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.