A creamy, smooth banana fudge with a rich buttery texture and nostalgic flavor, topped with a light crunch of crushed Nilla wafers.

2 teaspoons banana flavoring

½ teaspoon yellow food color gel

¾ cup salted sweet cream butter

½ cup half and half

⅓ cup heavy cream

1 teaspoon clear vanilla flavoring

3 cups granulated sugar

2 tablespoons granulated sugar

1¾ cups white baking chips

7 ounces marshmallow fluff

2 tablespoons crushed Nilla wafers

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Line a 9x9-inch baking dish with parchment paper, ensuring it covers all sides, then lightly spray with nonstick spray and set aside.
In a small bowl, mix the banana flavoring with the yellow food color gel and set aside.
In a heavy-bottomed saucepan over medium heat, combine butter, half and half, heavy cream, and clear vanilla flavoring. Stir continuously until the butter melts completely.
Add the granulated sugar and continue stirring as the mixture comes to a simmer, about 6 to 7 minutes. Once simmering, stir for an additional 3 minutes.
Remove from heat, add the white baking chips, cover, and let sit for 3 to 4 minutes.
Stir until the mixture is smooth and fully melted.
Mix in the marshmallow fluff until fully incorporated, then stir in the banana flavoring mixture until evenly colored.
Spread the fudge evenly into the prepared baking dish using a spatula.
Sprinkle crushed Nilla wafers on top and cover with foil.
Let sit at room temperature for 30 minutes, then refrigerate for at least 4 hours until fully set.
Lift out using parchment paper and cut into squares before serving.

Add chopped nuts or swirl in peanut butter for extra texture and flavor.

Increase banana extract slightly for a stronger banana taste.

Substitute crushed graham crackers or toasted coconut for the topping.

Store in an airtight container in the refrigerator for up to 1 week.

Let sit at room temperature briefly before serving for a softer texture.

Freeze for up to 2 months and thaw in the refrigerator before serving.