Timeline: How Banana Pudding Became a Barbecue Side Dish
And now, a history of brisket’s saccharine sidekick. Let’s just say it had mass a-peel.
Banana pudding has become as familiar to smoked-meat crusaders as white bread and gingham tablecloths. But how did a New England dessert become synonymous with the South? Southern Living barbecue editor Robert Moss credits the appropriation to the southern penchant for sweets and community gatherings, as well as the barbecue buffets that swept through the Carolinas in the 1970s. But that’s only part of the story. Here’s how Vanilla Wafers, banana rings, and gooey pudding made their way onto every barbecue menu from Austin to Boston.
Bananas become plentiful in the U.S. for the first time ever, with more than 4 million bunches arriving annually in American ports such as New Orleans and Charleston.
The first banana pudding recipe appears in print in the Massachusetts-based magazine Good Housekeeping.
The National Biscuit Company, now known as Nabisco, begins selling its flagship sugar wafer.
Nabisco publishes a banana pudding recipe on the side of Vanilla Wafer boxes. (They’re rebranded as Nilla Wafers in 1968.)
Dwight Eisenhower signs the Federal-Aid Highway Act, which leads to a 41,000-mile interstate-highway system. Bananas are now transported to grocery stores in a fraction of the previous time, and prices plummet.
After World War II, banana pudding is viewed as a southern delicacy, with newspapers such as the Oregon Statesman describing the dish as having “a touch of the South.”
Jell-O releases banana cream pudding and pie filling.
Cool Whip is introduced by the Birds Eye division of General Foods.
More than 80 percent of all printed references to the dessert come from southern newspapers.
The National Banana Pudding Festival is created in Centerville, Tennessee.
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