Dessert

Matcha Banana Pudding Recipe

Bylina moretti December 25, 2025December 25, 2025

Introduction

Matcha Banana Pudding is a delightful twist on a classic dessert, combining the earthy flavor of matcha with the sweetness of ripe bananas and creamy vanilla pudding. This layered treat is perfect for a special occasion or a cozy night in.

A white oval dish holds a slice of layered dessert starting with a light green creamy base at the bottom that has a smooth texture mixed with round yellowish cake pieces, followed by a thicker layer of the same green cream, then topped with a white whipped cream layer that is soft and fluffy. The top white layer is sprinkled with round and broken light brown vanilla wafer cookies and a few banana slices. A spoon lifts a piece showing the clear layers and round cookie pieces inside. The dish is placed on a white marbled surface with a bunch of ripe bananas in the background and some additional vanilla cookies scattered around. A woman's hand holds the spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe bananas
3 cups vanilla wafers
3/4 cup heavy whipping cream
1 1/2 tbsp matcha powder
Whipped cream (for topping)
2 egg yolks
5 tbsp granulated sugar
3 tbsp cornstarch
1 cup whole milk
1 tbsp salted butter
1/2 tsp vanilla extract

Instructions

Step 1: In a heavy-bottomed saucepan, combine egg yolks, granulated sugar, cornstarch, and milk. Whisk until fully incorporated.
Step 2: Heat the mixture over low heat, whisking constantly until it comes to a boil and thickens. Remove from heat and stir in butter and vanilla extract until smooth.
Step 3: Pour the pudding into a medium bowl and cover the surface with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Optionally, strain the pudding through a sieve to remove lumps. Let it cool to room temperature, then chill in the fridge for at least 1 hour.
Step 4: In a bowl, sift matcha powder over the heavy whipping cream. Beat on high speed until soft peaks form. Set aside.
Step 5: Remove the chilled pudding and beat until smooth. Fold one-third of the matcha whipped cream into the pudding gently or beat on low speed to combine well.
Step 6: Add the remaining matcha whipped cream in two additions, folding gently each time to keep the mixture light and airy.
Step 7: In serving glasses or dishes, layer the matcha pudding mixture, then a layer of vanilla wafers, followed by banana slices. Repeat layers until all ingredients are used, finishing with pudding on top.
Step 8: Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight to let the cookies soften.
Step 9: Before serving, garnish with a dollop of whipped cream, extra vanilla wafers, and banana slices if desired.

Tips & Variations

Use ripe bananas for natural sweetness and better flavor.
Sift matcha powder to avoid clumps in the whipped cream.
Try substituting vanilla wafers with graham crackers for a different texture.
For a vegan option, use coconut cream and plant-based milk and skip the eggs, using a cornstarch-thickened custard instead.

Storage

Store the assembled pudding covered in the refrigerator for up to 3 days. The cookies will continue to soften, making the pudding more cohesive. Reheat is not recommended; best served chilled.