Strawberry Banana Pudding with Matcha

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.

Strawberry banana pudding in a serving dish topped with diced strawberries, bananas and a sprinkle of matcha.

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.

Matcha strawberry banana pudding in a serving dish topped with diced strawberries and a sprinkle of matcha.

Ingredients You Need

Ingredients needed to make strawberry banana pudding.

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.

Whipped cream in one mixing bowl next to another mixing bowl of vanilla pudding.

Whipped creamed with matcha liquid on top before mixing.

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.

Nilla wafers, strawberries and bananas folded into the matcha whipped cream mixture in a mixing bowl.

Strawberry banana pudding with matcha placed in a large serving dish.

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.

Portion taken from the strawberry banana pudding to show the layers in the serving dish.

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

Can I substitute the matcha powder?

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.

Is this dessert gluten-free?

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.

How long should you let banana pudding chill before serving?

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:

@thebuttertable
Banana pudding is always a good idea, but for my sister’s birthday, I had to switch it up. Matcha Banana Pudding with Strawberries—because she loves Magnolia’s, she loves matcha, and it’s St. Patrick’s Day, so why not? Oh, and she writes children’s books too—because she’s always had a way of making childhood feel magical. And the kids who read her books are lucky too. Tag the aunt who makes childhood magic, and go follow @_didivsdragon her books are just as enchanting as she is. 💚✨ Recipe below ⬇️ ✨ Matcha Banana Pudding with Strawberries ✨ 1 (14 oz) can sweetened condensed milk 1 ½ cups ice-cold water 1 (3.4 oz) package instant vanilla pudding mix 1 tbsp matcha (whisked with water) 3 cups heavy cream (whipped) 2–3 small bananas, sliced 1 lb strawberries, diced 1 (11 oz) box vanilla wafer cookies How to Make It: 1️⃣ Whisk condensed milk, water, and pudding mix. Chill 1 hour. 2️⃣ Whip heavy cream to stiff peaks, then gently fold in the pudding mixture. 3️⃣ Add whisked matcha and fold until combined. 4️⃣ Mix in bananas, strawberries, and vanilla wafers. 5️⃣ Refrigerate at least 4 hours, but best overnight. #bananapudding #matchatok #matcha #easydessert #strawberry #nobakedessert
♬ Stompin At The Savoy – Benny Goodman

Portion of strawberry banana pudding on a plate with a spoon.

More Recipes to Try

recipe:

Strawberry Banana Pudding with Matcha

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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!

Author: Anca Toderic
Prep Time: 20 minutes
Chilling Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 8–10 1x

Ingredients

Scale

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

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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.