This version of banana pudding has that same creamy, nostalgic vibe as the Magnolia Bakery one, but with matcha (because I’m a little obsessed) and sweet strawberries that make it feel fresh and just a little unexpected. No layering, no baking. Just mix, chill, and try not to fight your family for the last scoop.
Why Banana Pudding with Matcha and Strawberries Works
Magic happens when matcha meets banana pudding! The earthy green tea flavor cuts through the sweetness perfectly, while strawberries add bursts of juicy brightness in every bite. It’s the dessert mash-up you never knew you needed—comforting and familiar yet totally unexpected. Plus, that gorgeous green color against the red strawberries makes for a serious showstopper.
Ingredients You Need
- Condensed Milk: Provides a thick and sweet base to the pudding!
- Instant Vanilla Pudding: Acts as a thickener and adds vanilla flavor that complements the matcha. Use instant pudding for ease!
- Heavy Cream: Creates a light, airy texture when whipped. We will combine that with the pudding to create the perfect texture!
- Matcha Powder: Be sure to use a culinary grade matcha! This lends a grassy, earthy flavor and also adds a gorgeous green color.
- Nilla Wafers: As is classic in most banana pudding recipes, we are using Nilla wafers here. They will soften up nicely in the pudding!
- Bananas: For a creamy texture and natural sweetness. And it wouldn’t be banana pudding without bananas, right?!
- Strawberries: Name a better combo than strawberries and bananas! They will add a burst of color, freshness, and slight tartness that goes well with both the bananas and the matcha.
How to Make Matcha Banana Pudding with Strawberries
- 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 in a stand mixer or with a hand mixer until stiff peaks form. Mix the matcha powder with a little bit of water. (I whisk the matcha in using a tiny handheld whisk I found on Amazon—completely obsessed.) Add the matcha powder mixture and whisk 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 large serving bowl or individual cups. Cover and refrigerate for at least 6 hours (overnight is best if you’ve got the patience) until the cookies are soft and the whole thing is creamy and dreamy. Dust with extra matcha if you’re feeling fancy—or just grab a spoon and go in.
Tips for Success
- Ensure your heavy cream is very cold before whipping for the best volume! Once you fold it in with the pudding, it will lose some of the air, so make sure to whip it until it forms stiff peaks.
- Don’t skip the chill! While you could technically eat it right away, strawberry banana pudding with matcha is better after it has been chilled. The cookies will soften completely and the flavors will meld nicely.
- For a classic layered presentation, you can alternate ingredients in your serving dish instead of mixing everything together.
Storage Suggestions
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.
Frequently Asked Questions
For a non-matcha version, simply omit it for a classic strawberry banana pudding. There’s no direct substitute that provides the same flavor, though you could experiment with other tea powders like hojicha for a different twist.
Not as written, but you can substitute the Nilla Wafers with gluten-free vanilla cookies. Several brands now make excellent gluten-free alternatives that work wonderfully in pudding recipes.
It’s best made at least 6 hours ahead, but overnight is ideal for the flavors to develop and the cookies to soften to the perfect texture!
Here’s A Video of How to Make It:
More Recipes to Try
- Easy Chewy Matcha Cookies
- Viral Fish Tacos
- Easy Air Fryer Pita Chips
- Avocado Crema
- Spicy Tuna Sandwich
recipe:
PrintStrawberry Banana Pudding with Matcha
If you’ve ever had the famous banana pudding from Magnolia Bakery, you know the hype is real. We used to live just two blocks away, and even I—someone who won’t touch a plain banana—couldn’t resist it. To curb those banana pudding cravings, I made this Strawberry Banana Pudding with Matcha as a refreshing alternative to 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
1½ cups cold water
1 (3.4 oz) box instant vanilla pudding mix
3 cups heavy cream, very cold
1 Tbsp 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 heavy cream in a stand mixer or with a hand mixer until stiff peaks form. Mix the matcha powder with a little bit of water. (I whisk the matcha in using a tiny handheld whisk I found on Amazon—completely obsessed.) Add the matcha powder mixture and whisk 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 large serving bowl or individual cups. Cover and refrigerate for at least 6 hours (overnight is best if you’ve got the patience) until the cookies are soft and the whole thing is creamy and dreamy. Dust with extra matcha if you’re feeling fancy—or just grab a spoon and go in.
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.
Keywords: strawberry banana pudding with matcha
