Matcha Banana Pudding
We’re giving banana pudding a glow-up—and she’s going green. This Matcha Banana Pudding is everything you love about the classic, but with that earthy, cozy matcha flavor swirled in to make it totally irresistible. It’s cold, creamy, dreamy, and layered with buttery Nilla crumbs, sweet bananas, and the softest matcha whipped pudding. If banana pudding and a matcha latte had a dessert baby… this would be it.
The matcha adds just enough earthiness to balance out all the sweet and creamy vibes. And when it sits in the fridge overnight? The layers melt together in the best way. Honestly, this dessert doesn’t miss.
How to Make the Pudding Layer
You’ll start by making the pudding! This is thick, luscious, and layered with flavor. It’s also incredibly easy to make!
- In a bowl, whisk together instant vanilla pudding mix, 2 tablespoons of matcha powder, and cold milk. Whisk until smooth, then let it sit for 10 minutes to thicken up.
- Once it’s thick, add sweetened condensed milk and softened cream cheese. Use a stand mixer if you’ve got one or whisk by hand until velvety smooth.
- In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form. Be patient here—it takes a few minutes but don’t over-whip!
- Gently fold the whipped cream into the matcha pudding. Take your time and don’t over-mix—just fold until combined and fluffy.
Tip: Sift your matcha powder before mixing so it dissolves smoothly into the pudding—no green clumps allowed!
Making the Nilla Crust
This crust layer is so simple but adds the best buttery crunch to every bite. You’ll pulse Nilla Wafers into a fine crumb (think beach sand vibes) and then stir in melted butter until it comes together.
This crust is the first layer, so once it’s ready, set it aside for assembly. Traditional banana pudding doesn’t have this layer but I love it for extra flavor and texture. Feel free to leave it out to make this recipe a bit quicker and easier to whip up!
Don’t Forget the Bananas
You’ll need around bananas depending on the size of your dish and how banana-heavy you want it as well as the size of your bananas. Slice them into rounds just before layering so they stay fresh and don’t brown.
Layering It All Together
Grab your dish or cups—it works in a big trifle bowl, a deep casserole pan, or even little jars/cups for individual servings.
Here’s how to layer:
- Start with a layer of buttery Nilla crust at the bottom. Press it down gently.
- Add a layer of banana slices.
- Line up whole Nilla Wafers.
- Spoon on a thick layer of the matcha pudding mixture.
- Repeat one more time: bananas, wafers, pudding.
Note: You can totally freestyle the layers if you want more crunch or more pudding in each bite. Go with your gut.
Cover it and chill for at least 6 hours—or better yet, overnight. This gives the wafers time to soften and the flavors to really come together.
Garnish + Serve
Right before serving, top with:
- A banana slice
- One whole Nilla wafer
- A sprinkle of crushed wafers
Optional: dust with a little matcha powder on top for that ✨aesthetic✨ finish.
It’s soft, rich, layered, and totally addicting. Make it once and it’ll be your go-to summer no-bake dessert.
Craving More Cold Desserts? Try These Out!
- Tiramisu Cups
- Strawberry Cheesecake Bars
- Greek Custard Pie
- Ice Cream Nachos
- Sticky Toffee Cheesecake
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
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Dessert
Matcha Banana Pudding
Ingredients
FOR ASSEMBLY- 1 box (11 oz) Nilla Wafers
- 5 to 6 bananas, sliced
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ⅓ cups cold milk
- 3/4 cup sweetened condensed milk
- 2 ½ tablespoons cream cheese, softened
- 2 to 3 tablespoons matcha powder, to taste
- 1 ⅓ cups Nilla Wafer crumbs
- 6 tablespoons (¾ stick) unsalted butter, melted
Instructions
- In a bowl, whisk together the instant vanilla pudding mix, matcha powder, and cold milk. Let it sit for 10 minutes to thicken.
- Once thickened, add in the sweetened condensed milk and softened cream cheese. Whisk until completely smooth and creamy. Set aside.
- In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form—don’t overmix.
- Fold the whipped cream gently into the matcha pudding mixture using a rubber spatula. Chill in the fridge while prepping the rest.
- In another bowl, combine wafer crumbs with melted butter to create a crust consistency.
- In your serving dish (individual cups, a 9x13 pan or a large trifle dish), begin layering: Start with the crust, then: add banana slices, a layer of whole Nilla wafers, and followed with a thick layer of matcha pudding. Then repeat with another round of bananas, wafers, and pudding.
- Cover and refrigerate for at least 6 hours to allow the wafers to soften and flavors to develop.
- Before serving, garnish each portion with a banana slice, a whole Nilla Wafer, and a sprinkle of crushed wafers.
Tips & Notes
Q: How much matcha powder should I add?
A: Between 2 to 3 tablespoons works well for a vibrant green color and balanced matcha flavor. For a stronger taste and deeper color, feel free to add more. For a smoother texture, whisk the matcha powder with a splash of hot water to make a thin paste before folding it into the pudding mixture.
Q: How long does the pudding last in the fridge?
A: It’s best enjoyed within 2 to 3 days. After that, the bananas might brown and the texture may change.
Q: Can I prepare this ahead of time?
A: Absolutely! Prepare it the day before and let it chill overnight. This helps the wafers soften perfectly and the flavors meld beautifully.
Q: Can I make this without cream cheese?
A: The cream cheese adds richness and a slight tang. You can omit it, but the pudding will be a bit lighter in texture and flavor.
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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Instead of vanilla pudding base, I used the banana cream and it came out so delicious. I dislike the texture of real bananas so this was a great addition. The recipe is great!