Step 1

Line a 9x9-inch baking dish with parchment paper, making sure the parchment paper goes up all four sides of the baking dish. Lightly spray the parchment paper with nonstick cooking spray. Set it aside.

Step 2

Add the banana flavoring and yellow food color gel to a small glass bowl. (A glass bowl will not stain. You can also use a small yellow bowl or a disposable bowl.) Stir to combine. Set it aside.

Step 3

Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir continuously until the butter is melted.

Step 4

Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6 to 7 minutes. Keep stirring and allow the mixture to simmer for another 3 minutes. Remove from the heat.

Step 5

Add in the white baking chips. Cover the saucepan and let the mixture rest for 3 to 4 minutes. Stir until the white baking chips are melted.

Step 6

Add the marshmallow fluff and stir until completely incorporated.

Step 7

Stir in the yellow food gel and banana extract mixture into the fudge. Continue stirring until the color is uniform.

Step 8

Use either a silicone spatula or an offset spatula to evenly spread the banana fudge into the prepared baking dish. Sprinkle the crushed Nilla wafers over the top of the fudge. Cover with aluminum foil.

Step 9

Allow the fudge to sit at room temperature for 30 minutes before chilling in the refrigerator for at least four hours. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Use a large sharp knife to cut the fudge into five slices x five slices, giving you 25 pieces of fudge. Keep refrigerated until ready to serve.