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Matcha Banana Pudding combines the earthy matcha with the creamy banana pudding dessert. This no-bake dessert is an easy-to-whip-up crowd-pleaser!

Have you tried the viral Banana Pudding Matcha Latte? Creamy, thick banana pudding on top of a silky, iced matcha latte. How good is that?

What’s better? How about putting matcha in the classic banana pudding. This dessert features layers of matcha pudding, sliced bananas, and crunchy vanilla wafers.

The matcha adds just enough earthiness to balance out all the sweet and creamy vibes. Let it sit in the fridge overnight to allow the wafers to soften, the pudding to firm up and set, and the flavors to meld together.

Components

Bananas. Use ripe bananas for this recipe. Do not use soft, mushy browned bananas.
Vanilla wafers. Nilla Wafers are the classic choice for the layers of vanilla wafers. They are wonderfully crisp and soften just enough while the banana pudding sets in the refrigerator. If you’d like to switch it up, you can try replacing them with butter cookies or graham crackers.
Homemade vanilla pudding. Homemade pudding offers a richer, more complex flavor and a smoother, creamier texture compared to the often artificial taste and granular texture of instant pudding. Additionally, homemade recipes allow for control over ingredients, enabling the use of fresh, high-quality components like real milk, butter, and vanilla extract, rather than relying on artificial flavorings and preservatives.
Matcha whipped cream. The whipped cream is folded into the pudding to make it airy and lighter.

Homemade Vanilla Pudding Ingredients

Most banana pudding recipes call for instant pudding mix, which is a quick and easy option for those who do not want to make vanilla pudding from scratch. While instant pudding mix is convenient, it is not that much harder to make vanilla pudding from scratch.

Here are the vanilla pudding ingredients:

Egg yolks. The yolks give pudding a rich tasting velvety texture and yellow color.
Granulated sugar. To sweeten the pudding.
Cornstarch. It helps to thicken the pudding.
Whole milk. For the best flavor, use whole milk. It gives this pudding a creamy texture and rich flavor.
Butter. Butter is added to pudding to enhance richness, flavor, and texture. It contributes to a smoother mouthfeel and can help create a more decadent and satisfying dessert.
Vanilla extract. It adds a subtle and delicious flavor of vanilla to the pudding.

How to Make Matcha Banana Pudding From Scratch

Make vanilla pudding. Combine egg yolks, sugar, cornstarch, and milk. Then, simmer on low heat until thickened, whisking constantly. Once thickened, turn off the heat and add butter and vanilla extract. Transfer to a bowl, cover, and refrigerate to allow the pudding to chill and thicken.
Mix the pudding with matcha whipped cream. Whip heavy whipping cream and matcha powder until soft peaks form. Set aside. Whisk or beat the chilled vanilla pudding until smooth with no lumps. Add one-third of matcha whipped cream into the pudding and fold with a spatula or beat on low speed using a mixer until combined. Add the remaining matcha whipped cream and beat until just combined.
Assemble the pudding. Spread layers of the cream in a trifle bowl, baking dish, or individual cups with vanilla wafers and sliced bananas. Top with the cream.
Chill the pudding. Cover and chill the pudding until the cookies soften and the pudding is chilled through.
Serve. Sprinkle vanilla wafer crumbs and place some banana slices on top of the pudding right before serving.

No Egg Tempering

This homemade vanilla pudding is made differently from the most traditional methods out there, requiring just one pot and no egg tempering. Normally, you have to temper the eggs with hot milk to avoid making scrambled eggs. You can actually make it with a non-tempering technique, which is significantly easier and with less clean-up.

Combine the eggs, sugar, cornstarch, and milk in a pan. Heat on low heat while whisking constantly until thickened. Turn off the heat. Add butter and vanilla extract and whisk until incorporated. And if you want the pudding extra smooth, you can strain it through a sieve.

How to Keep Pudding From Scorching

Cooking pudding requires careful attention to prevent scorching. Follow these tips to ensure your pudding comes out creamy and delicious:

Use a heavy-bottomed saucepan. Ideal for distributing heat evenly and minimizing the risk of scorching.
Use low heat. Even heating allows pudding to thicken gradually and evenly, resulting in a smooth, creamy texture. Overheating can cause the pudding to separate and become grainy or lumpy. Resist the temptation to crank the heat up to move things along more quickly.
Whisk constantly. You want to be whisking the mixture continuously. This will ensure that it cooks evenly, doesn’t overcook and reduces the chance of lumps and burned spots.
Don’t overcook the pudding. Once it begins to thicken, stop whisking for a few seconds here and there to pause and see if it’s bubbling. When the pudding is overcooked, the once silky-smooth texture becomes grainy and lumpy.

How to Serve Matcha Banana Pudding

You can serve this dessert in a trifle dish or baking dish and scoop your servings into a bowl or onto a plate. You can even build mini versions in individual serving cups.

Storage

Store your pudding in the fridge, covered. It will last for 2-3 days. The banana pudding should be refrigerated for at least 4 hours before serving to allow the vanilla wafers to soften. Please note that after 2 days, the bananas will start to become brown and mushy.

Don’t freeze banana pudding. Freezing can cause the pudding to become watery or develop an icy texture due to ice crystal formation, and the bananas can brown.

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