Line your pan. Press parchment into an 8x8-inch pan, leaving overhang on two sides for easy lifting. This keeps the fudge from sticking and makes slicing neat.

Mash the bananas. In a mixing bowl, mash 2 large ripe bananas until very smooth with minimal lumps. The riper the bananas, the sweeter the fudge.

Add the wet ingredients. Stir in 1/3 cup melted coconut oil, 1/3 cup smooth nut butter, and 1 teaspoon vanilla extract. Mix until glossy and fully combined.

Whisk in the dry ingredients. Add 1/3 to 1/2 cup unsweetened cocoa powder (start with 1/3 cup, add more to taste), a pinch of fine sea salt, and 1 to 3 tablespoons maple syrup or honey if you want it sweeter. Whisk until completely smooth.

Taste and adjust. Add more cocoa for deeper chocolate flavor, more syrup for sweetness, or a bit more salt to balance. The mixture should be thick but pourable.

Fold in extras. Stir in a handful of chopped nuts, cacao nibs, or mini chocolate chips if you like. These add texture and crunch.

Spread and smooth. Pour the mixture into the lined pan and smooth the top with a spatula. Sprinkle with flaky salt or shredded coconut if using.

Freeze to set. Freeze for 2 to 3 hours, or until firm enough to slice cleanly. It should feel solid but not rock-hard.

Slice and serve. Lift the slab out using the parchment. Cut into small squares—this is rich, so smaller pieces go a long way.

Store properly. Keep pieces in an airtight container in the freezer. Let a square sit at room temperature for 2 to 5 minutes before eating for the best texture.