Banana Pudding Matcha

Ingredients

Pudding base

  • 1 can condensed milk

  • 300ml cold water

  • 100g instant pudding mix

Cream layer

  • 3 cups heavy cream

Assemble

  • Bananas, sliced

  • Biscuits

Method

1. Make the pudding base

  1. Add the condensed milk and cold water to a bowl.

  2. Whisk until fully mixed.

  3. Pour in the instant pudding mix and stir well.

  4. Cover and leave in the fridge for 3 hours or overnight until set.

2. Make the cream

  1. In a large bowl, whisk the heavy cream until thickened.

  2. Add the set pudding mix.

  3. Fold gently until everything is fully combined and smooth.

3. Assemble

  1. Spread a layer of the cream mixture in your dish.

  2. Add a layer of sliced banana.

  3. Add a layer of biscuits.

  4. Top with another layer of cream.

  5. Repeat the layers until your dish is full, finishing with a layer of cream.

4. Store

Cover and keep in the fridge for up to 3 days.

FAQs

Why fold the cream instead of stirring?
Folding keeps the air in the whipped cream, so the layers stay light and fluffy instead of dense.

Can I make it ahead?
Yes. The pudding base can be made the night before. Assemble the dish when you’re ready, or assemble it fully and let it sit in the fridge so the biscuits soften into the cream.

Do the biscuits go soft?
Yes, and that’s the point. As the dessert rests in the fridge, the biscuits absorb moisture from the cream and turn cake-like.

Can I use a different biscuit?
Yes. Any plain, crisp biscuit works, but a buttery or vanilla one pairs best with banana.