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Banana Fudge

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a close up shot of Banana Fudge stacked on top of each other
Savor the allure of homemade banana fudge, where the simple ingredients come together for a treat you won't be able to resist.
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Table of Contents
  1. Banana Fudge Ingredients
  2. Banana Fudge Recipe Substitutions and Additions
  3. How To Make Banana Fudge
  4. How To Serve Creamy Banana Fudge
  5. When To Serve Banana Fudge
  6. Banana Fudge Recipe Storage Tips
  7. Why This is the Best Banana Fudge
  8. Frequently Asked Questions
  9. More Recipes You’ll Love
  10. JUMP TO RECIPE
  11. More Popular Recipes

This easy-to-make banana fudge has a velvety melt-in-your-mouth texture. Made with marshmallow fluff, white chocolate chips, and lots of banana sweetness, this treat is truly irresistible for anyone with a sweet tooth!

a close up shot of Banana Fudge stacked on top of each other

Banana Fudge Ingredients

Banana Fudge raw ingredients that are labeled
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This yummy fudge is indulgent, combining the creamy richness of traditional fudge with the tropical taste of ripe bananas. 

The banana flavor is prominent but not overpowering, offering a pleasant fruity essence. Classic Nilla wafers provide an addictive crunch to keep you coming back for more.

To make this delicious fudge, you’ll need these main ingredients:

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

Banana Fudge Recipe Substitutions and Additions

FOOD COLOR GEL: If you prefer a more natural look, skip the food color gel when making the fudge.

WHITE BAKING CHIPS: Feel free to experiment with different brands or flavors of white baking chips for unique variations.

CHOCOLATE CHIPS: Swap the white baking chips with dark chocolate, milk chocolate, or even butterscotch chips for different flavor variations.

COCONUT FLAKES: Add shredded coconut to the fudge mixture for a tropical touch and extra crunch.

CARAMEL SWIRL: Drizzle caramel sauce between layers of the fudge for a caramelized banana fudge.

NUTS: Mix in chopped nuts like walnuts, pecans, or macadamia nuts for a crunchy contrast to the smooth fudge.

COOKIE CRUMBS: Replace crushed Nilla wafers with crushed graham crackers, chocolate cookies, or ginger snaps for a different garnish

TOFFEE BITS: Mix in toffee bits for a buttery toffee crunch within the fudge.

CHOCOLATE SWIRL: Create a marbled effect by swirling melted chocolate into the fudge mixture before it sets.

How To Make Banana Fudge

Thanks to this easy banana fudge recipe, you won’t need a double boiler or to use a candy thermometer. You only need a few simple ingredients and you’re ready to go!

Let’s start by combining the ingredients in a pan on the stove. Once it is ready, spread it in your pan before giving it time to set.

STEP ONE: Line a 9×9-inch baking dish with parchment paper, making sure the parchment paper goes up all four sides of the baking dish. 

Lightly spray the parchment paper with nonstick cooking spray. Set it aside.

STEP TWO: Add the banana flavoring and yellow food color gel to a small glass bowl. Stir to combine. Set it aside.

OUR RECIPE DEVELOPER SAYS

A glass bowl will not stain. You can also use a small yellow bowl or a disposable bowl.

banana flavoring mixed with yellow food coloring

STEP THREE: Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3 to 4-quart heavy-bottomed saucepan over medium heat. 

Stir continuously until the butter is melted.

PRO TIP:

When heating the butter, half and half, heavy cream, and clear vanilla, be sure to stir continuously. This prevents the mixture from sticking or burning at the bottom of the saucepan.

butter, half and half, cream, vanilla added to the banana flavoring mixture

STEP FOUR: Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between six to seven minutes.

Keep stirring and allow the mixture to simmer for another three minutes. Remove from the heat.

sugar added to the butter mixture

STEP FIVE: Add in the white baking chips. Cover the saucepan and let the mixture rest for three to four minutes. Stir until the white baking chips are melted. 

STEP SIX: Add the marshmallow fluff and stir until completely incorporated. 

marshmallow fluff added to the sugar mixture

STEP SEVEN: Stir in the yellow food gel and banana extract mixture into the fudge. Continue stirring until the color is uniform. 

yellow food gel and banana extract mixture stirred into the fudge

STEP EIGHT: Use either a silicone or offset spatula to evenly spread the banana fudge in an even layer into the prepared baking dish. 

Sprinkle the crushed Nilla wafers over the top of the fudge. Cover with aluminum foil.

PRO TIP:

When ready to serve, cut the fudge into pieces with a large sharp knife. Wipe the knife between cuts for cleaner edges.

crushed wafers sprinkled over the top of the fudge

STEP NINE: Allow the fudge to sit at room temperature for 30 minutes before chilling in the refrigerator for at least four hours. 

Once the fudge is set, lift the fudge out of the pan with the parchment paper.

Use a large sharp knife to cut the fudge into five slices by five slices, giving you 25 pieces of fudge. 

Keep refrigerated until ready to serve.

PRO TIP:

When ready to serve, cut the fudge into pieces with a large sharp knife. Wipe the knife between cuts for cleaner edges.

fudge cut into slices

How To Serve Creamy Banana Fudge

Serve in these banana fudge pieces as a sweet treat after dinner. It pairs well with a hot cup of coffee, a latte, or a cold glass of milk. 

Pair this banana fudge with a tropical fruit salad for a refreshing contrast of flavors.

Create a fudge platter with a variety of fudge flavors like chocolate fudge and peanut butter fudge

Incorporate banana fudge as part of a dessert charcuterie board. Arrange it alongside fresh fruits, nuts, cookies, and a selection of chocolate truffles for an impressive dessert spread.

Make a banana fudge ice cream sundae. Chop up banana fudge into small pieces and use it as a topping for vanilla or banana ice cream. Drizzle with hot fudge sauce.

Layer banana fudge pieces with whipped cream, sliced bananas, and crushed graham crackers to create a fudge parfait.

Build a banana fudge sundae with a scoop of homemade ice cream, warm banana fudge, whipped cream, chopped nuts, and a maraschino cherry on top.

Package small pieces of banana fudge in decorative boxes or bags and give them as homemade gifts for special occasions or holidays.

When To Serve Banana Fudge

CASUAL GATHERINGS: Perfect for casual gatherings with friends, the banana fudge adds a sweet touch to your get-togethers.

BABY SHOWER: Surprise your guests at a baby shower with this banana fudge as a sweet treat that complements the occasion’s joy.

POTLUCK: Impress your colleagues at the office potluck by bringing in a batch of homemade banana fudge. It’s sure to disappear quickly.

BIRTHDAY PARTY: Make birthdays even sweeter by serving banana fudge alongside the traditional cake. 

Banana Fudge Recipe Storage Tips

If you have any of this decadent fudge leftover, we have handy storage tips to help you out.

MAKE AHEAD: You can make this easy banana fudge ahead of time and store it in the fridge for up to a week or in the freezer for up to three months.

IN THE FRIDGE: Store the fudge in an airtight container in the fridge for up to a week. Keep it covered to prevent any flavors from seeping in.

IN THE FREEZER: This fudge can be in airtight freeze-proof containers for up to three months. Thaw it in the fridge before serving.

Why This is the Best Banana Fudge

UNIQUE FLAVOR FUSION: This recipe combines the texture of traditional fudge with the essence of real bananas, creating a one-of-a-kind flavor.

EASE OF PREPARATION: Making this banana fudge is a breeze, even for novice cooks. The straightforward instructions and readily available ingredients make it accessible to everyone.

VERSATILE SERVING OPTIONS: Whether enjoyed as a sweet treat after dinner, paired with coffee for breakfast, or as an addition to various occasions, this banana fudge is incredibly versatile.

a close up shot of Banana Fudge stacked on top of each other

In a nutshell, this banana fudge is a mouthwatering recipe that brings together the rich goodness of fudge with the sweet allure of bananas. So, whip up a batch of this banana fudge and enjoy the blend of flavors in every bite. 

Frequently Asked Questions

Can I use ripe bananas in this easy fudge recipe instead of banana flavoring?

Yes, you can, but it may affect the texture and sweetness of the fudge.

How long does the fudge need to set in the fridge?

It’s best to refrigerate for at least four hours, but overnight is ideal for a firmer fudge.

Can I freeze the fudge?

Yes, you can freeze it for up to three months.

Can I omit the Nilla wafers?

The Nilla wafers are optional for added texture and flavor.

How do I prevent the fudge from sticking to the parchment paper?

Lightly greasing the parchment paper should help prevent sticking.

Can I add nuts or other toppings?

You can customize the fudge with your favorite toppings.

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a close up shot of Banana Fudge stacked on top of each other

Banana Fudge

5 from 1 vote
Savor the allure of homemade banana fudge, where the simple ingredients come together for a treat you won't be able to resist.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 4 hours 50 minutes
Servings 25

Ingredients
  

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

Instructions
 

  • Line a 9×9-inch baking dish with parchment paper, making sure the parchment paper goes up all four sides of the baking dish. Lightly spray the parchment paper with nonstick cooking spray. Set it aside.
  • Add the banana flavoring and yellow food color gel to a small glass bowl. (A glass bowl will not stain. You can also use a small yellow bowl or a disposable bowl.) Stir to combine. Set it aside.
  • Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir continuously until the butter is melted.
  • Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6 to 7 minutes. Keep stirring and allow the mixture to simmer for another 3 minutes. Remove from the heat.
  • Add in the white baking chips. Cover the saucepan and let the mixture rest for 3 to 4 minutes. Stir until the white baking chips are melted.
  • Add the marshmallow fluff and stir until completely incorporated.
  • Stir in the yellow food gel and banana extract mixture into the fudge. Continue stirring until the color is uniform.
  • Use either a silicone spatula or an offset spatula to evenly spread the banana fudge into the prepared baking dish. Sprinkle the crushed Nilla wafers over the top of the fudge. Cover with aluminum foil.
  • Allow the fudge to sit at room temperature for 30 minutes before chilling in the refrigerator for at least four hours. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Use a large sharp knife to cut the fudge into five slices x five slices, giving you 25 pieces of fudge. Keep refrigerated until ready to serve.

Notes

  • A glass bowl will not stain. You can also use a small yellow bowl or a disposable bowl.
  • When heating the butter, half and half, heavy cream, and clear vanilla, be sure to stir continuously. This prevents the mixture from sticking or burning at the bottom of the saucepan.
  • When ready to serve, cut the fudge into pieces with a large sharp knife. Wipe the knife between cuts for cleaner edges.
  • When ready to serve, cut the fudge into pieces with a large sharp knife. Wipe the knife between cuts for cleaner edges.

Nutrition

Calories: 262kcal | Carbohydrates: 39g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 86mg | Fiber: 1g | Sugar: 34g | Vitamin A: 241IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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