I love simple recipes. These days everyone is running from one thing to the next. We all have a variety of responsibilities on our plates. So it’s always nice to find a recipe that whips together in a snap. Extra points for using a staple that often needs to be used up, bananas. Most options for ripe bananas are for a sweet treat and this recipe is no different. But unlike your mom’s banana bread recipe, this one is not loaded with sugar. This recipe hits a ton of different categories except keto. The other two ingredients aren’t fancy and can be found at Giant – cashew butter and coconut oil. You can substitute other butters, but cashew is recommended because of it’s mild flavor that lets the banana flavor shine through. I used Giant’s Natures Promise cashew butter that I found with the rest of the peanut butter. Be sure to check out the coconut oil in the regular oil isle as well. You can get organic coconut oil cheaper there. You don’t need to get it from the organic isle. Another plus is that you store them in the freezer. So they will be a great quick cold treat throughout the summer. I used mini muffins. I will say that it took longer than 10 minutes for them to firm up though so plan accordingly. Although I love nuts, I tend to not like nut butters. I know you think I’m crazy, but I guess it’s a consistency thing for me. That said, I find these tasty and I’m glad to have a supply of these on hand.
Banana Fudge comes from Arman at The Big Man’s World.
- 2 overripe bananas, mashed
- 1 cup drippy cashew butter or alternative
- 1/4c coconut oil
- Cinnamon (optional)
- Line a 12 count muffin tray with muffin liners and set aside
- In a large mixing bowl, add your mashed bananas and set aside.
- In a microwave safe bowl or stovetop, melt your coconut oil with your nut butter. Pour into the mixing bowl and stir through the mashed banana until fully incorporated.
- Divide mixture amongst muffin tins and freezer for 10 minutes to firm up.
- You can use a mini muffin tin for smaller cups
- Banana fudge is best kept in the freezer, but for a softer texture you can keep them refrigerated. Regardless of which method you store them, only thaw them slightly. They lose their firmness quickly!
12 servings: 185 calories, 3g protein, 15g fat, 11g carbs each