If you love banana cream pie and crave melt-in-your-mouth fudge, this is the dessert you didn’t know you needed. These Banana Fudge Bars combine a buttery vanilla cookie crust with two dreamy layers of banana and vanilla fudge. They’re sweet, rich, and totally irresistible — the kind of treat that disappears fast at potlucks and family gatherings.
Why You’ll Love This Banana Fudge
This recipe delivers classic banana cream flavor in a soft, creamy, no-fuss fudge. The base is made from Nilla wafer crumbs, giving it that comforting vanilla crunch. The fudge itself? It’s packed with banana pudding flavor and topped with a smooth vanilla layer and crushed cookies. It’s nostalgic, decadent, and surprisingly easy to make — no candy thermometer required.
I first made these on a whim for a baby shower, and they were gone before the cake was even sliced. Now they’ve become a go-to dessert for summer picnics and holiday trays alike!
Ingredients You’ll Need
For the Crust:
- 1 ½ cups Nilla wafer crumbs (about 35–40 cookies)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Banana Fudge Layer:
- 2 cups white chocolate chips
- 2 tablespoons unsalted butter
- ⅔ cup sweetened condensed milk
- 8 tablespoons instant banana cream pudding mix
- ⅔ cup marshmallow cream
For the Vanilla Fudge Layer:
- 1 cup white chocolate chips
- 1 tablespoon unsalted butter
- ⅓ cup sweetened condensed milk
- ⅓ cup marshmallow cream
- 2–3 crumbled Nilla wafers, for topping
How to Make Banana Fudge
Step 1: Prepare the Pan and Crust
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with foil or parchment paper, leaving some overhang for easy removal.
In a bowl, mix the Nilla wafer crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
Bake for 8 minutes, then remove and let cool completely.
Step 2: Make the Banana Fudge Layer
In a large saucepan over low-medium heat, combine 2 cups white chocolate chips, 2 tablespoons butter, and ⅔ cup sweetened condensed milk. Stir continuously until melted and smooth.
Add in the banana cream pudding mix and continue stirring for 1–2 minutes until fully dissolved.
Stir in the marshmallow cream and mix until smooth and creamy.
Pour the banana fudge mixture evenly over the cooled crust and set aside.
Step 3: Add the Vanilla Fudge Layer
In a small saucepan, melt 1 cup white chocolate chips, 1 tablespoon butter, and ⅓ cup sweetened condensed milk over low-medium heat. Stir until completely smooth.
Add the marshmallow cream and stir again until creamy and well blended.
Gently pour this vanilla fudge mixture over the banana layer, using a spatula to spread it evenly.
Sprinkle crumbled Nilla wafers on top for extra crunch and flavor.
Step 4: Let It Set
Allow the fudge to cool at room temperature until fully set, or place it in the refrigerator to speed things up (about 2–3 hours).
Once set, lift the fudge out of the pan using the parchment or foil edges and cut it into 36 squares.
Pro Tips & Notes
- Use a food processor for super fine cookie crumbs, or crush them in a zip-top bag using a rolling pin.
- Low heat is key when melting the fudge layers. White chocolate can scorch quickly, so be patient and stir constantly.
- Chill before cutting for the cleanest squares. You can even wipe your knife between cuts for that perfect bakery-style finish.
- Make ahead: These store beautifully in the fridge for up to a week in an airtight container — perfect for parties or gifting.
Final Thoughts
This banana fudge is a playful twist on a classic dessert that feels both familiar and fresh. The layers are creamy and sweet, with a hint of nostalgia thanks to the Nilla wafer crust and banana pudding mix. Whether you’re a fudge lover or just love banana-flavored treats, these bars are sure to impress.
The first time I made these, I couldn’t believe how easy it was — and how quickly they disappeared from the dessert table. Trust me, once you try a bite, you’ll want to make them again and again.