Banana Walnut Chocolate Chunk Fudge

Banana Walnut Chocolate Chunk Fudge

This Chunky Monkey-inspired fudge combines the flavors of sweet banana, crunchy walnuts, and rich chocolate chunks popularized by the frozen dessert aisle. This easy shortcut fudge transforms that classic flavor combination into a creamy, bite-sized treat. LorAnn Super-Strength Banana Flavor delivers bold banana flavor without adding the extra moisture of fresh fruit, so the fudge stays smooth, firm, and easy to slice and share.

Share:

Ingredients

3 cups (510 g) high-quality white chocolate chips
1 (14-ounce/396 g) can sweetened condensed milk
¼ cup (57 g) unsalted butter
¼ to ½ teaspoon (1.25 to 2.5 mL) LorAnn Super-Strength Banana Flavor
1 to 2 drops yellow food coloring (optional)
½ cup (57 g) chopped walnuts
½ cup (85 g) dark chocolate chunks (60% cacao or higher) divided
⅛ teaspoon salt

Recipe PDF

Banana Walnut Chocolate Chunk Fudge
Download PDF

Directions

1
Prepare the pan: Line an 8 × 8-inch (20 × 20-cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2
Melt the base: Combine the white chocolate chips, sweetened condensed milk, butter, and salt in a medium saucepan over low heat. Stir constantly until the white chocolate is melted and the mixture is smooth. Avoid overheating.
3
Add flavor and color: Remove the saucepan from the heat. Stir in ¼ teaspoon (1.25 mL) LorAnn Super-Strength Banana Flavor and the yellow food coloring, if using. Once thoroughly combined, taste the mixture and add additional Banana Flavor, up to ½ teaspoon (2.5 mL) total, if a stronger banana flavor is desired.
4
Add the walnuts and chocolate: Allow the mixture to cool for 2 to 3 minutes, stirring occasionally, before folding in the chopped walnuts and half of the dark chocolate chunks. This brief cooling period helps prevent the chocolate chunks from melting completely into the warm fudge.
5
Spread and top: Immediately spread the mixture evenly in the prepared pan. Sprinkle the remaining dark chocolate chunks over the top and gently press them into the surface.
6
Chill and cut: Refrigerate for at least 2 hours, or until completely firm. Lift the fudge from the pan using the parchment overhang. For clean cuts, use a sharp knife to cut into 36 squares.

Baker's Notes & Variations

1
Milk Chocolate Variation: Dark chocolate provides a bittersweet contrast to the sweet banana and white chocolate base, but milk chocolate chunks can be substituted for a sweeter flavor.
2
For the Best Chocolate Chunks: Allowing the fudge mixture to cool briefly before adding the chocolate helps the chunks retain their shape. Don't wait too long, however, or the fudge may begin to set before it is spread in the pan.
3
Storage: Store the fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in an airtight container with parchment or waxed paper between layers. Thaw in the refrigerator before serving.

Products Used In This Recipe

Shop All
Shop All