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matcha banana pudding
5 from 1 vote

Matcha Banana Pudding

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!
Author: Jaja Bakes
Course: Dessert
Cuisine: American
Servings: 6 servings
Prep Time30 minutes
Cook Time10 minutes
Chilling Time1 hour 30 minutes
Total Time2 hours 10 minutes

Ingredients

  • 3 ripe bananas, peeled and sliced into thin rounds
  • 3 cups (165 gr) vanilla wafers
  • 3/4 cup (180 ml) heavy whipping cream
  • 1 1/2 tbsp (10 gr) matcha powder
  • Whipped cream, for topping

Vanilla Pudding

  • 2 egg yolks
  • 5 tbsp (65 gr) granulated sugar
  • 3 tbsp (25 gr) cornstarch
  • 1 cup (240 ml) whole milk
  • 1 tbsp (15 gr) salted butter
  • 1/2 tsp vanilla extract

Instructions

Vanilla Pudding

  • In a heavy-bottomed saucepan, add egg yolks, granulated sugar, cornstarch, and milk. Whisk until well incorporated.
  • Heat the saucepan on low heat. Bring to a boil while whisking constantly until thickened. Turn off the heat. Add butter and vanilla extract. Whisk until well incorporated.
  • Pour the pudding into a medium bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent the skin from forming on top. You can also choose to pass the mixture through a sieve to remove any lumps.
  • Let the pudding cool down to room temperature and then let it chill in the fridge for at least 1 hour.

Assemble

  • Add heavy whipping cream into a bowl and sift matcha through a fine mesh strainer. Beat on high speed using a mixer or hand whisk until soft peaks form. Set aside.
  • Remove the chilled pudding from the fridge and beat on high speed using a mixer or hand whisk until smooth with no lumps.
  • Transfer one-third of the matcha whipped cream to the pudding. Fold with a spatula or beat on low speed until well combined. Add the remaining whipped cream in 2 additions, gently folding it or beat on low speed into the pudding each time.
  • Cover the bottom of serving glasses, trifle dishes, or containers with the matcha pudding mixture. Top with a layer of vanilla wafers. Arrange banana slices on top of the wafers. Repeat the layers until you run out of space or ingredients. Top the final layer with the matcha pudding mixture.
  • Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This ensures the cookies have time to soften.
  • Just before serving, add a dollop of whipped cream on top and garnish with extra vanilla wafers and sliced banana, if desired.

Nutrition

Serving: 1serving | Calories: 554kcal | Carbohydrates: 72g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 268mg | Potassium: 364mg | Fiber: 2g | Sugar: 38g | Vitamin A: 919IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg
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