Magnolia Bakery Inspired: Matcha Banana Pudding


Magnolia Bakery Inspired: Matcha Banana Pudding

We took Magnolia Bakery’s iconic banana pudding and added matcha, and the results are amazing! Whether you’ve had this world-famous banana pudding or not, you’re going to want to make our matcha version ASAP! Tag us on Instagram @jadeleafmatcha to show off your creation :)

What is banana pudding?

A classic southern recipe, banana pudding is a fluffy, creamy, dreamy dessert that you honestly need in your life! Even non-banana lovers will go crazy for this luxurious treat.


Our matcha banana pudding features luscious layers of matcha-infused pudding, whipped cream, fresh bananas, and Nilla wafers.


How do I serve banana pudding?



The classic way to serve banana pudding is to layer it in a trifle dish, but you can serve it in pretty much whatever you want! Try a mason jar for a personal sized portion, a large bowl, or even a baking dish.


What kind of matcha should I use?




Our Culinary Grade Matcha works great in this recipe! However, you can use whatever matcha you prefer.


Matcha Banana Pudding




  • 14-ounce can sweetened condensed milk
  • 1½ cups ice cold water
  • 1 (3.4-ounce) package instant vanilla pudding mix 
  • 3 tablespoons Culinary Grade Matcha, sifted
  • 3 cups heavy cream
  • 1 (11-ounce) box vanilla wafers, roughly crushed up 
  • 4-5 ripe bananas, sliced




  • Whisk together the cold water and sweetened condensed milk in a medium-sized bowl. In a separate bowl, add pudding mix and sifted matcha. Slowly whisk in the liquid mixture, until it is smooth and lump-free. Cover and refrigerate for at least an hour until firm, or leave overnight.



  • Whip the heavy cream until it thickens, and stiff peaks form.



  • Using a rubber spatula, fold the whipped cream into the pudding mixture. Mix until well combined, and no streaks remain.



  • In serving dish of your choice, spread one-quarter of the pudding over the bottom and place a layer with one-third of the crushed up cookies and 1 of the sliced bananas to cover the layer. Continue the process until complete, ending with one final layer of pudding and a garnish of the remaining cookies.



  • Cover the dish and refrigerate until chilled and cookies soften a little bit.

Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. She is a graduate of the University of Central Florida, where she studied anthropology and humanities and cultural studies. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog, or posting mouthwatering food pics on her Instagram @lalaskitchentable