In 1921, Laura Kerley published a banana pudding recipe that swapped in vanilla wafers as the base Nabisco jumped aboard and was publishing a recipe for banana pudding on the side of its wafer boxes by the 1940s. Additionally, Moss makes the case that the ease of making banana pudding - in large batches, without having to turn the oven on - made it ideal for serving at large Southern social gatherings and events.īut recipes for banana pudding were in the North as early as the 1880s and variations abound, from using lady fingers in place of sponge cake (the original base) to topping it with meringue or infusing it with citrus. Some say banana pudding’s reputation as a “Southern food” is due to its arrival in Southern ports, like NOLA’s. By the end of the 1800s, over four million bunches were arriving annually to ports, with New Orleans enjoying the greatest share, and more and more cooks were getting creative with how to use them. Then, thanks to decades of aggressive ad campaigns touting the banana’s nutritional benefits, demand for the delicate, tropical fruit skyrocketed and bananas became an unmovable part of the American diet. before the Civil War, arriving by boat from the West Indies. But while bread flour and sourdough starter became much harder to find in the spring, we always have bananas - America’s most popular fruit - for our banana bread baking and, if you’re getting creative, building layers of banana pudding.Īccording to culinary historian Robert Moss, bananas began to touch down in small numbers in the U.S. Extremely ripe bananas (along with sourdough) were among the must-have ingredients at the beginning of shelter-in-place orders, when it seemed like everyone was baking for comfort.
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