This strawberry banana pudding has that same creamy, nostalgic vibe as the Magnolia Bakery version, but with matcha (because I’m a little obsessed) and sweet strawberries that make it feel fresh and just a little unexpected. There’s no layering and no baking — just mix everything in a bowl, pour it into a dish, chill, and try not to fight your family for the last scoop.
Why Banana Pudding with Matcha and Strawberries Works
Matcha cuts the sweetness of banana pudding so it doesn’t feel heavy. The strawberries keep it fresh. It still tastes nostalgic — just a little different.
Ingredients You’ll Need
- Sweetened condensed milk – This is what makes it rich and classic.
- Instant vanilla pudding – Thickens everything without effort. Use instant.
- Heavy cream – Whipped and folded in so it stays light.
- Matcha powder – Culinary grade. It gives the pudding that subtle green tea flavor and color.
- Nilla wafers – Because it wouldn’t be banana pudding without them.
- Bananas – Sliced and folded in for that familiar texture.
- Strawberries – Fresh, slightly tart, and what makes this version feel different.
How to Make Strawberry Banana Pudding with Matcha
- Make the Pudding. In a large bowl, whisk together sweetened condensed milk and water until smooth. Add vanilla pudding mix and whisk for 1–2 minutes until fully dissolved and starting to thicken. Cover and chill for 2–4 hours, until firm.
- Whip the Cream & Add the Matcha. Whip heavy cream until stiff peaks form. Mix the matcha powder with a little water until smooth, then whisk it into the cream just until incorporated.
- Fold Together. Once your pudding is chilled and firm, spoon it into the whipped matcha cream in batches, folding gently as you go.
- Stir in Fillings. Stir in the sliced bananas, diced strawberries, and Nilla Wafers. Mix until everything’s evenly coated—no layering here.
- Chill & Enjoy. Spoon into a serving dish or individual cups. Cover and refrigerate at least 6 hours (overnight is best) until the cookies soften and everything sets. Dust with extra matcha before serving if you like.
Watch How to Make It
Tips for Success
- Make sure your heavy cream is very cold before whipping. Whip it to stiff peaks — once you fold it into the pudding, it will lose some of that air.
- Don’t skip the chill time. It may look ready sooner, but it’s much better after a few hours. The cookies soften and everything sets properly.
- If you prefer a more traditional layered look, you can alternate the pudding, fruit, and cookies in your serving dish instead of mixing everything together.
Storage
Keep refrigerated for up to 3 days. The bananas may darken slightly over time. I don’t recommend freezing — the texture turns watery once thawed and the fruit becomes soggy.
Frequently Asked Questions
If you want a non-matcha version, simply leave it out for a classic strawberry banana pudding. There isn’t a direct substitute for matcha’s flavor, though you could experiment with other tea powders like hojicha.
Not as written, but you can swap the Nilla Wafers for gluten-free vanilla cookies.
At least 6 hours, but overnight is best. It gives the cookies time to soften and everything time to set properly.
recipe:
PrintStrawberry Banana Pudding with Matcha (Easy No-Bake Dessert)
Strawberry Banana Pudding with Matcha is a no-bake dessert made with whipped matcha cream, vanilla pudding, fresh strawberries, bananas, and Nilla wafers. It’s creamy, nostalgic, and just slightly different from the classic.
- Prep Time: 20 minutes
- Chilling Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8–10 1x
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups cold water
- 1 (3.4 oz) box instant vanilla pudding mix
- 3 cups heavy cream, very cold
- 1 Tablespoon matcha powder (culinary grade)
- 1 box Nilla Wafers (about 11 oz)
- 2 large ripe bananas, thinly sliced
- 1 lb strawberries, hulled and diced
- Optional: extra matcha powder, for dusting
Instructions
- In a large bowl, whisk together sweetened condensed milk and water until smooth. Add vanilla pudding mix and whisk for 1–2 minutes until fully dissolved and starting to thicken. Cover and chill for 2–4 hours, until firm.
- Whip the heavy cream until stiff peaks form. Mix the matcha powder with a little water until smooth, then whisk it into the cream just until incorporated.
- Once your pudding is chilled and firm, spoon it into the whipped matcha cream in batches, folding gently as you go.
- Stir in the sliced bananas, diced strawberries, and Nilla Wafers. Mix until everything’s evenly coated—no layering here.
- Spoon into a serving bowl or individual cups. Cover and refrigerate at least 6 hours (overnight is best) until the cookies soften and everything sets. Dust with extra matcha before serving, if desired.
Notes
This matcha banana pudding will keep in the refrigerator for up to 3 days, though the bananas may darken slightly over time. I don’t recommend freezing it, as the texture will become watery when thawed and the fresh fruits will become soggy.
