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This Vegan Matcha Banana Pudding is layered with creamy matcha custard, tender banana slices, and soft vanilla wafers. It’s rich, vibrant, and perfect for anyone craving a cozy classic with a modern twist.
This matcha-infused dessert is a fun, flavorful take on the classic Southern banana pudding! The earthy matcha balances the sweetness of the pudding beautifully, so whether you’re a longtime matcha lover or just looking to mix up your dessert game, this easy vegan dessert is sure to impress.
It’s the perfect prep ahead recipe for spring and summer potlucks, celebrations, or backyard BBQs!
Ingredients You’ll Need
For the Vegan Vanilla Pudding
- Matcha powder: The star of this twist on the classic! We recommend a ceremonial-grade matcha for the best mild flavor and vibrant green color.
- Sugar: Granulated sugar adds sweetness without affecting the color of the matcha pudding. Use organic sugar when possible to ensure it’s vegan-friendly.
- Cornstarch: Instead of eggs, this vegan pudding gets its thick, smooth, silky texture from cornstarch.
- Non-dairy milk: Most store-bought and homemade plant milks will work here, but we recommend avoiding homemade oat milk. Homemade oat milk tends to become slimy when heated and can yield an unpleasant overall texture.
- Vegan butter: Makes the pudding extra rich, creamy and luxurious!
- Vanilla extract: Balances the earthiness in the matcha and adds warmth and sweetness.
- Vegan condensed milk: Helps to sweeten the pudding and adds additional body and richness. We prefer to use our homemade version, but a store-bought equivalent works well, too!
- Vegan heavy cream: Whips easily into a homemade vegan whipped cream and helps to yield a fluffier banana pudding.
For the Assembly:
- Vegan vanilla wafers: Layer your pudding with either store-bought or homemade vegan vanilla wafers.
- Ripe bananas: Pick bananas that are ripe enough to be sweet, but still firm enough to slice cleanly and hold their shape between layers of pudding.
How to Make Vegan Matcha Banana Pudding
Making matcha banana pudding from scratch requires just a few simple steps.
- Whisk the matcha in hot water until smooth and frothy.
- Simmer the sugar, cornstarch, and milk together until thickened.
- Whisk in the vegan butter, vanilla, and salt, then set aside to cool.
- Mix in the vegan condensed milk, then fold in the vegan whipped cream until combined.
Assembly Tips
We usually make our banana pudding in an 8×8 baking dish, but you can layer it in any dish you’d like. You can even assemble it in individual serving cups, like we did for our Vegan Silken Tofu Peanut Butter Mousse!
No matter what container you use, follow this simple layering formula:
- Spread about 1/3 of the pudding mixture on the bottom until even.
- Add a layer of vegan vanilla wafers.
- Add a layer of banana slices.
Repeat the layers until the last pudding mixture is used, then refrigerate for at least two hours or overnight.
Once ready to serve, top the matcha banana pudding with crushed wafers, additional banana slices, and a dollop of whipped cream. Enjoy!
Storage Instructions
Once layered with wafers and banana slices, leftover pudding will keep for up to 1-3 days, depending on the ripeness of the bananas. If the bananas are very ripe, we recommend eating it the day it is prepared. Keep in mind that longer the pudding is refrigerated, the softer the cookies will become.
Quick Tips
- Plan to chill the pudding for a minimum of two hours. This will help the flavors meld together and more importantly, help the pudding firm up so it’s easier to slice and serve.
- Don’t skip the cornstarch! Cornstarch is key for thickening the pudding into a smooth, velvety texture. Without it, the custard won’t thicken properly.
- Avoid culinary-grade matchas. Don’t be fooled by the name! Culinary grade matcha sounds like the right choice, but it’s often made from older tea leaves, which can give your pudding a sharp, bitter flavor that will overwhelm the overall pudding.
More Vegan Matcha Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Matcha Banana Pudding Recipe
- Total Time: 0 hours
- Yield: 4-6 servings
- Diet: Vegan
Description
This Vegan Matcha Banana Pudding is layered with creamy matcha custard, tender banana slices, and soft vanilla wafers. It’s rich, vibrant, and perfect for anyone craving a cozy classic with a modern twist.
Ingredients
Matcha
- ¼ cup hot water (not boiling)
- 1 1/2 tablespoons matcha powder
Pudding
- ¼ cup + 2 tablespoons (75g) granulated sugar
- 2 tablespoons (16g) cornstarch
- 1 ¼ cup non-dairy milk, divided
- 1 tablespoon vegan butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 5.6 ounces vegan condensed milk
- 1 cup vegan heavy cream, cold
Whipped cream
- 1/2 cup vegan heavy cream, cold
- 1/2 tablespoon granulated sugar
Assembly
- 1 batch vegan vanilla wafers
- 2–3 medium bananas, sliced into ½” coins
Equipment
Instructions
prepare the matcha pudding
- Prepare the matcha. In a small bowl (preferably a matcha bowl), sift in the matcha. Add the hot water. Using a bamboo matcha whisk, whisk the matcha in a “W” or “M” formation until smooth and frothy, about 15-20 seconds. Once smooth and dissolved, set aside.
- Combine the cornstarch, sugar, and non-dairy milk. Add the sugar and cornstarch to a medium saucepan and combine.
- Add the milk, half cup at a time, and whisk together until smooth. Lastly, whisk in the prepared matcha.
- Simmer the milk mixture until thickened. Place the saucepan over medium heat and cook, mixing constantly, until the mixture thickens, about 5 minutes.
- Add vegan butter, vanilla, and salt. Remove the pudding mixture from the heat and add the vegan butter, vanilla extract, and salt. Whisk together until the vegan butter is melted and the mixture is smooth.
- Set aside to cool. Pour the mixture into a large, heatproof bowl and press a piece of plastic wrap directly on the surface so a skin doesn’t form. Set aside to cool to room temperature. If making it in advance, place it in the fridge until it is ready to assemble.
- Add vegan condensed milk. Once the pudding is cooled to room temperature, add the vegan condensed milk. Mix and set aside.
- Whip the heavy cream. Add the vegan heavy cream to a separate large bowl. Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form.
- Fold the whipped cream into the pudding. Add the whipped cream to the bowl with the pudding and gently fold them together until combined.
assembly
- Begin layering the pudding. Add 1/3 of the pudding mixture to the bottom of an 8-inch dish and spread evenly. Add a layer of vegan vanilla wafers, followed by banana slices.
- Layer one more time. Continue layering pudding, followed by wafers and banana slices, one more time. The last layer should be the pudding mixture.
- Refrigerate. Cover the dish tightly with plastic wrap and refrigerate for at least two hours or overnight.
right before serving
- Make the whipped cream for topping. Before serving, add the remaining vegan heavy cream and sugar to a large bowl and whip to soft peaks.
- Garnish and serve. Top the banana pudding with crushed vanilla wafers, fresh banana slices and a dollop of whipped cream. Enjoy!
Notes
- Wafers: As the assembled pudding chills in the fridge, the cookies will soften to a cake-like texture and the pudding will firm up. If you prefer the cookies to retain more crunch, only chill for a few hours before serving!
- Storage: Once layered with wafers and banana slices, leftover pudding will keep for up to 1-3 days, depending on the ripeness of the bananas. If the bananas are very ripe, we recommend eating it the day it is prepared.
- Make-ahead: First, prepare the homemade vanilla wafers, if they are being used, and store them in an airtight container at room temperature. Second, prepare the homemade pudding and refrigerate until ready to use. Layer the dessert and refrigerate at least 2 hours ahead of serving or overnight!
- Matcha: Use ceremonial grade matcha powder for the best flavor. We recommend the brands Ippodo or Frauth.
- Prep Time: 2 hours 15 minutes
- Cook Time: 7 minuites
- Category: Dessert
