Even though I am from the South, I have never actually made banana pudding before (shocker I know!!!!). This week I teamed up with a couple of other Sales guys at work to cook for charity, we chose a Southern theme for our submission. (Note that the new banana pudding pics show a third of the full recipe. This makes enough Southern banana pudding for a crowd in a big roaster pan like the picture below.)
I volunteered to make banana pudding. Easy, peasy….right?
Well, I forgot about it and then had to figure out a recipe last minute. This recipe checked all the boxes. It’s not really like my Granny’s (hers had meringue) but I prefer whipped cream instead. Meringue is just not my thing. (It may that my granddaddy always called it “calf slobbers” growing up. Ick!)
I would definitely call this a cheater recipe. Traditional Southern banana pudding has a cooked pudding base while this recipe has an instant pudding base. Regardless it tastes AWESOME and was a big hit with everyone. Don’t be wary of the condensed milk in the recipe either. It doesn’t make the recipe too sweet, it just changes the banana pudding for a crowd from just good to AMAZING.
Make it for your next barbecue party or take it to a potluck. I guarantee someone will ask for the recipe.
Did you know…
- Bananas are one of the most popular fruits in the American diet?
- Bananas float!
- Bananas are officially a berry!
Who knew! Bananas are a favourite in our house (tho Dewey is actually allergic to them). We use them in Green Smoothies, Banana Bread and, of course, Banana pudding. I also love them just as they are or sliced on top of toast slathered with crunchy peanut butter.
If I’m going to eat bananas by themselves, they have to be perfectly yellow with a tinge of green at the top with no brown spots. Once a brown spot appears, into the freezer they go (peeled of course) for smoothies and banana bread. Banana pudding is best when made with ripe but not mushy bananas.
How to Make Southern Banana Pudding for a Crowd
- 3 cans condensed milk
- 4 1/2 cups cold water
- 3 packages vanilla instant pudding, small
- 6 cups whipping cream, whipped
- 2 boxes Nilla wafers
- 12 bananas, +/- depends on how big they are
- additional whipped cream for garnish
- 1 disposable rectangular turkey roaster pan
- In a large bowl combine condensed milk and water. Stir until well mixed. Add vanilla pudding and mix well with a whisk. Chill in the refrigerator for 5 minutes.
- Whip whipping cream in small batches (you cannot whip 6 cups of cream in a normal mixer at one time....ask me how I know).
- Peel bananas and cut them into 1/2 inch thick circles. Toss banana pieces with lemon juice to keep from browning. Set aside.
- Gently fold whipped cream into chilled pudding mixture until just mixed. Spread 1/4 of the mixture in the bottom of the roaster pan. Follow with a layer of vanilla wafers and then a layer of bananas. Top with pudding mixture, layer of cookies, layer of bananas & finish off with the rest of the pudding. Chill overnight if possible.
- To serve, add additional whipped cream for garnish.
Nutrition Information:Yield: 30
Amount Per Serving:Calories: 370 Saturated Fat: 13g Cholesterol: 78mg Sodium: 130mg Carbohydrates: 42g Fiber: 1g Sugar: 35g Protein: 4g
Recipe Notes: This is BIG. It will serve a lot of people. It is a big party pleaser, though, so it is worth it. My friend Jolene said, “It’s like a slice of heaven.” If you have a smaller group just make the original recipe.
Southern food is kind of my jam. If it’s yours too, you’ll want to check out these fantastic Southern Recipes!