Matcha Banana Pudding

Set the pudding: In a medium mixing bowl, add the milk, sweetened condensed milk, and vanilla pudding mix. Whisk until thoroughly combined without lumps. Cover and chill in the fridge for about 1 hours or until it thickens into a pudding consistency.
Whip the matcha cream: In a large mixing bowl, sift in the matcha powder. Add a small amount of whipping cream and whisk until it becomes a smooth paste. Add the rest of the whipping cream and whisk until it becomes firm peaks.
Combine: Add the chilled pudding to the matcha whipped cream. Use a spatula to fold together until no streaks remain.
Layer everything: To a serving dish or container (I used a casserole baking dish), add half of the pudding mixture and spread it into an even layer with a spatula. Scatter an even layer of Nilla wafers across the top of the pudding layer, reserving a handful for the topping later. Add a layer of sliced bananas on top of the wafer layer, reserving about half a banana for the topping later.
Add toppings: Add the rest of the pudding mixture and spread it into an even layer with a spatula. Arrange extra Nilla wafers, banana slices, and any wafer crumbs on top of the pudding.
Chill: Cover and chill in the fridge for at least 4 hours or overnight to let it firm up before serving.