Why You’ll Love This Recipe

I love this banana fudge because it’s smooth, sweet, and just the right amount of fun. It’s also easy to make, with no candy thermometer required, and it sets beautifully every time. The bright yellow color and the optional Nilla wafer topping give it that banana cream pie feel, making it perfect for holidays, parties, or just because I’m craving something special. It stores well and makes a great edible gift, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 teaspoons banana flavoring
½ teaspoon yellow food color gel
¾ cup salted sweet cream butter
½ cup half and half
⅓ cup heavy cream
1 teaspoon clear vanilla flavoring
3 cups granulated sugar, plus 2 tablespoons
1¾ cups white baking chips (I use Ghirardelli)
7 ounces marshmallow fluff
2 tablespoons crushed Nilla wafers (optional garnish)

Directions

I line a 9×9-inch baking dish with parchment paper, making sure it covers all sides. Then I lightly spray it with nonstick spray and set it aside.
In a small glass bowl, I stir together the banana flavoring and yellow food color gel. I set it aside to add later.
In a heavy-bottomed saucepan over medium heat, I combine the butter, half and half, heavy cream, and vanilla. I stir continuously until the butter is fully melted.
Once melted, I add the sugar and continue stirring constantly as the mixture comes to a simmer—usually about 6 to 7 minutes. I let it simmer for another 3 minutes while still stirring, then remove it from the heat.
I add the white baking chips, cover the pan, and let it sit for 3 to 4 minutes. Then I stir until the chips are melted and smooth.
I add the marshmallow fluff and stir until it’s fully incorporated into the mixture.
I pour in the banana flavor and food color mixture and stir until the color is evenly distributed.
I spread the fudge evenly in the prepared dish using a silicone or offset spatula. Then I sprinkle the top with crushed Nilla wafers, if using, and cover the dish with foil.
I let the fudge sit at room temperature for 30 minutes before transferring it to the fridge. I chill it for at least 4 hours until fully set.
Once it’s firm, I lift the fudge out using the parchment paper and cut it into 25 squares using a sharp knife, wiping the blade between cuts for clean edges.

Servings and timing

This recipe makes 25 pieces of fudge and takes just under 5 hours from start to finish:

Prep Time: 5 minutes
Cook Time: 15 minutes
Chill Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes

Variations

Sometimes I mix in mini white chocolate chips or crushed banana chips for extra texture. If I want a twist, I drizzle melted chocolate over the top before chilling or fold in chopped walnuts for a bit of crunch. You can also skip the food coloring if you prefer a more natural look, though I love the vibrant banana-yellow hue for presentation.

Storage/Reheating

I store the fudge in an airtight container in the refrigerator for up to one week. For longer storage, I wrap it tightly and freeze it for up to 2 months. When I’m ready to serve, I let it thaw in the fridge overnight. This fudge is best served cold or just slightly softened at room temperature.

FAQs

Can I use real bananas instead of banana flavoring?

I don’t recommend it for this recipe. Real bananas add moisture and can affect the fudge’s texture and ability to set properly. The extract gives a consistent, concentrated banana flavor.

Do I need a candy thermometer?

Nope! That’s one of the things I love most—this fudge is foolproof and doesn’t require any special equipment beyond a saucepan and spatula.

Can I double the recipe?

Yes, I’ve doubled it and poured it into a 9×13-inch pan. Just make sure to spread it evenly, and you may need a few extra minutes for chilling.

Is the yellow food coloring necessary?

Not at all. It’s just for that classic banana fudge look. The flavor stands on its own even without the color.

Can I make this fudge dairy-free?

I haven’t tested a dairy-free version, but you could try using plant-based butter, dairy-free white chips, and coconut cream in place of the creams. The results may vary in texture and richness.

Conclusion

Banana Fudge is one of those sweet little pleasures that always draws a crowd. I love how it comes together quickly, sets perfectly, and delivers bold banana flavor with every bite. Whether I’m making it for a party, wrapping it up as a gift, or just treating myself after dinner, it’s a fun and flavorful twist on classic fudge that’s always worth the (minimal) effort.

Banana Fudge – Sweet, Creamy, and Totally Irresistible

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This rich and creamy banana fudge is packed with nostalgic flavor, swirled with banana essence and topped with crushed Nilla wafers for a sweet, Southern-style treat.

Author: Sarah
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 4 hours 50 minutes
Yield: 25 pieces
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

Prep the Pan: Line a 9×9-inch baking dish with parchment paper, ensuring it covers all sides. Lightly spray with nonstick spray and set aside.

Flavoring Base: In a small glass bowl, stir together banana flavoring and yellow food gel. Set aside.

Start the Fudge Base: In a heavy-bottomed saucepan over medium heat, combine butter, half and half, heavy cream, and vanilla. Stir continuously until butter is fully melted.

Add Sugar & Simmer: Stir in sugar. Bring to a simmer, stirring constantly for 6–7 minutes. Simmer another 3 minutes, still stirring. Remove from heat.

Melt Chips: Add white baking chips to the hot mixture. Cover and let sit 3–4 minutes, then stir until smooth and melted.

Add Marshmallow Fluff: Stir in marshmallow fluff until fully incorporated.

Add Banana Flavor: Mix in the banana flavoring and yellow food gel mixture. Stir until color is uniform.

Set the Fudge: Spread fudge evenly into prepared dish using a silicone or offset spatula. Sprinkle with crushed Nilla wafers, if using.

Chill: Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (or overnight).

Serve: Lift fudge using parchment, slice into 25 squares. Store refrigerated.

Notes

✔️ Use a glass or disposable bowl for mixing food coloring to avoid staining.

✔️ Stir constantly when heating to prevent scorching.

✔️ Wipe your knife between cuts for clean edges.

✔️ Store leftovers in an airtight container in the fridge for up to 1 week.