White chocolate baking morsels – these are simply white chocolate chips and bring a lot of sweetness.
Sweetened condensed milk – this helps give the fudge a nice creamy texture.
Peanut butter – you’ll need to use creamy for this recipe. I suppose you could try a chunky peanut butter and skip the peanuts if you’re in a pinch!
Chopped peanuts – for some added texture in the fudge and on the top
Banana chips – you will want to chop or break your banana pieces to add even more texture and tasty banana flavor.
You can enjoy this recipe year round, but I love to make it festive. I simply add red, green and white sprinkles and viola! A great holiday treat that anyone will appreciate.
My little helper dumped on the sprinkles, but I think it’s the perfect amount. We used a Wilton Holiday Sprinkles set, and used the whole sprinkles quadrant.
This recipe can be made in a 9×9 square or in two loaf pans (which is what I did). Either way, I like to split the final product and use two different toppings.
- Banana chips and sea salt
The sweet-salty combo with the flakey sea salt on top is SO good and really helps to balance out the sweetness.
Nick and I absolutely loved this 5 ingredient peanut butter banana fudge recipe and I can’t wait to hear if you make it, what toppings you use!
5 Ingredient Peanut Butter Banana Fudge
- 3 cups white chocolate baking morsels
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup creamy peanut butter
- 1 cup chopped peanuts
- 3/4 cup banana chips chopped or broken
- Sprinkles or flakey sea salt (optional toppings)
- Line 2 loaf pans or one 9x9 square pan with aluminum foil and coat with cooking spray and set aside.
- In a saucepan add white chocolate chips, sweetened condensed milk and peanut butter. Cook over low-medium heat until pieces melt and mixture is smooth and starts to really thicken up, stirring occasionally.
- Remove from heat, stir in 3/4 cup of the nuts and 1/2 cup banana chips.
- At this point either divide the fudge between the loaf pans or pour into square pan.
- Spread fudge edge to edge with a spatula. Sprinkle with desired toppings (reserved peanuts, banana chips, sea salt, sprinkles); press toppings lightly into fudge.
- Cover with plastic wrap and chill for about an hour, or until firm.
- Use the foil to lift fudge out of pan. I would suggest removing the foil before cutting so that you don't accidentally leave any small pieces of foil on the bottom of fudge.
- Cut into small squares, store tightly covered at room temp for 1 week or in the refrigerator for up to 3 weeks.