Banana Walnut Fudge
April 29, 2011 
Growing up, Easter morning meant we were each greeted with a basket of jelly beans, chocolates, candies galore and a little toy or two. This breakfast of champions was followed by brunch or egg-hunting with friends, more sweets, and an afternoon sugar crash.
I have nothing but fond and fun memories of my childhood Easters. But nowadays, if I tried to duplicate a day like that, I’d be on the floor by 10:30am in a sugar-induced coma. Nonetheless, the spirit of Easter persisted this year and a craving for something smooth and chocolaty had me whipping out the mixing bowls.
Since I do my best to avoid sugar these days, this fudge is sweetened entirely with ripe bananas. The fruit puree is held together with walnuts and a bit of cocoa, and... that’s it. Three ingredients for a quick and delectable treat. Keeping with the tradition of years’ past, I ate most of it myself.
Banana Walnut Fudge :: Makes 24 squares
2 1/2 cups raw walnuts
3 ripe bananas
6 tablespoons unsweetened cocoa powder
- Line an 8x8 glass baking dish with plastic wrap, and set aside.
- In a food processor, pulse 2 cups walnuts until a fine crumb is formed. Add the bananas and process until completely smooth. Add cocoa powder and process again until incorporated. Add remaining 1/2 cup walnuts and pulse a few times, just to chop. Leave them a bit chunky.
- Spread mixture evenly in the prepared baking dish. Place in the freezer for 3-4 hours, until firm. Slice and serve immediately. Store in an airtight container, or wrapped tightly in plastic, in the freezer.
Reader Comments (2)
Wow that sounds amazing! Just discovered your blog (am checking out some SF blogs while I'm in town) and will share this on my Facebook page!
I made this yesterday (with a combo of cashews & almonds because thats all that I had) and I CAN'T STOP EATING IT! I'm not sure if I should thank you or be upset that you shared this with me! lol My dad loves it too!