If you’re a fan of banana-flavored treats, this Banana Fudge with a buttery Nilla wafer crust is the dessert you’ve been waiting for. Creamy, sweet, and layered with banana and vanilla fudge, it’s a perfect combination of flavors and textures. This easy-to-make recipe will quickly become a favorite for potlucks, parties, or when you’re simply craving something indulgent!
Why You’ll Love This Recipe
- Rich and Creamy: The smooth banana and vanilla fudge layers create a melt-in-your-mouth experience.
- Easy to Make: Simple steps and minimal ingredients make this recipe approachable for all skill levels.
- Unique Flavor: The banana pudding mix adds a nostalgic and delicious twist to traditional fudge.
- Perfect for Sharing: Cut into squares, these make an excellent addition to dessert platters or gift boxes.
Ingredients
For the Crust:
- 1½ cups Nilla wafer crumbs (about 35–40 cookies)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Banana Fudge:
- 2 cups white chocolate chips
- 2 tablespoons unsalted butter
- 2/3 cup sweetened condensed milk
- 8 tablespoons instant banana cream pudding mix
- 2/3 cup marshmallow cream
For the Vanilla Fudge:
- 1 cup white chocolate chips
- 1 tablespoon unsalted butter
- 1/3 cup sweetened condensed milk
- 1/3 cup marshmallow cream
- 2–3 crumbled Nilla wafers (for topping)
Kitchen Equipment Needed
- 8×8-inch baking pan
- Parchment paper or foil
- Food processor or plastic bag and rolling pin (for crushing cookies)
- Medium and small saucepans
- Spatula
- Mixing bowls
Step-by-Step Directions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal.
In a mixing bowl, combine the Nilla wafer crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool completely.
Step 2: Make the Banana Fudge Layer
In a medium saucepan, combine the white chocolate chips, butter, and sweetened condensed milk. Heat over low-medium heat, stirring constantly, until the mixture is melted and smooth.
Add the instant banana cream pudding mix and stir for 1–2 minutes to help dissolve the powder. Then, stir in the marshmallow cream until fully melted and incorporated.
Pour the banana fudge mixture over the cooled crust and spread it evenly with a spatula.
Step 3: Make the Vanilla Fudge Layer
In a small saucepan, combine the white chocolate chips, butter, and sweetened condensed milk. Heat over low-medium heat, stirring constantly, until smooth and melted.
Add the marshmallow cream and stir until incorporated. Gently pour the vanilla fudge over the banana fudge layer, spreading it carefully with a spatula.
Step 4: Add Topping and Set
Sprinkle crumbled Nilla wafers over the top of the vanilla fudge layer. Let the fudge cool at room temperature until set, or refrigerate for a few hours to speed up the process.
Step 5: Cut and Serve
Once the fudge is completely set, use the parchment or foil overhang to lift the fudge out of the pan. Cut it into squares using a sharp knife. Serve and enjoy!
Tips for Success
- Smooth Crust: Use the bottom of a measuring cup to press the crust firmly and evenly into the pan.
- Low Heat: Always heat the fudge mixture over low to medium heat to avoid scorching the chocolate.
- Chill for Clean Cuts: Refrigerating the fudge before cutting ensures sharp, clean squares.
- Work Quickly: Fudge can set fast, so have your layers ready to pour as soon as the previous one is done.
Variations
- Chocolate Lovers: Add a layer of milk chocolate fudge between the banana and vanilla layers.
- Peanut Butter Twist: Sprinkle crushed peanut butter cookies over the crust or mix peanut butter chips into the vanilla fudge layer.
- Tropical Flair: Add shredded coconut to the crust or sprinkle it on top for a tropical vibe.
- Nutty Addition: Mix crushed walnuts or pecans into the banana fudge for extra texture.
Serving and Storage Tips
- Serving: Serve chilled or at room temperature as a decadent treat. Pair with a hot cup of coffee or tea.
- Storage: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze individual pieces in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
1. Can I use a different crust?
Yes, graham crackers or digestive biscuits can be used instead of Nilla wafers for the crust.
2. What if I don’t have marshmallow cream?
You can substitute marshmallow cream with melted mini marshmallows. Use 1 cup mini marshmallows for every 2/3 cup marshmallow cream.
3. Can I use a different pudding mix?
Absolutely! Vanilla, butterscotch, or chocolate pudding mix would work for a flavor variation.
4. How do I avoid gritty fudge?
Make sure to stir the pudding mix thoroughly into the hot fudge base to dissolve it as much as possible.
5. Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Adjust baking time for the crust as needed.
This Banana Fudge with Nilla Wafer Crust is a delightful combination of flavors and textures. Creamy, sweet, and perfectly balanced with a buttery crust, it’s a treat that’s sure to satisfy every sweet tooth. Enjoy it at parties, potlucks, or whenever you need a little indulgence!
