After reading the title of this post, you’re probably thinking that I’m some sort of wizard.
And, you’re absolutely right.
HP 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. Sometimes I take things too far.
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 (toldya, I’m a wizard).
So what are the two ingredients? I know, I’ve kept you guessing on the second one.
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.
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 makes 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 of 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 (I used slivered almonds) if you want.
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).Print
- 6 ripe bananas
- 3 tablespoons coconut oil, divided
- Crushed nuts for garnish (I used slivered almonds)
- Ground cardamom (add it in with the bananas or sprinkle on top of the fudge)
- 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.