Dessert

Matcha Banana Pudding Recipe

Byreem everly December 25, 2025December 25, 2025

Introduction

Matcha Banana Pudding is a delightful twist on a classic dessert, combining the earthy flavor of matcha with sweet ripe bananas and crunchy vanilla wafers. This creamy, layered treat is perfect for a refreshing and elegant finish to any meal.

The dish is a layered banana pudding served in a white oval ceramic dish with handles on each side. The bottom layer is pale green and creamy, mixed with whole small round vanilla wafers. On top of that is another thick pale green creamy layer. Above it is a thick layer of white whipped cream, which is sprinkled with broken vanilla wafers and banana slices. A spoon is lifting a portion of the pudding, showing distinct layers of pale green cream and visible whole vanilla wafers in the middle. The background is a white marbled texture with a bunch of bananas on the left side and scattered vanilla wafers around. 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 garnish
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, whisk together egg yolks, granulated sugar, cornstarch, and milk until smooth and well combined.
Step 2: Heat the saucepan over low heat, stirring constantly. Bring the mixture to a boil and continue whisking until thickened. Remove from heat, then stir in butter and vanilla extract until fully incorporated.
Step 3: Pour the pudding into a medium bowl and cover the surface immediately with plastic wrap, ensuring it touches the pudding to prevent a skin from forming. Optionally, strain the pudding through a sieve for a smooth texture. Let it cool to room temperature, then chill in the refrigerator for at least 1 hour.
Step 4: In a bowl, sift matcha powder through a fine mesh strainer into the heavy whipping cream. Beat on high speed with a mixer or whisk until soft peaks form. Set aside.
Step 5: Remove the chilled pudding from the fridge and beat on high speed until smooth and lump-free.
Step 6: Fold one-third of the matcha whipped cream into the pudding gently using a spatula or beat on low speed. Add the remaining whipped cream in two additions, folding or mixing gently each time until fully combined.
Step 7: In serving glasses or dishes, layer the matcha pudding mixture, vanilla wafers, and banana slices. Repeat layers until all ingredients are used, finishing with a layer of pudding on top.
Step 8: Cover the assembled pudding tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the wafers to 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 texture.
Sift matcha powder carefully to avoid lumps and ensure a smooth whipped cream.
For a vegan version, substitute dairy and eggs with plant-based alternatives.
Try adding a touch of lemon zest for a bright contrast to the matcha flavor.

Storage

Store the assembled pudding covered in the refrigerator for up to 3 days. The flavors meld and improve with time, but the bananas may brown after longer storage. Reheat is not recommended; serve chilled for best texture and taste.

How to Serve

A white oval dish holds a three-layer creamy dessert with a spoon lifting a piece above it. The bottom layer is a pale green creamy mousse mixed with whole and crushed round vanilla wafers. The middle layer is another thick pale green mousse. The top layer is a white fluffy whipped cream sprinkled with broken vanilla wafer pieces and banana slices. The dish rests on a white marbled surface with a bunch of ripe bananas and loose vanilla wafers nearby. The spoon shows the creamy texture of the green mousse and wafer inside the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pudding without eggs?

Yes, you can substitute eggs with cornstarch and use a vegan milk alternative to create a similar pudding base, but the texture may be slightly different.

How do I prevent the pudding from forming a skin?

Cover the pudding surface directly with plastic wrap as soon as it cools, ensuring no air touches it. This prevents a skin from forming during chilling.