Description
This Matcha Banana Pudding is a creamy and dreamy twist on the Southern classic. Layers of Nilla wafers, fresh bananas, and luscious matcha-infused pudding come together with a buttery cookie crust for a dessert that’s rich, flavorful, and irresistibly smooth.
Ingredients
Units
Scale
For the Crust
- 1 1/3 cups Nilla Wafer crumbs
- 6 tbsp unsalted butter, melted
For the Pudding
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/3 cups cold milk
- 3/4 cup sweetened condensed milk
- 2 1/2 tbsp cream cheese, softened
- 2-3 tbsp matcha powder, to taste
For Assembly
- 1 box (11 oz) Nilla Wafers
- 5-6 bananas, sliced
Instructions
- Prepare the crust: Mix Nilla Wafer crumbs with melted butter until evenly coated. Press firmly into the bottom of a 9×13-inch baking dish. Chill while preparing the pudding.
- Make the pudding: In a large bowl, whisk heavy cream and vanilla until soft peaks form. In another bowl, whisk together instant vanilla pudding mix, cold milk, sweetened condensed milk, cream cheese, and matcha powder until smooth. Gently fold in the whipped cream until fully incorporated.
- Assemble layers: Spread half of the pudding mixture over the crust. Add a layer of Nilla wafers, followed by sliced bananas. Repeat with the remaining pudding, wafers, and bananas.
- Chill: Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.
- Serve: Scoop into bowls or slice into squares. Garnish with a sprinkle of matcha powder, if desired.
Notes
- Adjust matcha powder to taste depending on desired intensity.
- Best served within 24 hours to prevent bananas from browning.
- For extra flair, top with whipped cream or crushed cookies before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 34g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg