What do you need to do this weekend?
This. You need to make this banana chocolate fudge recipe. Because I said so and it’s my world so it’s my rules. At least that’s what Kyle says.
Other than THAT—what else are you doing this weekend? Anyone going outta town? Out on the water? Either way, you better be enjoying this long weekend!
I am blessed with an extra long weekend because my company rocks. We got today off work too! Which means sleeping in, sipping hazelnut coffee and catching up on some recipe creation.
We’re also going to play racquetball this afternoon! Kyle and I finally splurged on gym memberships. Have you ever played racquetball? I’m about to Google the rules right now as we speak. Because over never played before in my life. And I have a nagging suspicion I’m going to be righteously terrible. But ya know, it’s all about the fun and the cardio, amiright? You’re probably gonna need to wish me luck. I have a feeling the sport will be an adventure for this uncoordinated girl. Good thing I have safety glasses! Sometimes I think I should wear them during normal workouts too. I’ve accidentally hit myself in the face during kenpo before. That’s an hilariously embarrassing microstory. I hope you enjoyed it.
So…about this fudge. I haven’t been making many desserts these days, and I decided it was time to get back on the train. That doesn’t mean I haven’t been eating dessert though, which is evidenced by my empty jar of chocolate chips. This healthy banana chocolate fudge has just a slight taste of banana to it. I cut it up into 16 bars, hoping it would last longer. Really it still only lasted about 5 days—but it did make its way into my lunch bag a couple of days which was a major score! I’m always craving just a little something sweet after lunch. Usually I reach for some grapes, but who wants grapes when you have fudge on hand? (Rhetorical question.)
So here we are, with an already half-eaten batch of fudge photoshoot.
Healthy Chocolate Banana Fudge
Yield 16 bars
- 1 ripe banana
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 2 teaspoons vanilla
- 1/3 cup coconut oil
- 1/3 cup chocolate chips
- 1/4 cup flour of choice (I used all purpose)
- Preheat oven to 350 degrees.
- Mix cocoa powder and flour together in a small bowl.
- Mix the banana, egg, syrup and vanilla together in a separate bowl.
- In a saucepan, heat the coconut oil and chocolate chips together on low until completely melted. Stir together with other wet ingredients.
- Add dry ingredients to wet ingredients and mix well.
- Pour batter into a greased glassed baking dish.
- Bake for 25-28 minutes, until an inserted toothpick comes out clean.
Serving Size 1 bar
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 5 g
Unsaturated Fat 1 g
Cholesterol 26 mg
Sodium 10 mg
Total Carbohydrates 15 g
Dietary Fiber 1 g
Sugars 10 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.