This recipe was born out of two things: an abundance of too-ripe bananas and a broken oven. Normally when I have overly-ripe bananas around I bake banana bread or some sort of baked, banana treat. The oven at home is broken right now so baking was not an option, but I really wanted to make a sweet treat using those bananas. Because I’m lazy, I also wanted this to be a simple recipe that required little clean up.
That’s when I decided to throw a few random ingredients together in a blender and hope for the best! The resulting frozen fudge was better than I could have ever hoped. This recipe has no added sweetener and relies on the natural sweetness of ripe bananas. The texture reminds me of a childhood treat I used to enjoy-fudgsicles! With the right amount of patience, I’m sure this recipe could be used with popsicle molds and sticks to replicate fudgsicles, but I took the easy and lazy route and opted for fudge squares.
- 3 well-spotted, medium sized bananas
- 1/2 medium sized avocado
- 1/4 cup coconut milk
- 2 tablespoons raw cacao (sub toasted carob powder for AIP*)
- pinch vanilla bean powder (optional)
- pinch sea salt
- 3 tablespoons coconut flour
- 1/4 cup chopped walnuts (for topping, sub regular or toasted coconut flakes for AIP)
- Place the banana, avocado, coconut milk, raw cacao/toasted carob, vanilla (if using), and sea salt in a blender or food processor and blend until completely smooth.
- Add in the coconut flour and blend again until completely smooth.
- Let the batter sit for a few minutes while the coconut flour absorbs some moisture and line a 8x8 baking dish with parchment paper.
- Pour the batter into the dish and top with toppings of your choice and place in the freezer for 8-12 hours until completely set.
- Cut into squares and serve immediately. Store leftovers in the freezer and eat straight from there, but allow to sit at room temperature for a few minutes before digging in.
*AIP-followers can sub toasted carob powder or leave it out altogether and have a banana-only fudge.