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Banana Cream Fudge Recipe
If you love creamy banana desserts but don’t want to turn on the oven, this Banana Cream Fudge Recipe is going to be your new favorite no-bake treat—rich, smooth, full of banana flavor, and surprisingly easy to make at home.
Full Recipe Introduction
Let me explain what we’re making here. This banana cream fudge is a soft, creamy banana dessert fudge that tastes like a cross between banana cream pie and old-fashioned homemade banana fudge. It’s a no bake banana fudge that sets up in the fridge, slices beautifully, and looks like something you’d find in a little beach-town candy shop.
The flavor comes from a mix of real banana and pudding mix, so you get that classic banana cream dessert taste without fussing with eggs or a stovetop custard. The texture is velvety, thanks to white chocolate, sweetened condensed milk, and a swirl of marshmallow cream. It’s sweet, but not over-the-top if you cut it into bite-size squares (and hide a few in the back of the fridge for yourself—I won’t tell).
I like to make this creamy banana fudge for:
- Summer potlucks, when the bananas on my counter are going brown,
- Holiday gift boxes (it travels and ships well if packed snugly),
- Grandkids’ sleepovers, because kids go wild for banana candy recipes,
- And honestly, any weekday when I just want something fun with my coffee.
You know what? Banana flavored fudge is a little unexpected. People see chocolate, peanut butter, maybe mint… but banana cream fudge? That’s the one everyone talks about on the drive home.
This Banana Cream Fudge Recipe is also flexible. You can make it a little lighter by using reduced-fat sweetened condensed milk and less butter, or go all out and crown it with crushed vanilla wafers or banana chips for crunch. No candy thermometer, no baking, and no stress—just melt, stir, chill, and enjoy.
Why You’ll Love This Recipe
- No oven required – a true no bake banana fudge that sets right in the fridge.
- Quick to prep – about 15–20 minutes of hands-on time, then the fridge does the rest.
- Big banana cream flavor – tastes like banana cream pie in fudge form.
- Foolproof method – no candy thermometer, no tricky “soft ball stage,” just simple melting and mixing.
- Perfect for sharing – pretty little squares for bake sales, potlucks, or holiday dessert trays.
- Great way to use ripe bananas – that lonely brown banana on the counter finally has a purpose.
- Easy to customize – add nuts, chocolate drizzle, or cookie crumbs for your own twist.
- Freezer-friendly – make ahead and stash away for later cravings or last-minute guests.
- Kid-approved – soft, creamy, and not too chewy, so everyone from toddlers to grandparents can enjoy.
Ingredients You’ll Need
Here’s everything you need for this Banana Cream Fudge Recipe. I’ll add little notes so you know where you can swap or adjust.
Fudge Base
-
3 cups white chocolate chips
- Use good-quality chips (Ghirardelli, Guittard, or store brand that melts smoothly). White baking bars also work—just chop them small.
-
1 can (14 ounces) sweetened condensed milk
- This is what gives that classic creamy fudge texture. Make sure it’s sweetened condensed milk, not evaporated milk.
-
4 tablespoons unsalted butter, cut into pieces
- Butter adds richness and helps everything melt together smoothly. If you only have salted butter, reduce the added salt a bit.
-
1 small ripe banana, well mashed (about ⅓ cup)
- Use a spotty banana for more banana flavor. Too large a banana can make the fudge too soft, so measure roughly.
-
1 package (3.4 ounces) instant banana cream pudding mix
- This boosts that banana cream dessert flavor and helps the fudge set. Use instant, not “cook & serve.”
-
½ teaspoon banana extract (optional, but recommended for deeper flavor)
- If you really love banana, this makes it pop. If you’re sensitive to flavors, start with ¼ teaspoon.
-
1 teaspoon pure vanilla extract
- Vanilla rounds out the flavor and keeps the banana from tasting artificial.
-
¼ teaspoon fine sea salt
- Just enough to balance the sweetness and bring out the banana flavor.
-
1 cup marshmallow creme (marshmallow fluff)
- Adds that soft, creamy, almost “whipped” fudge texture.
Optional Toppings & Mix-ins
These are optional, but they give your homemade banana fudge a bakery-style look and a nice crunch.
- ½–1 cup crushed vanilla wafer cookies or graham crackers
- ½ cup chopped toasted pecans or walnuts
- A handful of banana chips, lightly crushed
- White or dark chocolate drizzle (about ¼ cup melted chips)
Substitution Notes
- Dairy-free idea: Use dairy-free white baking chips and a dairy-free sweetened condensed milk alternative; skip the butter or use vegan butter. Texture may be a bit softer but still delicious.
- No banana pudding mix? You can use vanilla instant pudding mix and an extra ¼ teaspoon banana extract, but the color will be paler and the flavor a touch milder.
- No marshmallow creme? You can leave it out for a firmer fudge, but the texture will be more dense and less “fluffy.”
Step-by-Step Directions
1. Prepare your pan
- Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on two sides to create “handles.”
- Lightly spray the parchment with nonstick spray or brush with a bit of melted butter.
This makes it easy to lift your banana dessert fudge out in one piece and cut neat squares.
2. Melt the white chocolate mixture
- In a medium, heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and butter.
- Set the pan over low heat and stir constantly with a silicone spatula.
You want the heat low and slow—if white chocolate overheats, it can seize and turn grainy. Keep stirring until the mixture is completely smooth and glossy, with no visible chips. This usually takes 4–6 minutes.
3. Add banana flavor
- Turn off the heat. Add the mashed banana, banana cream pudding mix, banana extract (if using), vanilla, and salt.
- Stir, stir, stir until the pudding mix is fully dissolved and everything is evenly combined.
The mixture will thicken slightly as the pudding mix blends in—that’s a good sign. If you see tiny pudding specks, keep whisking or stirring until smooth.
4. Fold in the marshmallow creme
- Add the marshmallow creme to the warm mixture.
- Gently fold and swirl it in until there are no big pockets of marshmallow left.
If you like a “swirled” look, you can leave a few streaks. If you want a perfectly smooth creamy banana fudge, fold it in completely.
5. Pour, smooth, and top
- Quickly pour the banana cream fudge mixture into your prepared pan. It will start to thicken as it cools, so don’t dawdle.
- Use an offset spatula or the back of a spoon to smooth the top into an even layer.
At this point, you can sprinkle your toppings:
- Crushed vanilla wafers or graham crackers for that banana cream pie vibe
- Chopped nuts for crunch
- Lightly crushed banana chips for extra banana flavor
Gently press the toppings into the surface so they stick.
6. Chill until firm
- Cover the pan loosely with plastic wrap or foil.
- Refrigerate for at least 3–4 hours, or until the fudge is firm enough to cut cleanly.
If your kitchen is warm or you used a slightly larger banana, it may need closer to 6 hours or overnight for the cleanest cuts.
7. Slice and serve
- Lift the set fudge out of the pan using the parchment overhang.
- Place on a cutting board and use a sharp knife to cut into 1-inch squares (or larger, if you like big pieces).
For the neatest squares, run the knife under hot water, wipe it dry, and then slice—repeating as needed. You can drizzle with melted white or dark chocolate right before serving for an extra pretty banana candy recipe finish.
Servings & Timing
- Yield: About 36 small squares (1-inch pieces)
- Prep Time: 15–20 minutes
- Chill Time: 3–4 hours (longer for very clean cuts; overnight is ideal)
- Total Time: About 3½–4½ hours, mostly hands-off chilling
If you’re planning this Banana Cream Fudge Recipe for a party, I like to make it the day before so I’m not worrying about whether it’s firm in time.
Fun Variations to Try
You know what? Once you make this once, you’ll start thinking of all the ways you can play with it. Here are some favorite twists.
- Banana Split Fudge: Sprinkle mini chocolate chips, chopped peanuts, and a few maraschino cherry pieces on top before chilling.
- Chocolate Swirl Banana Fudge: Melt ½ cup semi-sweet chocolate chips and swirl into the top of the warm fudge with a knife.
- Peanut Butter Banana Fudge: Add ¼–⅓ cup creamy peanut butter to the melted white chocolate mixture and skip the marshmallow creme for a slightly firmer texture.
- Nutty Banana Cream Fudge: Fold ½ cup chopped toasted pecans or walnuts directly into the fudge before pouring into the pan.
- Coconut Banana Fudge: Stir in ½ cup toasted shredded coconut or sprinkle it on top for a tropical twist.
- Protein-Boosted Banana Fudge (gentle tweak): Replace a few tablespoons of the pudding mix with vanilla protein powder for a subtle boost; the texture may be a bit softer, so chill extra long.
Storage & Reheating (Well, “Softening”) Tips
Fudge doesn’t really get reheated in the usual sense, but there are a few things to keep in mind.
Room Temperature:
- For serving, banana cream fudge can sit at cool room temperature for a couple of hours on a dessert table.
- Because it contains real banana, I don’t recommend leaving it out all day; after serving, pop leftovers back in the fridge.
Refrigerator:
- Store cut fudge squares in an airtight container, with parchment or wax paper between layers.
- Keeps well for about 5–7 days.
- If the fridge dries it out a bit, let pieces sit at room temperature for 10–15 minutes before serving—they’ll taste creamier.
Freezer:
- For longer storage, freeze the fudge in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or zip-top bag with parchment between layers.
- It will keep for about 2–3 months.
- Thaw in the fridge overnight, then bring to room temp for 10 minutes before serving.
Make-Ahead:
- This is an excellent make-ahead banana cream dessert for holidays or parties.
- Make it up to 2–3 days in advance, keep it covered in the fridge, then cut and plate it the day you’re serving.
Notes From My Kitchen (What I Learned Testing This)
- Don’t overdo the banana: The biggest mistake I made the first time was using two bananas. It tasted great but never fully set. Stick with about ⅓ cup mashed banana—enough flavor without turning it into pudding.
- White chocolate is picky: Keep the heat low and stir constantly. If it looks thick or grainy, take it off the heat and stir like crazy; sometimes you can rescue it. A splash of warm condensed milk can help.
- Instant pudding only: Regular “cook & serve” pudding stays grainy and doesn’t thicken the same. Instant pudding dissolves right in the warm mixture.
- Line the pan well: Parchment paper makes cutting and serving so much easier. I’ve tried just greasing the pan, and getting that first piece out was… not graceful.
- Chilling time matters: It might look set after 2 hours, but if you want those pretty, sharp edges, give it at least 3–4 hours, or overnight if you can.
- Taste and adjust flavor: Banana extract can be strong. Start small, taste (carefully, it’s hot), and add a few drops more only if needed.
If you’re a texture person like I am, you’ll appreciate how the marshmallow creme and pudding mix make this fudge soft, almost like a banana cream truffle that you can slice.
FAQs About Banana Cream Fudge
1. Can I make this Banana Cream Fudge Recipe without banana pudding mix?
Yes, but you’ll need to adjust. Use vanilla instant pudding mix and add more banana extract, or skip the pudding entirely and know the fudge will be a bit softer and less “banana cream” in flavor.
2. My fudge didn’t set—what went wrong?
Most often, there was too much fresh banana or not enough chill time. Measure your mashed banana, use instant pudding mix, and chill at least 4 hours or overnight. A warm kitchen can also slow down setting.
3. Can I use milk chocolate instead of white chocolate?
For this specific creamy banana fudge, white chocolate works best because it lets the banana flavor shine. Milk or dark chocolate will overpower the banana and create more of a chocolate-banana fudge, which can be tasty but very different.
4. Is this recipe gluten-free?
The fudge base is typically gluten-free (check your pudding mix, white chocolate, and marshmallow creme labels). Skip cookie toppings or use certified gluten-free cookies if you’re serving someone who avoids gluten.
5. Can I use banana extract only and skip the fresh banana?
You can. The texture will be a little firmer and more like classic fudge, and the flavor will be a bit more candy-like, but it still makes a delicious banana flavored fudge. Start with ½ teaspoon banana extract and adjust to taste.
6. How small should I cut the pieces?
This banana dessert fudge is rich, so I like 1-inch squares. For a dessert tray with lots of sweets, you can even go smaller, or larger for gift boxes where people expect a more generous piece.
7. Can I double the recipe?
Yes. Use a 9×13-inch pan for a double batch and extend the chilling time—often overnight is best. Make sure your saucepan is large enough for the melted mixture.
8. Can I use a microwave instead of the stovetop?
You can gently melt the white chocolate, condensed milk, and butter in a microwave-safe bowl using 20–30 second bursts, stirring well each time. Be careful not to overheat; white chocolate scorches easily.
Conclusion: A Sweet Little Taste of Banana Cream Pie
This Banana Cream Fudge Recipe gives you all the cozy, nostalgic flavor of banana cream pie in an easy, no-bake fudge that you can make on a weeknight. It’s creamy, pretty on a plate, and flexible enough to dress up for holidays or keep simple for a quiet treat at home.
If you try this banana cream fudge, I’d love to hear how it turns out—tell me what toppings you used, or if your family has its own favorite banana candy recipe twist. And if you enjoy this, you might also like experimenting with other no-bake fudge flavors, like peanut butter cup fudge or strawberry cheesecake fudge, for your next dessert tray.
Banana Cream Fudge
Ingredients
- 3 cups white chocolate chips use good-quality chips or chopped white baking bars
- 14 ounces sweetened condensed milk 1 can; not evaporated milk
- 4 tablespoons unsalted butter cut into pieces
- 1/3 cup ripe banana well mashed; about 1 small spotty banana
- 3.4 ounces instant banana cream pudding mix 1 package; instant, not cook & serve
- 1/2 teaspoon banana extract optional; start with 1/4 teaspoon if sensitive to flavor
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup marshmallow creme also called marshmallow fluff
- 1/2-1 cup crushed vanilla wafer cookies or graham crackers optional topping
- 1/2 cup chopped toasted pecans or walnuts optional topping or mix-in
- banana chips handful, lightly crushed; optional topping
- 1/4 cup white or dark chocolate chips melted for optional drizzle
Instructions
- Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to create handles. Lightly spray the parchment with nonstick spray or brush with a bit of melted butter.
- In a medium heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Set the pan over low heat and stir constantly with a silicone spatula until the mixture is completely smooth and glossy with no visible chips, about 4–6 minutes. Keep the heat low so the white chocolate does not overheat or seize.
- Turn off the heat. Add the mashed banana, instant banana cream pudding mix, banana extract (if using), vanilla extract, and salt. Stir well until the pudding mix is fully dissolved and the mixture is smooth and slightly thickened.
- Add the marshmallow creme to the warm mixture. Gently fold and swirl it in until there are no large pockets of marshmallow left. For a fully uniform fudge, fold it in completely; for a swirled look, leave a few streaks.
- Quickly pour the banana cream fudge mixture into the prepared pan; it will thicken as it cools. Use an offset spatula or the back of a spoon to smooth the top into an even layer. If desired, sprinkle the surface with crushed vanilla wafers or graham crackers, chopped nuts, and lightly crushed banana chips, pressing gently so they adhere.
- Cover the pan loosely with plastic wrap or foil and refrigerate for at least 3–4 hours, or until the fudge is firm enough to cut cleanly. In a warm kitchen or if you used a slightly larger banana, chill closer to 6 hours or overnight for the cleanest cuts.
- Use the parchment overhang to lift the set fudge out of the pan and onto a cutting board. With a sharp knife, cut into 1-inch squares (or desired size). For neat edges, run the knife under hot water, wipe dry, and slice, repeating as needed. Drizzle with melted white or dark chocolate before serving if desired.
