Banana Cream Fudge Recipe
This Banana Cream Fudge Recipe gives you all the cozy, nostalgic flavor of banana cream pie in an easy, no-bake candy that’s silky, sweet, and perfect for parties, lunchbox treats, or gifting.
If you love banana desserts but don’t always feel like turning on the oven, this creamy banana fudge is going to be your new go-to. It tastes like a slice of old-fashioned banana cream dessert wrapped up in a bite-sized square—think buttery white chocolate, real banana flavor, and a soft, melt-in-your-mouth texture. I like to pull this one out for baby showers, Easter, and Christmas cookie platters, but honestly, it never feels out of season.
As a 50-year-old home cook who’s fed three kids, one very picky husband, and a steady stream of neighborhood teens, I can tell you: banana dessert fudge disappears fast. It’s also naturally gluten-free, needs no candy thermometer, and uses simple pantry ingredients. If you’re new to homemade banana fudge, don’t worry—I’ll walk you through every step.
Why You’ll Love This Recipe
- No-bake and no candy thermometer – You melt, stir, and chill; that’s it.
- Big banana cream flavor – Tastes like banana cream pie in fudge form, without fussing with a crust.
- Simple ingredients – Mostly pantry staples: white chocolate, sweetened condensed milk, butter, and banana.
- Perfect make-ahead dessert – This banana cream fudge sets beautifully and slices even better the next day.
- Great for gifting – Wrap pieces in wax paper or tuck them into tins for an easy banana candy recipe everyone remembers.
- Freezer-friendly – Keep a stash of banana dessert fudge on hand for surprise guests or late-night cravings.
- Family-friendly texture – Soft and creamy, not hard or crumbly, so kids and grandparents both enjoy it.
- Endlessly customizable – Add wafers, nuts, or chocolate drizzle to turn this easy banana fudge recipe into your signature sweet.
Ingredients
Here’s everything you’ll need for this Banana Cream Fudge Recipe. Measurements make about 36 small squares.
- 3 cups (510 g) white chocolate chips
- (Use a good-quality brand like Ghirardelli or Guittard for smooth, creamy banana fudge.)
- 1 can (14 oz / 396 g) sweetened condensed milk
- (Full-fat works best for thick, rich fudge that sets properly.)
- 4 tablespoons (56 g) unsalted butter, cut into pieces
- (Butter adds flavor and helps create that velvety texture.)
- 1/4 cup (30 g) instant banana cream pudding mix
- (This gives a strong banana cream flavor without making the fudge watery.)
- 1/4 cup (20–25 g) finely crushed freeze-dried bananas
- (Intense natural banana flavor—look for them near dried fruit or snacks.)
- 1 teaspoon pure vanilla extract
- (Rounds out the sweetness and adds bakery-style aroma.)
- 1/8 teaspoon fine sea salt
- (Just enough to balance the sweetness; don’t skip it.)
- 1/3 cup (about 8–10) crushed vanilla wafer cookies – optional, for topping or swirling in
- (Adds a nod to classic banana cream pie.)
- 2–3 tablespoons heavy cream, as needed – optional
- (Use only if your fudge looks too thick or grainy when mixing.)
Tip: If you can’t find freeze-dried bananas, you can use extra pudding mix and a drop or two of banana extract, but keep it light; banana flavored fudge can get artificial very quickly if the flavoring is too strong.
Directions
-
Prepare your pan.
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, letting it hang over the sides like a sling. This makes it easy to lift the banana cream fudge out later. Lightly spray the parchment with nonstick spray if your parchment tends to stick. -
Set up a gentle double boiler (or use the microwave).
Add about an inch of water to a small saucepan and bring it to a low simmer. Place a heat-safe bowl on top (it shouldn’t touch the water). This helps you melt the white chocolate for your homemade banana fudge without scorching. -
Melt the base.
Add the white chocolate chips, sweetened condensed milk, and butter pieces to the bowl. Stir slowly but often with a rubber spatula until the chocolate is almost fully melted and the mixture looks glossy and thick. If using a microwave, heat in 20–30 second bursts, stirring well after each. -
Mix in the flavor.
Turn off the heat (or remove from the microwave) and stir in the banana cream pudding mix, crushed freeze-dried bananas, vanilla extract, and salt. Work fairly quickly here—creamy banana fudge thickens as it cools. If the mixture seems too thick or a little grainy, add 1 tablespoon of heavy cream at a time, stirring until it smooths out. -
Check the texture.
The fudge mixture should be thick but spreadable—like warm peanut butter. If it runs like a sauce, keep stirring off the heat for a minute or two so it can cool and firm up. If it’s stiff and hard to spread, warm it gently and add a tiny splash of cream. -
Add the crumble (if using).
Fold in about half of the crushed vanilla wafers for a little crunch inside your banana cream dessert. Reserve the rest for sprinkling on top. This gives you banana cream pie vibes in every bite. -
Spread and smooth.
Pour the fudge mixture into your prepared pan. Use a spatula to spread it evenly into the corners and tap the pan on the counter a few times to knock out air bubbles. Sprinkle the remaining crushed wafers evenly over the top and press them gently so they stick. -
Chill until set.
Cover the pan loosely and refrigerate for at least 2 hours, or until firm enough to slice cleanly. For the neatest squares of banana dessert fudge, chill for 3–4 hours or overnight. -
Slice and serve.
Use the parchment sling to lift the fudge out of the pan. Place it on a cutting board and use a sharp knife to cut it into 1-inch squares, wiping the knife with a warm, damp cloth between cuts. Serve slightly chilled or closer to room temperature—whatever your crew prefers. -
Enjoy and share.
Arrange your banana flavored fudge on a pretty plate, tuck it into cookie boxes, or sneak a few pieces into lunchboxes. You know what? It’s also pretty wonderful with a cup of coffee after dinner.
Servings & Timing
- Yield: About 36 small squares of banana cream fudge
- Prep Time: 15–20 minutes
- Chill Time: 2–4 hours (depending on how firm you like your fudge)
- Total Time: About 2 hours 30 minutes to 4 hours 30 minutes, most of it hands-off
Variations
Sometimes the fun part of an easy banana fudge recipe is playing with it a little. Here are a few ideas:
- Chocolate-Swirled Banana Fudge – Swirl in 1/2 cup melted semi-sweet chocolate on top before chilling for a “banana split” look.
- Nutty Banana Cream Fudge – Fold in 1/2 cup chopped pecans or walnuts for texture and a toasty flavor.
- Caramel Banana Dessert Fudge – Drizzle salted caramel sauce over the fudge in the pan and run a knife through for pretty ribbons.
- Peanut Butter Banana Fudge – Swirl 1/3 cup warmed peanut butter on top; it tastes like a grown-up version of a peanut butter and banana sandwich.
- Lightened-Up Version – Use reduced-fat sweetened condensed milk and skip the wafer topping for a slightly lighter banana cream dessert (texture is still rich, just a bit softer).
- Chunky Banana Candy Recipe – Stir in mini marshmallows and mini chocolate chips at the end for a fun, kid-friendly candy-bar-style fudge.
Storage & Reheating
Fudge doesn’t really need reheating, but it does like the right storage.
- Room temperature:
- You can keep this banana cream fudge in an airtight container at cool room temperature for up to 3 days, separated by parchment layers so pieces don’t stick.
- Refrigerator:
- For the best texture and freshness, store in the fridge for up to 1 week. The banana cream flavor stays bright and the edges don’t dry out as fast. Let it sit out for 10–15 minutes before serving if you prefer a softer bite.
- Freezer:
- Place squares in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep well for 2–3 months. Thaw in the fridge overnight or on the counter for 20–30 minutes.
- Make-ahead tip:
- This banana cream fudge recipe is perfect for holiday prep; make a batch, freeze most of it, and pull out a tray whenever you need a quick dessert.
Notes
- About the banana flavor:
I tested this with mashed fresh banana, and while tasty, it made the fudge softer and a little “wet” over time. The combo of instant pudding and freeze-dried banana gives stronger banana flavor and a better set. - Chocolate quality matters:
Cheaper white chocolate can get chalky or separate. If yours looks stubborn, a spoonful of heavy cream often brings it back together. - Pan size flexibility:
You can use a 9×9-inch pan for thinner pieces. They’ll set a bit faster and are perfect for cookie platters when you want more, smaller bites. - Sweetness level:
This is fudge—it’s candy, so it is sweet. The tiny bit of salt and vanilla help balance that, but if you’re sensitive to sweetness, cut the squares smaller. - Serving idea:
For a fun dessert board, pair this creamy banana fudge with mini chocolate chip cookies, strawberries, and salty pretzels. The mix of sweet and salty feels a little fancy without any real extra work. - Recipe for busy days:
If you’re juggling kids’ sports, work, and a birthday party (been there), you can melt the base in the microwave, stir everything in, and have the pan chilling in under 15 minutes.
If you enjoy this one, you might also like other no-bake treats—think peanut butter fudge, cookies-and-cream fudge, or simple chocolate bark. They all follow a similar “melt, mix, chill” rhythm, which is lovely on hot days or when the oven is already full.
FAQs
Can I use fresh bananas instead of freeze-dried bananas?
You can, but it changes the texture; fresh bananas add moisture, so the fudge sets much softer and doesn’t keep as long—only a couple of days in the fridge.
What if my fudge doesn’t set?
Chill it longer first. If it’s still too soft after several hours, you can pop it in the freezer for 30–60 minutes before slicing, or re-melt it gently and add a small handful of extra white chocolate chips.
Can I make this Banana Cream Fudge Recipe dairy-free?
Yes, use dairy-free white chocolate, vegan butter, and a dairy-free sweetened condensed milk alternative (like coconut-based); just know the flavor will lean a bit coconut-banana, which is still lovely.
Do I have to use the banana pudding mix?
The pudding mix gives strong banana cream flavor and helps with structure, but you can leave it out and use more freeze-dried banana plus a tiny bit of banana extract; the fudge will be slightly softer.
How small should I cut the pieces?
Because this banana dessert fudge is sweet and rich, 1-inch squares are usually plenty. For kids’ parties or cookie trays, you can cut them even smaller, like little cubes.
Can I use a glass pan instead of metal?
Yes, a glass pan works fine—just line it well with parchment so you can lift the fudge out. It may take a little longer to chill and set because glass stays cool more slowly.
Can I add food coloring to make it more “banana yellow”?
If you like a brighter look, add a drop or two of yellow gel coloring when you mix in the pudding and bananas. Go very light; a pale cream-yellow looks more natural and pretty.
Is this recipe kid-help friendly?
Definitely. An adult should handle the hot melting step, but kids can crush wafers, stir in pudding mix, and sprinkle toppings, which makes it a great weekend or holiday project.
Conclusion
This Banana Cream Fudge Recipe brings together everything I love about home baking (well, “no-baking” here): simple ingredients, cozy flavor, and a treat that feels a little nostalgic and a little special all at once. It’s creamy, banana-forward, and easy enough to pull off on a busy weeknight or right before a party.
Give it a try, then come back and tell me how it went—did your family polish it off as fast as mine does? If you enjoyed this banana cream fudge, you might like exploring more no-bake sweets and fudge flavors next; once you get the hang of this method, a whole world of easy homemade candy opens right up.
Banana Cream Fudge
Ingredients
- 3 cups white chocolate chips about 510 g; use good-quality for best texture
- 1 can sweetened condensed milk 14 oz / 396 g, full-fat
- 4 tablespoons unsalted butter 56 g, cut into pieces
- 1/4 cup instant banana cream pudding mix about 30 g
- 1/4 cup freeze-dried bananas 20–25 g, finely crushed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/3 cup vanilla wafer cookies about 8–10 cookies, crushed, optional, for topping or folding in
- 2 tablespoons heavy cream use 2–3 tablespoons only if mixture is too thick or grainy
- nonstick cooking spray for greasing parchment, optional
Instructions
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, letting it hang over the sides to create a sling. Lightly spray the parchment with nonstick spray if your parchment tends to stick.nonstick cooking spray
- Add about an inch of water to a small saucepan and bring it to a low simmer. Place a heat-safe bowl on top, making sure the bottom of the bowl does not touch the water. Alternatively, you can use a microwave-safe bowl to melt the mixture in the microwave.
- Add the white chocolate chips, sweetened condensed milk, and butter pieces to the heat-safe bowl. Stir slowly and often with a rubber spatula until the chocolate is almost fully melted and the mixture looks glossy and thick. If using a microwave, heat in 20–30 second bursts, stirring well after each burst, until nearly melted and smooth.3 cups white chocolate chips, 1 can sweetened condensed milk, 4 tablespoons unsalted butter
- Remove the bowl from the heat (or from the microwave). Quickly stir in the instant banana cream pudding mix, crushed freeze-dried bananas, vanilla extract, and fine sea salt until evenly combined. If the mixture seems too thick or slightly grainy, add heavy cream 1 tablespoon at a time, stirring until the fudge becomes smooth and spreadable.1/4 cup instant banana cream pudding mix, 1/4 cup freeze-dried bananas, 1 teaspoon pure vanilla extract, 1/8 teaspoon fine sea salt, 2 tablespoons heavy cream
- The fudge mixture should be thick but spreadable, similar to warm peanut butter. If it runs like a sauce, keep stirring off the heat for a minute or two so it can cool and firm up. If it is very stiff and hard to spread, warm it gently and add a tiny splash more cream until it loosens slightly.2 tablespoons heavy cream
- If using vanilla wafer cookies, fold about half of the crushed wafers into the fudge mixture for added crunch and classic banana cream pie flavor. Reserve the remaining wafers for topping.1/3 cup vanilla wafer cookies
- Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly into the corners. Tap the pan firmly on the counter a few times to help release any air bubbles.
- Sprinkle the remaining crushed vanilla wafers evenly over the top of the fudge and press them very gently so that they adhere to the surface.1/3 cup vanilla wafer cookies
- Cover the pan loosely and refrigerate for at least 2 hours, or until the fudge is firm enough to slice cleanly. For the neatest squares, chill for 3–4 hours or overnight.
- Use the parchment sling to lift the fudge out of the pan and transfer it to a cutting board. With a sharp knife, cut into approximately 1-inch squares, wiping the knife with a warm, damp cloth between cuts. Serve slightly chilled or closer to room temperature, as preferred.
- Arrange the banana cream fudge squares on a serving plate, pack them into tins for gifting, or tuck a few pieces into lunchboxes. They’re also excellent alongside a cup of coffee or tea.
