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    Home » Diet

    Healthy Banana Fudge (AIP, Dairy Free)

    Oct 10, 2022 · 2 Comments

    October 10, 2022 by Beth 2 Comments

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    squares of banana fudge

    This creamy Banana Fudge with real bananas will satisfy your fudge craving. It’s easy to make, AIP and dairy free.

    close up of banana fudge squares

    Does fudge contain dairy?

    Traditionally, yes. However, this healthy banana fudge is dairy free and AIP.

    What can I use in place of sweetened condensed milk on fudge?

    We don’t cook this fudge in the traditional method. However, to make it dairy free we use coconut milk instead of condensed milk.

    Is fudge suitable for vegans?

    Traditionally no because it contains dairy. However, our dairy free banana fudge uses coconut milk. You’ll only need to substitute maple syrup for honey.

    plated banana fudge with ripe bananas in the background

    Can you make banana fudge?

    Sure! This Banana Fudge uses REAL bananas. Not just banana flavor. And it’s easy to make without condensed milk, refined suga or nut butter.

    What size pan do you use for fudge?

    For this recipe, use a regular 9x5x3 loaf pan. You can also use a somewhat smaller pan (8½" x 4½" x 2½") and it would be fine as well. You may just need additional time to chill.

    Can you freeze fudge?

    Yes. You can freeze fudge and it will last for about 3 months. When you are ready to eat, make sure to defrost in advance in the refrigerator.

    ingredients needed for dairy free banana fudge

    Thoughts on Banana Fudge Ingredients

    • Coconut Butter: I used this brand.
    • Coconut Oil
    • Honey
    • Vanilla Extract: If you prefer vanilla powder, you only need 1/2 teaspoon. I’ve been using this brand.
    • Salt
    • Banana: A ripe banana adds a bit more sweetness and is easier to get smooth.

    How to make banana fudge

    parchment paper lining loaf pan on white counter

    1. Prepare loaf pan but lining with parchment paper.

    stirring ingredients for banana fudge over stovetop

    2. Combine the coconut butter, coconut oil, and honey into a small saucepan over low heat. Stir until the coconut butter is softened and all the ingredients are combined.

    small saucepan with spoon filled with ingredients for AIP fudge

    3. Remove from the heat then add the vanilla extract, salt, and mashed bananas. Stir until combined.

    saucepan next to parchment lined loaf pan with AIP fudge

    4. Pour into loaf pan and put into the fridge to chill for at least 4 hours. Then remove, cut into squares, and serve.

    Tips for making the best Banana Fudge

    • A ripe banana adds a bit more sweetness and is easier to get smooth.
    • If you prefer vanilla powder to vanilla extract, you only need 1/2 teaspoon. I’ve been using this brand.
    • If you prefer super smooth bananas, use an immersion blender. This is optional.
    • Keep in the fridge in an airtight container for about a week.
    • This is not true fudge. It must remain cold otherwise it will melt. It will taste the same, but it just loses it shape as it warms up.
    • To make this vegan, just substitute the honey for maple syrup.
    • For this recipe, use a regular 9x5x3 loaf pan. You can also use a somewhat smaller pan (8½" x 4½" x 2½") and it would be fine as well. You may just need additional time to chill.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

    plate of banana fudge in front of ripe bananas
    Print Recipe
    4 from 1 vote

    Healthy Banana Fudge (Dairy Free, AIP)

    This creamy Banana Fudge with real bananas will satisfy your fudge craving. It’s easy to make, AIP and dairy free.
    Prep Time2 mins
    Cook Time5 mins
    Chill Time4 hrs
    Total Time4 hrs 7 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 servings
    Calories: 124kcal
    Author: Beth Chen

    Equipment

    • 9x5x3 loaf pan You can also use a somewhat smaller pan (8½" x 4½" x 2½").
    • Parchment Paper

    Ingredients

    • 1/4 cup Coconut Butter
    • 1/4 cup Coconut Oil
    • 1/4 cup Honey
    • 1 teaspoon Vanilla Extract
    • 1/4 teaspoon Salt
    • 1/4 cup Banana mashed

    Instructions

    • Prepare loaf pan but lining with parchment paper.
    • Combine the coconut butter, coconut oil, and honey into a small saucepan over low heat. Stir until the coconut butter is softened and all the ingredients are combined.
    • Remove from the heat then add the vanilla extract, salt, and mashed bananas. Stir until combined.
    • Pour into loaf pan and put into the fridge to chill for at least 4 hours. Then remove, cut into squares, and serve.

    Video

    Notes

    • A ripe banana adds a bit more sweetness and is easier to get smooth.
    • If you prefer vanilla powder to vanilla extract, you only need 1/2 teaspoon. I’ve been using this brand. 
    • If you prefer super smooth bananas, use an immersion blender. This is optional.
    • Keep in the fridge in an airtight container for about a week.
    • This is not true fudge. It must remain cold otherwise it will melt. It will taste the same, but it just loses it shape as it warms up.
    • To make this vegan, just substitute the honey for maple syrup.
    • For this recipe, use a regular 9x5x3 loaf pan. You can also use a somewhat smaller pan (8½" x 4½" x 2½") and it would be fine as well. You may just need additional time to chill.

    Nutrition

    Serving: 1serving | Calories: 124kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 75mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg

    Helpful Info for All Recipes

    • I always use extra virgin olive oil in all of my recipes unless stated otherwise.
    • I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
    • The majority of my recipes are strict AIP or include notations for reintroductions. However, while I make every effort to label non-AIP ingredients and recipes sometimes, they slip past me. If you have questions, please ask in advance.

    « Paleo Cornbread (Grain Free, AIP)
    Dairy Free Brownies (Nut, Egg Free & AIP Brownie options) »

    Reader Interactions

    Comments

    1. Melissa Newark says

      October 17, 2022 at 12:06 am

      4 stars
      It turned out great. Perfect to satisfy a sweet tooth. I used a cinnamon infused honey. I also added cinnamon, cloves, and ginger. I can't wait to try incorporating other things like pumpkin, or apple!

      Reply
      • Beth says

        October 21, 2022 at 9:57 pm

        Yeah! I'm so glad you enjoyed this recipe. I bet pumpkin would work great too.

        Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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