prepare the matcha pudding

1. 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.
2. Combine the cornstarch, sugar, and non-dairy milk. Add the sugar and cornstarch to a medium saucepan and combine.
3. Add the milk, half cup at a time, and whisk together until smooth. Lastly, whisk in the prepared matcha.
4. Simmer the milk mixture until thickened. Place the saucepan over medium heat and cook, mixing constantly, until the mixture thickens, about 5 minutes.
5. 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.
6. 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.
7. Add vegan condensed milk. Once the pudding is cooled to room temperature, add the vegan condensed milk. Mix and set aside.
8. 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.
9. 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 

1. 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.
2. Layer one more time. Continue layering pudding, followed by wafers and banana slices, one more time. The last layer should be the pudding mixture.
3. Refrigerate. Cover the dish tightly with plastic wrap and refrigerate for at least two hours or overnight.

right before serving

1. 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.
2. Garnish and serve. Top the banana pudding with crushed vanilla wafers, fresh banana slices and a dollop of whipped cream. Enjoy!