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!

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.

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

Find it online: https://thebuttertable.com/strawberry-banana-pudding-with-matcha/