- 3 ripe bananas, mashed
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (optional)
- 1 cup chopped nuts, such as walnuts or pecans (optional)
Ripe bananas (freckled and sweet) are key for strong banana flavor. Sugar and condensed milk cook down into a dense, fudgy base, butter adds richness and a silky finish, and vanilla rounds out the sweetness. White chocolate chips make the fudge creamier and more candy‑shop style when melted in, while nuts add a classic old‑school fudge crunch.
Step‑by‑Step Instructions
Prepare the Pan
- Line an 8×8‑inch or 9×9‑inch square baking pan with parchment paper, leaving a bit overhanging the sides as “handles,” or lightly grease it. Set aside.
Cook the Banana Mixture
- In a medium‑large heavy‑bottomed saucepan, combine the mashed bananas, granulated sugar, and unsalted butter.
- Cook over medium heat, stirring frequently, until the butter is melted, the sugar dissolves, and the mixture starts to bubble gently around the edges, about 4–6 minutes.
Add Condensed Milk and Thicken
- Stir in the sweetened condensed milk until fully blended.
- Continue cooking over medium to medium‑low heat, stirring constantly to prevent scorching.
- Cook for about 8–12 minutes, until the mixture thickens noticeably and reaches a soft‑ball–stage consistency: it should pull slightly away from the sides of the pan and feel thick and heavy when stirred. If you’re using a thermometer, aim for about 235–240°F.
Finish the Fudge
- Remove the saucepan from the heat and immediately stir in the vanilla extract.
- If using white chocolate chips, add them now and stir until completely melted and the mixture is smooth and glossy.
- Fold in the chopped nuts, if using, until evenly distributed.
Pour, Cool, and Chill
- Pour the hot fudge mixture into the prepared pan and smooth the top with a spatula; work quickly, as it will begin to set as it cools.
- Let the fudge cool at room temperature until it’s no longer warm, then refrigerate for at least 2 hours, or until firm enough to slice.
Slice and Serve
- Once fully chilled, lift the fudge out of the pan using the parchment overhang and place it on a cutting board.
- Use a sharp knife to cut into small squares, wiping the blade between cuts for neat edges. Serve slightly chilled or at cool room temperature.
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