Name: Banana Fudge Cups
Prep time: 5 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 ripe bananas; 1/2 cup peanut butter (or any nut/seed butter); 1/4 cup cocoa powder

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Creamy, chocolatey, and naturally sweet, these Banana Fudge Cups are a dream come true when I’m craving something rich but want to keep things healthy. With only three wholesome ingredients and zero need for baking, they come together effortlessly in the blender. Perfect for keeping in the freezer when I want a sweet treat without the guilt.

Banana Fudge Cups

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas

½ cup peanut butter (or any nut/seed butter)

¼ cup cocoa powder

Directions

I start by lining a mini muffin tin with paper liners, or sometimes I just use a silicone mini muffin mold lightly greased for easy removal.

In my blender or food processor, I combine the ripe bananas, peanut butter, and cocoa powder.

I blend until the mixture is silky smooth, making sure to scrape down the sides if anything sticks.

Then I spoon the mixture evenly into the muffin tin, filling each cavity to the top.

I place the tray in the freezer and let it set for at least 1 hour until firm.

Once they’re set, I take them out and let them sit for a couple of minutes at room temperature so they soften slightly before I enjoy them.

Servings and timing

This recipe makes 12 banana fudge cups.

Prep Time: 5 minutes

Cooking Time: 0 minutes

Total Time: 1 hour 5 minutes

Calories: Approximately 80 kcal per fudge cup

Variations

When I feel like mixing things up, I love trying different nut or seed butters like almond, cashew, or sunflower seed butter. Adding a pinch of sea salt or a dash of vanilla extract takes the flavor up a notch. For a bit of crunch, I sometimes fold in crushed nuts or cacao nibs before freezing. If I’m craving something extra indulgent, I drizzle a little melted dark chocolate on top before freezing.

Storage/Reheating

I store these fudge cups in an airtight container in the freezer. They last well for up to 1 month. When I want to eat one, I just take it out and let it sit for a few minutes at room temperature so it softens slightly. There’s no need to reheat since they’re meant to be eaten cold and creamy, straight from the freezer.

FAQs

How ripe should the bananas be?

I use very ripe bananas with brown spots for the sweetest flavor and smoothest texture. The riper they are, the better the results.

Can I make these without peanut butter?

Yes, I can substitute with almond butter, cashew butter, or any seed butter like sunflower or tahini for a nut-free version.

Do I need to add any sweetener?

I don’t add any extra sweetener because ripe bananas are sweet enough, but if I want them sweeter, a touch of maple syrup or agave works well.

Can I use a regular muffin tin instead of a mini one?

I can use a regular muffin tin, but I fill each only halfway and increase the freeze time to make sure they firm up properly.

Are these good for kids?

Absolutely. These are a great healthy treat for kids since they’re naturally sweet, made from whole ingredients, and allergy-friendly if I choose the right nut or seed butter.

Conclusion

These Banana Fudge Cups are my go-to when I want a quick, healthy, and delicious dessert without the hassle of baking. With only three ingredients and endless ways to customize, they’re a staple in my freezer. Whether I’m eating clean, avoiding dairy or gluten, or just want something simple and satisfying, these fudge cups hit the spot every time.

📖 Recipe:

Banana Fudge Cups

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 12 fudge cups
Diet: Vegan

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Description

Creamy, chocolatey, and naturally sweet, these no-bake Banana Fudge Cups are made with just three wholesome ingredients—ripe bananas, peanut butter, and cocoa powder. Perfect for a quick, healthy treat straight from the freezer.

Ingredients

2 ripe bananas

½ cup peanut butter (or any nut/seed butter)

¼ cup cocoa powder

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Instructions

Line a mini muffin tin with paper liners or lightly grease a silicone mini muffin mold.
In a blender or food processor, combine ripe bananas, peanut butter, and cocoa powder.
Blend until the mixture is silky smooth, scraping down the sides as needed.
Spoon the mixture evenly into the muffin tin, filling each cavity to the top.
Place the tray in the freezer for at least 1 hour until firm.
Remove from the freezer and let sit at room temperature for a few minutes before enjoying.