Line a 9x9 inch square pan with parchment paper, leaving a little overhang on the sides. Brush the paper with a tiny bit of melted butter.

In a large heavy bottomed pot over low heat, melt the butter until it smells nutty and golden. Add the mini marshmallows and a pinch of salt. Stir constantly with a silicone spatula until the mixture is a smooth, molten cloud.

Remove the pot from the heat. Quickly whisk in the instant banana pudding mix and vanilla extract. The mixture will turn a beautiful pale yellow and smell like a tropical dream.

Pour in the Rice Krispies cereal and the crushed vanilla wafer cookies. Fold gently but with purpose, ensuring every grain of cereal is cloaked in the banana marshmallow coating. Sprinkle in the freeze-dried banana powder.

Transfer the mixture to your prepared pan. Press down lightly with buttered fingers or a piece of wax paper. Do not pack it too tightly.

Melt the white chocolate and drizzle it across the top. Top with a few extra crushed wafers. Let them set at room temperature for at least 30 minutes.