Matcha Banana Pudding
Recipe from Carina Finn
What’s better than a matcha latte with a side of banana pudding? Putting matcha in banana pudding. This mash-up of two favorites will make you the MVP of your next potluck. Don’t skip the overnight chill—letting it rest in the fridge is essential for the flavors and textures to fully develop.
Watch the Recipe
50 minutes
30 minutes
6+
What You'll Need
Ingredients
For the Custard
- 2 cups whole milk
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ tablespoon culinary-grade matcha powder
For the Whipped Cream
- 1 pint heavy cream
- 3 tablespoons maple syrup
- 1 tablespoon culinary-grade matcha +
- 3 tablespoons warm water
For Assembly
- ½ box vanilla cookies
- 4 bananas, sliced
- Matcha powder, for dusting
Directions
For the Matcha Custard
Step 1
In a small pot, whisk together the milk, sugar, and cornstarch. Cook over medium heat until it reaches a simmer, then remove from heat.
Step 2
In a separate bowl, whisk a few spoonfuls of the hot milk mixture into the egg yolks to temper them. Pour the tempered egg mixture back into the pot and return to medium-low heat, whisking constantly, until thickened
Step 3
Remove from heat and strain through a fine-mesh strainer. Whisk in the vanilla bean paste and sifted matcha powder. Set aside to cool.
For the Matcha Whipped Cream
Step 1
In a small bowl, whisk together the matcha powder and warm water until a smooth, pourable paste forms.
Step 2
In a blender, combine the matcha paste, heavy cream, and maple syrup. Blend on high for about 45 seconds, or until thick and fluffy.
For the Matcha Custard
Step 1
In a large mixing bowl, fold the matcha whipped cream into the matcha custard until fully combined.
Step 2
Spread a layer of the custard mixture into the bottom of a serving dish. Top with a layer of vanilla cookies and banana slices. Repeat the layers three times, ending with custard on top.
Step 3
Cover with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate for at least 6 hours, or up to 12, to allow the flavors to meld.
Step 4
Before serving, remove the plastic wrap, dust with sifted matcha, and garnish with additional banana slices.
Carina Finn
Carina Finn is the author of Feast & Famine: The Last Great Heir, which was named one of Barnes & Nobles Most Anticipated Books of 2025. She’s worked extensively as a food writer and recipe developer for publications including Bon Appetit, Eater, Food Network Magazine, The Kitchn, and others. She cooks, eats, and writes in NYC.
