Healthy Banana Fudge (AIP, Dairy Free)

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

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.

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.

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

1. Prepare loaf pan but lining with parchment paper.

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.

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

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.

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.