Matcha Banana Pudding

This recipe creates a creamy, swirled pudding with a delightful crunch, combining all the flavors you love in a new, elegant presentation.

Yields: 6-8 servings Prep Time: 15 minutes Chill Time: Minimum 4 hours, preferably overnight

Ingredients:

• For the Matcha-Banana Pudding:

  • 1 (3.4 oz) box instant vanilla pudding mix

  • 1 (3.4 oz) box instant white chocolate or cheesecake pudding mix

  • 4 cups (960ml) cold milk of choice (whole milk or a creamy oat/almond milk works best)

  • 1 tbsp Nippon matcha powder

  • 1 tsp vanilla extract

  • 2-3 ripe bananas, mashed

• For the Swirl & Topping:

  • ¼ cup (60ml) cold milk of choice (same as above)

  • ½ cup creamy vanilla pudding (from the vanilla mix above)

  • 20-25 vanilla wafers, crushed

• Optional Garnish:

  • A light dusting of matcha powder

Equipment:

• Large mixing bowl

• Whisk or hand mixer

• Spatula

• Rectangular serving dish (e.g., a glass baking dish or similar)

Instructions:

1. Prepare the Pudding Base:

1. In a large mixing bowl, combine both boxes of pudding mix (vanilla and white chocolate), the 4 cups of cold milk, and the vanilla extract.

2. Whisk vigorously for 2 minutes until the mixture is thick and smooth.

3. Set aside about ½ cup of this pudding mixture in a separate small bowl. This will be used for the decorative swirl on top.

4. To the remaining pudding in the large bowl, add the 1 tablespoon of Nippon matcha powder. Whisk until the mixture is a uniform, pale green color.

5. Gently fold in the mashed bananas until evenly incorporated.

2. Assemble and Chill:

1. Pour the green matcha-banana pudding mixture into your rectangular serving dish. Use a spatula to spread it evenly.

2. Now, take the reserved ½ cup of plain pudding. Drop spoonfuls of it randomly over the top of the green pudding.

3. Using a knife, skewer, or the back of a spoon, gently swirl the plain pudding into the green layer, creating a beautiful marble or paisley pattern. Be careful not to over-mix or you will lose the distinct swirl.

4. Sprinkle the crushed vanilla wafers evenly over the top of the swirled pudding.

5. Cover the dish with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

6. Refrigerate for a minimum of 4 hours, but preferably overnight, to allow the flavors to meld and the pudding to set completely.

3. Serve and Enjoy!

1. Just before serving, you can add a light dusting of matcha powder for an extra pop of color.

2. Scoop and serve directly from the dish. Enjoy this modern twist on a classic!

Chef's Notes & Tips:

• Matcha Quality: For the best flavor and color, use a high-quality culinary-grade matcha powder.

• Preventing Clumps: To avoid clumps of matcha, consider whisking the matcha powder with a few tablespoons of milk first to create a smooth paste before adding it to the larger pudding mixture.

• Milk Choice: Using whole milk or a creamy oat/almond milk will result in a richer, more decadent pudding texture.

• Cookie Crumble: Use any cookies you prefer, from classic vanilla wafers to shortbread or even Biscoff cookies for a different flavor profile.

• Make Ahead Magic: This dessert is best when made a day in advance, as it gives the cookies time to soften just a little, creating that classic pudding texture.