this one.
