My friend, Melanie, liked this version although I prefer the one without the banana that I posted in this blog just a week ago, Healthier Peanut Butter Fudge. I am posting this for her and for any banana lover out there.
My daughter came over today and she was addicted to this fudge and took the rest home.
When Melanie ate this fudge, they have been stored at room temperature the whole morning before lunch. However refrigerate just like any other baked goods if you are not eating them right away. They do not melt but they however are soft and fragile so store them in plastic containers rather than baggies when transporting them to work.
Banana Peanut Butter Fudge
(Inspired by The Sweet Tooth Life and Chocolate Covered Katie's blogs)- 1 cup cannelini beans (I have used Northern White Beans one other time. Any beans will work)
- 2 bananas
- 3/4 cup peanut butter
- 8 tsps Splenda or sugar
- 1 tsp vanilla
- 1/4 tsp each baking powder, baking soda and salt
Combine the drained beans, bananas, sugar or splenda and vanilla in a bowl and mix with a blender until smooth. Then add the peanut butter and just pulse till mixed.
Remove the blade and mix thoroughly the baking powder, baking soda and salt to the mixture.
Transfer into a greased 9 x 9 square pan.
Bake in a 350 degree oven for around 35-45 minutes or until a toothpick comes out clean.
Chill before cutting. Store in plastic container rather than baggies.
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