How to Make Chocolate Banana Fudge

Preparing Traditional Chocolate Banana Fudge

Line and grease the pan. For the fudge, you’ll need an 8-inch by 8-inch (20-cm by 20-cm) baking pan. Line the pan with a piece of foil, and lightly spray the foil with nonstick cooking spray to keep the fudge from sticking. If you prefer, you can use softened butter or shortening to grease the foil in the pan.

Transfer the banana to a measuring cup and add the milk. Transfer 1 medium banana that’s been mashed to a measuring cup. Add enough whole milk to the cup to measure ¾ cup (177 ml) of liquid, which should be approximately ½ cup (118 ml) of milk. Using whole milk will create the creamiest fudge, so it’s best not to use a milk with less fat.

Combine the banana mixture with the sugar and salt. Once the banana and milk are combined, transfer them to medium saucepan. Add 2 ¼ cup (450 g) of granulated sugar and ½ teaspoon (2 g) of salt and stir a bit to mix the ingredients slightly.

Heat the mixture until the sugar dissolves. Place the saucepan with the banana mixture on the stove, and heat on medium-high. Stir the mixture constantly until the sugar dissolves, which should take approximately 5 to 7 minutes. To prevent sugar crystals from forming, wipe down the sides of the pan with a wet pastry brush periodically.

Bring the mixture to a boil and cook until it reaches the right temperature. After the sugar has dissolved, allow the mixture to come to a boil. When it begins to boil, add a candy thermometer to pot and cook the mixture until it reaches 230 degrees Fahrenheit (110 degrees Celsius). If you don’t have a candy thermometer, a deep fry thermometer can also work.

Remove the pan from the heat and add the remaining ingredients. Once the banana mixture has reached the right temperature, take the saucepan off the heat. Add 1 ½ cups (265 g) of chocolate chips, ½ cup (113 g) of unsalted butter cut into cubes, ¼ teaspoon (1 ml) of banana extract, and 1 cup (50 g) of miniature marshmallows to the pan. Mix the ingredients until the chocolate and marshmallows melt and the mixture is smooth. You can use whatever type of chocolate chips you prefer for the fudge, such as milk, semi-sweet, or bittersweet.

Spread the mixture into the pan and chill until it’s set. When the fudge mixture is completely smooth, use a rubber spatula to scrape it into the prepared baking pan and spread it into an even layer. Cover the pan with a piece of plastic wrap, and chill the fudge for at least 3 hours, or until it is set. If you prefer, you can allow the fudge to set at room temperature. Cover it and let it sit overnight until it is set.

Remove the fudge from the pan and cut into pieces. Once the fudge has set, lift it out of the pan using the foil. Peel the foil away from the fudge, and use a knife to cut it into 1-inch (2.5-cm) pieces to serve. Store any leftover fudge in an airtight container, and keep it in the refrigerator. It should stay fresh for up to a month. Before you eat any refrigerated fudge, it’s a good idea to let it sit out for 15 to 30 minutes to bring it to room temperature first.

Whipping Up Light Chocolate Banana Fudge

Preheat the oven and grease a baking dish. To ensure that the oven is hot enough to bake the fudge, set the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and allow it to fully preheat. Next, grease an 8-inch by 8-inch (20-cm by 20-cm) glass baking dish with nonstick cooking spray and set aside for the moment. You can grease the dish with butter or coconut oil if you prefer.

Combine the cocoa powder and flour. Add ½ cup (59 g) of unsweetened cocoa powder and ¼ cup (31 g) of all-purpose flour to a small bowl. Whisk them together until they’re completely blended. You can substitute another flour, such as coconut or almond flour, for the all-purpose if you prefer.

Stir the banana, eggs, syrup, and vanilla together. Add 1 ripe banana, 2 eggs, ½ cup (161 g) of maple syrup, and 2 teaspoons (10 ml) of vanilla extract to a separate medium bowl. Mix the ingredients together until they’re fully combined. If you prefer, you can substitute banana extract for the vanilla.

Heat the coconut oil and chocolate chips until they melt. Add ⅓ cup (72 g) of coconut oil and ⅓ cup (60 g) of chocolate chips to a small saucepan. Heat the mixture on low heat until the coconut oil and chocolate chips are fully melted and combined, which should take approximately 5 to 10 minutes. To keep the fudge as healthy as possible, it’s best to use semisweet or bittersweet chips.

Mix the chocolate chip mixture into the other wet ingredients. Once the chocolate mixture is melted, pour it into the banana mixture. Stir the ingredients together until they are fully combined.

Add the dry ingredients to the wet ingredients. When the chocolate and banana mixtures are combined, mix the cocoa and flour into the bowl. Mix until the dry ingredients are fully incorporated and the mixture is smooth. It’s best to add the flour and cocoa to the wet ingredients a little at a time and mix well after each addition.

Spread the fudge mixture into the baking dish. When the fudge mixture is completely blended, pour it into the prepared baking dish. Use a spatula to smooth it in place to form an even layer.

Bake the fudge until it is set. Once the fudge mixture is in the baking dish, place it in the preheated oven. Allow the fudge to bake until it is set, which should take approximately 25 to 28 minutes. To test the fudge for doneness, stick a toothpick or cake tester in it. If the test emerges clean, the fudge is done.

Allow the fudge to cool before cutting into pieces. When the fudge is finished baking, remove it from the oven. Let it cool in the pan for 20 to 30 minutes before using a sharp knife to cut it into pieces and serving. You may need a spatula or pie server to remove the fudge pieces from the pan. Store any leftover fudge in an airtight container in the refrigerator. It should stay fresh for about a week.

Creating Chocolate Banana Peanut Butter Fudge

Line a baking dish. For the fudge, you’ll need a 6-inch by 6-inch (15-cm by 15-cm) baking dish. Use a piece of parchment paper to line the dish so the fudge won’t stick. If you prefer, you can line the dish with foil that’s been lightly sprayed with nonstick cooking spray.

Melt the peanut butter and coconut oil. Add 1 cup (250 g) of peanut butter and ¼ cup (54 g) of coconut oil to a microwave-safe bowl. Heat the mixture in the microwave for 30 seconds, stirring afterward. If it’s not completely melted, continue heating in 15 second intervals until it is smooth. Be sure to mix the peanut butter and coconut oil after each interval in the microwave so you don’t overheat them.

Mix the peanut butter mixture with the banana. Once the peanut butter and coconut oil are melted, add 2 ripe, mashed bananas to the bowl. Stir the ingredients together well so they are completely combined. Because it has a thick consistency, it usually helps to use a fork to mix the banana into the peanut butter mixture.

Stir in the chocolate chips. When the banana and peanut butter mixture are combined, add 2 tablespoons (22 g) of chocolate chips to the bowl. Mix them into the other ingredients so they begin to melt and marble throughout the mixture. Milk, semisweet, and bittersweet chocolate chips will work in the fudge.

Spread the fudge mixture into the baking dish. Once the chocolate chips are blended into the banana and peanut butter mixture, use a spatula to add the fudge to the prepared baking dish. Smooth the mixture to form an even layer. Press the fudge down in the dish to ensure that it is tightly compacted.

Chill the fudge in the freezer until it is firm. When the fudge mixture is in the baking dish, cover it with a piece of plastic wrap. Place the dish in the freezer and chill it for at least 30 minutes, or until the fudge is firm.

Slice the fudge into pieces. When the fudge is firm, remove it from the freezer. Use a knife to cut it into slices and serve. Store any leftover fudge in an airtight container in the refrigerator. It should stay fresh for about 2 weeks.