If you’ve got ripe bananas on the counter and a craving for something sweet, this Banana Fudge is your answer.
It’s soft, rich, creamy, and melts in your mouth with the sweet flavor of banana and a hint of vanilla. You don’t need any fancy equipment, and it comes together fast.
Why I Love This Recipe
This banana fudge came out of one of those “what do I do with one banana?” moments. The combo of banana, white chocolate, and sweetened condensed milk is just magic. It’s smooth, sweet, and holds up so well in the fridge.
- No baking required
- Rich, creamy, and soft texture
- Fun and different flavor from regular fudge
- Great for gifting or sharing
What You’ll Need
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter (melted)
- ½ cup mashed ripe banana (about 1 medium banana)
- 1 tsp vanilla extract
- ½ tsp banana extract (optional)
- ¼ tsp salt
- Optional topping: Crushed vanilla wafers, banana chips, or a drizzle of melted white chocolate
Makes: 16 small squares
Total Time: 10 minutes prep + 2 hours chilling
Macros (per piece – approx.)
- Calories: 135
- Carbs: 19g
- Fat: 6g
- Protein: 2g
- Sugar: 17g
Why This Recipe Works (Quick Science)
White chocolate and sweetened condensed milk create a smooth base that sets firm in the fridge. Banana adds moisture and flavor but not too much liquid to throw off the texture. The butter helps everything stay soft and smooth.
Common Mistakes
- Using too much banana – It’ll make the fudge too soft and not set properly.
- Overheating the mixture – White chocolate burns easily. Melt gently.
- Skipping the chill time – Fudge needs a full chill to slice cleanly.
- Not stirring enough – You want everything fully combined and smooth.
What to Serve With
- A hot espresso or cup of milk
- Crushed wafers on the side for crunch
- A drizzle of chocolate or caramel sauce
- A handful of fresh berries
FAQ
Can I use dark chocolate instead of white?
Not for this recipe. It’s made to work with white chocolate only.
How ripe should the banana be?
Very ripe, with brown spots. It’ll be sweeter and easier to mash.
Can I freeze this fudge?
Yes! Wrap in parchment and store in an airtight container for up to 1 month.
Do I need banana extract?
It’s optional, but adds a punch of banana flavor if you want more intensity.
Pro Tips
- Mash the banana super smooth before adding
- Use a rubber spatula to scrape every bit into the pan
- Add toppings right after pouring before it starts to set
- For perfect slices, chill completely and cut with a warm knife
- Store chilled for best texture
Tools Needed
- Medium saucepan or microwave-safe bowl
- Mixing spoon or silicone spatula
- Mixing bowl
- 8×8 baking pan
- Parchment paper
Substitutions and Variations
- Swap banana extract for almond or skip it entirely
- Use crushed graham crackers instead of vanilla wafers
- Fold in ¼ cup chopped nuts for texture
- Add a swirl of peanut butter for a banana-nut fudge
Make Ahead Tips
- Can be made up to 3 days ahead and stored in fridge
- Freezes well in individual pieces for grab-and-go treats
- Add toppings just before chilling to keep them fresh
Let’s Make It
Step 1: Combine White Chocolate and Condensed Milk
In a saucepan or microwave-safe bowl, combine 2 cups white chocolate chips and 1 can sweetened condensed milk. Gently heat until melted and smooth, stirring often.
Step 2: Add Melted Butter
Pour in 2 tbsp melted unsalted butter and stir until fully blended. The mixture should look glossy and silky.
Step 3: Add Mashed Banana and Flavorings
Add ½ cup mashed ripe banana, 1 tsp vanilla extract, ½ tsp banana extract (optional), and ¼ tsp salt. Stir until fully combined and smooth.
Step 4: Pour into Pan and Add Toppings
Line an 8×8 baking pan with parchment paper. Pour the fudge mixture in and smooth the top.
4. Add toppings.
Add optional toppings like crushed vanilla wafers, banana chips, or a white chocolate drizzle.
Step 5: Chill
Place the pan in the fridge and chill for at least 2 hours, or until firm enough to slice.
Step 6: Slice and Serve
Lift the fudge out using the parchment edges and slice into squares. Serve chilled or let sit at room temp for 10 minutes for a softer bite.
Leftovers and Storage
- Store in the fridge in an airtight container for up to 5 days
- Freeze for up to 1 month, wrapped tightly
- Let soften slightly at room temp before eating
Final Thoughts
This banana fudge is proof that simple ingredients can make something unforgettable. It’s smooth, creamy, and just a little different from your typical fudge—perfect for when you want something homemade and sweet, fast. Try it, slice it, and share it—or keep it all to yourself. Let me know how it goes in the comments!
