Oh my gosh, you have to try this 3 ingredient banana fudge – it’s my go-to when I need something sweet fast without turning on the oven! I stumbled onto this magic combo one desperate pantry raid afternoon. Now it’s my not-so-guilty pleasure, packed with natural sweetness from ripe bananas and that dreamy fudge texture. Seriously, just toss three simple things in a bowl, freeze, and boom – you’ve got a healthy dessert ready in about an hour. No sugar crashes, no dairy, just pure banana-peanut butter bliss.

Why You’ll Love This 3 Ingredient Banana Fudge

Listen, I don’t blame you if you’re skeptical—how can something this simple taste so good? But trust me, once you try it, you’ll be hooked. Here’s why:

Healthy-ish indulgence: No guilt here! Just bananas, peanut butter, and coconut flour—no weird additives or sugar bombs. It’s basically a sneaky way to eat fruit and call it dessert.
Zero added sugar: The bananas do all the sweetening (especially if you let them get those cute little brown spots). Perfect for when you’re craving something sweet but don’t want the sugar crash.
Dairy-free magic: No butter, no cream, no problem. The peanut butter gives it that rich, fudgy texture without a drop of dairy—great for lactose-sensitive folks.
Almost too easy: Mash, mix, freeze. That’s it. I’ve made this half-asleep at midnight when a chocolate craving hit—no baking, no fuss, just spoon-licking goodness.
Kid-approved (and parent-approved): My niece thinks it’s “banana candy,” and I love that she’s getting protein and fiber instead of a sugar rush. Win-win!

Honestly? It’s the kind of recipe that makes you feel like a kitchen genius with minimal effort. And isn’t that the dream?

Ingredients for 3 Ingredient Banana Fudge

Okay, here’s the beauty of this recipe—you probably have everything you need already! But there are a few little tricks to getting the texture just right. (I learned the hard way after a few too-sticky batches!) Here’s exactly what you’ll need:

2 large ripe bananas (mashed) – The spottier, the better! These should be so soft they practically collapse when you peel them. Pro tip: If your bananas aren’t quite ripe enough, pop them in a paper bag overnight to speed things up.
1 cup natural peanut butter (creamy) – The runnier, the better for easy mixing. If yours is super thick, warm it slightly first. And yes, almond butter works too—just know it’ll give a slightly different flavor.
1/2 cup coconut flour (packed) – This stuff is magic for absorbing moisture! If you don’t have it, oat flour works (use 1 cup instead), but the texture will be less fudgy.

Word to the wise: If your bananas are super ripe (like, almost black), you might need an extra tablespoon or two of coconut flour. The batter should look like thick cookie dough—if it sticks to your fingers like glue, just sprinkle in more flour until it behaves!

Optional Add-Ins

Now for the fun part—making it your own! These extras don’t count toward our magical 3-ingredient promise, but oh boy, do they take things up a notch:

A pinch of cinnamon (my go-to for cozy vibes)
1/2 tsp vanilla extract (for that classic dessert flavor)
Handful of mini chocolate chips (because chocolate makes everything better)
Chopped nuts for crunch (walnuts are amazing here)
Drizzle of melted dark chocolate on top (fancy but oh-so-easy)

My personal favorite? A little sea salt sprinkled on top before freezing—it makes the banana flavor pop! But honestly? The base recipe is so good, you might not even miss the extras.

How to Make 3 Ingredient Banana Fudge

Alright, let’s get to the fun part—turning those three simple ingredients into creamy, dreamy fudge! Don’t let the simplicity fool you; there are a few little tricks to get that perfect texture. Here’s exactly how I do it every time:

Mash those bananas like you mean it: Grab a fork and go to town on them in a large mixing bowl. You want them almost completely smooth—no big lumps! (Those stubborn bits will make your fudge uneven.) If you’re feeling fancy, a quick pulse in the food processor works too.
Stir in the peanut butter until creamy: Add your nut butter and mix, mix, mix! This is where arm workouts come in handy. Keep going until it’s totally smooth and looks like a shiny, thick caramel sauce. If your peanut butter is stubborn, pop the bowl in the microwave for 10 seconds to loosen it up.
Fold in the coconut flour: Sprinkle it in gradually while stirring. Here’s the secret: the mixture should pull away from the sides of the bowl and hold its shape when you press it. Too sticky? Add 1 more tablespoon of coconut flour at a time. Too crumbly? A tiny splash of almond milk (or water) can save it.
Press it like you’re building a sandcastle: Line a small pan (8×8 inch) with parchment paper—or use mini muffin liners for cute single-serve bites! Press the mixture in firmly (this prevents crumbly edges later). I like using damp fingers to smooth the top without sticking.
Freeze it solid: Pop it in the freezer for at least 1-2 hours. Want the real fudge experience? Wait until it’s firm enough that your finger leaves no dent. (Fridge works too, but it’ll take 4+ hours.)
Slice and devour: Lift the parchment to remove the whole slab, then cut into squares with a warm knife (run it under hot water first). Or just grab a spoon and eat it straight from the pan—no judgment here!

Storage Tips

Here’s the best part—this stuff keeps like a dream! Store it in an airtight container:

Freezer: Up to 1 month (it never lasts that long in my house). Perfect for sneaking a cold bite straight from the freezer—it stays slightly soft!
Fridge: About 1 week. Let it sit at room temp for 5-10 minutes before serving to soften slightly.

Pro tip: Layer squares between parchment paper so they don’t stick together. And if you’re gifting some? Wrap them in cute little wax paper bundles—they stay firm enough to handle but melt deliciously in your mouth.

Nutritional Information

Okay, let’s talk numbers—because I know you’re curious how something this delicious can actually be good for you! (Spoiler: It’s all about those wholesome ingredients working their magic.) Just remember: these are estimates based on my favorite brands. Your exact nutrition might vary depending on whether you use crunchy vs. creamy peanut butter, super ripe bananas, etc.

Per serving (about 1 square):

120 calories – Basically a guilt-free snack!
5g natural sugar (all from the bananas – no added sweeteners here)
3g fiber – Thank you, coconut flour! Keeps you full longer.
4g protein – Peanut butter for the win!
7g healthy fats – The good kind that makes your skin glow.

Now for my favorite part: compared to traditional fudge? This version has half the sugar and twice the fiber. Plus, you’re getting potassium from the bananas and vitamin E from the peanut butter. I call that a dessert you can feel good about—both in your body and on your taste buds!

FAQ Section

I get asked about this simple banana fudge all the time—so here are the answers to the most common questions that pop up in my kitchen (and my DMs)!

Can I use almond butter instead of peanut butter?
Absolutely! Almond butter works great if you prefer that flavor or need a nut-free version. The texture might be slightly less creamy since almond butter tends to be thicker, but still delicious. Cashew butter? Also amazing. Just warm it slightly first if it’s too stiff to stir easily.

How ripe should the bananas be?
Think “banana bread ripe”—those babies should be covered in brown speckles and practically melting when you peel them! The darker the spots, the sweeter your fudge will be without any added sugar. Pro tip: If your bananas aren’t quite there yet, bake them unpeeled at 300°F for 15 minutes to caramelize the natural sugars. Game changer!

Why coconut flour specifically?
Oh, this is my favorite kitchen science part! Coconut flour absorbs moisture like a champ—way better than regular flour or oats. That’s why we use less of it. It gives that perfect fudgy density while keeping everything dairy-free. No coconut flour? You can use oat flour (double the amount), but expect a slightly softer, more “banana bread bite” texture. Still tasty, just different!

Bonus question I hear a lot: “Can I eat it straight from the freezer?” Heck yes! It stays slightly soft when frozen—I actually prefer the icy-cold, almost ice cream-like texture. Though fair warning: you might get addicted to sneaking midnight bites straight from the pan…

Serving Suggestions

Oh, the possibilities! This banana fudge is delicious all on its own, but sometimes I love dressing it up—especially when I want to impress guests (who’ll never guess it’s just 3 ingredients). Here are my favorite ways to serve it:

With fresh berries: The tartness of raspberries or strawberries cuts through the sweetness perfectly. I’ll often arrange a few on top before freezing—makes it look bakery-fancy!
Drizzled with melted dark chocolate: Because chocolate makes everything better. Just microwave 1/4 cup chocolate chips with a teaspoon of coconut oil, then zigzag it over the top before slicing.
Crumbled over yogurt: Break a piece into chunks and stir into Greek yogurt for a breakfast that feels like dessert. Add granola for crunch!
Sandwiched between cookies: My niece’s brilliant idea—take two oatmeal cookies with a square of frozen fudge in between. It’s like an ice cream sandwich, but with banana magic.

My absolute favorite? Eating it straight from the freezer with a tiny sprinkle of flaky sea salt. The cold, creamy texture with that salty bite? *Chef’s kiss* Perfection.

3 Ingredient Banana Fudge You’ll Crave Forever

Author: lucy
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and healthy banana fudge made with just 3 ingredients. This no-bake, dairy-free treat is perfect for a quick dessert or snack.

Ingredients

Scale

2 large ripe bananas (the riper, the sweeter)
1 cup natural peanut butter (or almond butter)
1/2 cup coconut flour (or 1 cup oat flour if you don’t have coconut flour)

Instructions

Mash the bananas in a bowl until mostly smooth.
Stir in nut butter until completely combined and creamy.
Mix in coconut flour until a thick “cookie dough” texture forms. If it feels too sticky, add 1–2 more tablespoons coconut flour.
Press into a lined pan (8×8) or spoon into mini muffin liners.
Freeze 1–2 hours (or refrigerate 4 hours) until firm.
Slice or pop out and enjoy!

Notes

Optional add-ins: pinch of cinnamon, 1/2 tsp vanilla, mini chocolate chips, or chopped nuts.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 120
Sugar: 5g
Sodium: 50mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: healthy fudge recipe, no sugar dessert, dairy free fudge, easy no bake treat, freezer dessert