2-ingredient Banana Fudge

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This 2-ingredient Banana Fudge is paleo, vegan, gluten-free, dairy-free, AND sugar-free! It's also a great way to use up ripe bananas! Recipe by Ashley of MyHeartBeets.com

After reading the title of this post, you’re probably thinking that I’m some sort of wizard.

And, you’re absolutely right.

HP (Harry Potter) and I went to school together, you know, at Hogwarts. Unfortunately, my wizardry didn’t extend beyond the walls of the kitchen, which is why you didn’t read about me in any of the books… I mean, it’s not like you can kill Voldemort with a mean pecan pie.

I don’t even know… 🙈

But this banana fudge is kind of magical… I mean, it’s made with TWO ingredients and it’s sugar-free. As in, the second ingredient is NOT sugar or any type of sweetener. This fudge is SUPER allergy-friendly – unless you’re allergic to bananas… in which case you can just make my 2-ingredient caramels instead (told ya, I’m a wizard).

This 2-ingredient Banana Fudge is paleo, vegan, gluten-free, dairy-free, AND sugar-free! It's also a great way to use up ripe bananas! Recipe by Ashley of MyHeartBeets.com

So what are the two ingredients? I know, I’ve kept you guessing on the second one.

  1. BANANAS (realllly ripe bananas)
  2. Coconut oil (or ghee – that’ll work too)

There is one other thing you need to make this fudge: PATIENCE. It takes 30 minutes of continuous stirring to make this fudge.

To make it, you first put reallllly ripe bananas into a blender and puree them. Then you pour the blended bananas into a non-stick saute pan over medium heat. Stir, stir, stir until the bananas turn dark and begin to form what looks kind of like a sticky mess. Spoon this mixture onto a greased plate or pan. I used a small 8×4 loaf pan and the mixture only covered half the pan.

Let it cool down. I suggest putting it into the fridge so that it becomes nice and firm. Cut it into small pieces while it’s cold then let it come to room temperature before you eat it.

How to make 2-ingredient Banana Fudge (paleo, vegan, gluten-free, dairy-free, sugar-free) by Ashley of MyHeartBeets.com

I never eat my bananas on time. In fact, I wrote a whole story about my “ripe banana problem” in my banana nut n’oatmeal blog post. This banana fudge is an excellent way to use up those ripe bananas sitting on the counter. Six ripe bananas make 9 small pieces of fudge. That’s like… almost a whole banana per piece.

If you want to give this fudge a little oomph, try adding a pinch or two of ground cardamom. If you don’t want to make fudge, you can serve this as a warm halwa – kind of like my Indian carrot pudding. Whether you make halwa or fudge, you can garnish it with some crushed nuts (slivered almonds!) if you want.

This 2-ingredient Banana Fudge is paleo, vegan, gluten-free, dairy-free, AND sugar-free! It's also a great way to use up ripe bananas! Recipe by Ashley of MyHeartBeets.com

This fudge is best at room temperature. It’s a sweet treat that’ll make you *feel* like you’re eating something that you shouldn’t be eating. Now if I could only find my wand… Accio banana fudge! 😉 (andddd I should probably be embarrassed right now, but I’m totally not).

This 2-ingredient Banana Fudge is paleo, vegan, gluten-free, dairy-free, AND sugar-free! It's also a great way to use up ripe bananas! Recipe by Ashley of MyHeartBeets.com

2-ingredient Banana Fudge

This 2-ingredient Banana Fudge is paleo, vegan, gluten-free, dairy-free, AND sugar-free! It's also a great way to use up ripe bananas! Recipe by Ashley of MyHeartBeets.com

2-ingredient Banana Fudge

5 from 1 review
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Ingredients
 

  • 6 ripe bananas
  • 3 tablespoons coconut oil divided

Optional:

  • Crushed nuts for garnish I used slivered almonds
  • Ground cardamom add it in with the bananas or sprinkle on top of the fudge

Instructions
 

  • Puree the bananas in a blender.
  • Melt 1 tablespoon of coconut oil in a non-stick saute pan over medium heat and then add the banana puree.
  • Stir continuously for about 20 minutes.
  • Add 1 tablespoon of coconut oil, stir until well combined, then add the final tablespoon of coconut oil and continue to stir for another 10 minutes, or until the banana mixture turns dark and sticky.
  • Spoon the banana mixture onto a greased plate or in a parchment-lined loaf pan and allow it to cool in the fridge.
  • Cut the fudge while it’s cold, then allow it to come to room temperature before serving.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Stephanie says

    I was super excited excited to try this since we are on week 4 of Paleo diet and craving a little treat. It sounded too good to be true and now I know why. It made a teeny- tiny portion and the consistency was a slimy, firm jello texture. It tasted like bananas. In my opinion it is too much constant stirring (30 min!) to taste like a piece of whole fruit that I can peel and eat and is healthier. Sorry to be the party pooper here, but this tastes nothing like fudge.

    • My Heart Beets says

      Hi Neil, in step 2 in the directions at the bottom I say to melt the coconut oil. My directions are always written in steps at the bottom of the post so I’m thinking you probably just didn’t scroll down far enough. Let me know if you try this!

  2. Louise G says

    5 stars
    My bananas are frozen right now, but will defrost and make this – hopefully the freezing doesn’t make it too messy. Will know shortly though. Thanks for this recipe. Finally something I can eat for a treat! 🙂

  3. Airyfairycelt says

    Oh, would love this but….
    My arthritis, joints etc. So cannot manage that stirring like that,,I have to go for whizzing in machine, stir briefly, or knead a little or preferably not. Pain and stiffness stops things you see.
    I am very lucky though as there as so many quick and easy, or lazy recipes going about and I have been back in enjoying cooking and therefore food for a good while again.
    I did not give in and live off packets and ready made etc. I knew I just did not trust any.
    I just muddled up things and had mixed success!
    When you find a lazy one I will be first or near enough on the early birds.
    Keep going Ashley for I am having such a good time with your recipes and about four or five of my other favourite bloggers. All do healthy for me and my husband for he too has the narrowing of arteries and we have to be specific, it is easy now I know how but the beginning of all the do’s and don’ts then ignoring them and changing them to vegan….. It gets easy after a while.

  4. Airyfairycelt says

    I cannot believe this!
    Is this real?
    Healthy fudge?
    Oh my husband was jumping through hoops (well verbally at our age) and he is all fir my new venture here. He us so fond of fudge but I am careful to avoid it mostly ;cholesterol and artery troubles) so I nurture him best I can.
    Have to be next week as frantically emptying room for builders just now, oh…. Dread but future glee (we hope). What perfect timing as something for Xmas grazing table, something lovely to nibble. Just happen to have bought a big bunch of bananas yesterday as I am planning banana and Oatmeal biscuits.
    Serendipity!

    • My Heart Beets says

      I haven’t tried this in a stainless steel pan – I’d think it’d be too sticky but you can try adding all of the oil in the beginning. If you try please let us know how it works out!

      • Valentina says

        I tried it the stainless steal pan works just fine, I did stirred it constantly, and the largest has to be soaked . Before washing the pan

    • Linda says

      @Ayelet, you can get healthy nonstick pans like the green pan range, not sure about what’s available in America, but there are a few ranges about that have no Teflon or other nasties.