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Cook Talk

banana pudding
Alecia
03/27/12
I need to make banana pudding to feed about 300 people. How much of each ingredient do i need? Example: Bananas, nilla wafers, pudding mix etc..
ellen
03/27/12
There are a lot of ways to make banana pudding- do you want the custardy one with the baked meringue topping, the plain one with instant pudding, the Paula Dean style one with some sour cream? Write back?
Gina
05/15/12
I too, am looking to make banana pudding for 300. The easier version...no meringue...plain instant pudding..I don't have a clue as to how much of the ingredients are needed.
ellen
05/15/12
I decided to do a whole page on banana pudding, in the meantime, here is a quick and dirty recipe:

Using half-and-half, or evaporated milk, makes a richer pudding.

120 servings, approximately; 6 10x15x2 pans OR 10 9x13

10 1/2 quarts milk
14 pounds bananas
24 pounds vanilla wafers
14 5.1 ounces instant pudding

Set aside enough cookies to cover the entire top of each dish used. Mix pudding and milk together. Stir until smooth. For each 20 servings, use a 10 X 15 X 2 inch dish. Spread a thin layer of the pudding, cover with thin sliced bananas, cover bananas with a thin layer of pudding, being sure to cover all edges of bananas with the pudding as any exposed to the air will darken rapidly, add a layer of cookies. Repeat process until all items are used. Cover last layer with pudding mix and top with the vanilla wafers. Store in refrigerator.

Jean Cooper
07/10/12
The above recipe sounds good but I was looking more for the custardy with merangui. It's for 150 people so I don't know how time consuming this would be and if I could do it ahead of time and add the topping last minute
ellen
07/11/12
You need 12 9x13 pans- you can do this with your favorite recipe, if you have one. Or here is a simple one for one pan:

Southern Banana Pudding

3 tbsp flour
tsp salt
1 cup sugar

3 egg yolks
3 cups half and half milk
1 tsp vanilla

3 egg whites, beaten until stiff
cup sugar
1 tsp vanilla

5-6 bananas
1 package vanilla wafer cookies

Mix flour, sugar and salt. Over the top of a double boiler, add egg yolks and milk. Sir in flour, sugar and salt mixture into egg and milk mixture. Cook over medium heat until mixture thickens. Remove from heat and add vanilla.
Beat egg white until stiff; then adding cup sugar and rest of vanilla. Place vanilla cookie wafers on bottom of pan with sliced bananas. Top with cooked custard and repeat layer. Finish with spreading meringue over pudding and baking at 425 degrees until golden brown.

This one is very different, but easy. Try a family size one and see what you think:

allrecipes.com/Recipe/Uncooked-Banana-Pudding/Detail.aspx

This caution about meringue:

In a recent report, the Centers for Disease Control described how easily raw or undercooked eggs can cause illness. In one case, homemade banana pudding with meringue topping infected all six people who were served the dessert, with three requiring hospitalization. Health officials believe the pudding and meringue were undercooked and then improperly stored during transit.

You can get a commercial meringue powder at restaurant supply stores which is risk free and good, or use the pasteurized egg whites in the dairy section of your store (cartons like milk).

ellen
07/11/12
Here are the FDA food service guidelines for eggs. NOTE THE 2 HOUR time limit on the dish:

The FDA has issued guidelines for proper egg handling to prevent such incidents. These include:

* Avoid serving raw eggs and foods containing raw eggs. Caesar salad, Hollandaise sauce, homemade ice cream, homemade eggnog and homemade mayonnaise are possible carriers of S. enteriditis.

* Lightly cooked foods containing eggs, such as soft custards and French toast, may be risky for those in high-risk groups such as infants, the elderly, pregnant women and immuno-compromised individuals.

* Cook eggs thoroughly until both the yolk and white are firm, not runny. Recommended cooking times are five minutes for poached; one minute at 250 degrees for scrambled; seven minutes at 250 degrees for sunny side; and seven minutes in boiling water for boiled.

* Wash hands with hot, soapy water before and after they come in contact with eggs and uncooked egg-rich foods. The same applies to utensils, equipment such as blenders and work areas.

* Use only Grade A or better eggs. Avoid eggs that are cracked or leaking.

* Discard the egg if any shell falls into the egg.

* Leave eggs in their original carton and store them in the main section of the refrigerator, not in the egg section in the door--the temperature in the door is higher.

* Never leave eggs or egg-containing foods at room temperature for more than two hours, including preparation and serving (but excluding cooking) times.

ellen
04/27/13
Also, for perfect safety, you can use pastuerized eggs (sold raw in the egg case) such as Davison's.
Drundtutkeste
09/06/13
www.icamtech.net
Tamara
10/03/15
How many people will a 9x13 pan of banana pudding serve?
ellen
10/03/15
8-10, 12 if they are being polite or someone serves the bowls in the kitchen.
Jonnie Herron
05/27/16
How many pans of banana pudding do I need to feed 80 people?
ellen
05/27/16
8-10 9x13 pans depending on whether eaters are polite or greedy.
Sharon Childs
06/25/16
How do i keep bananas from darkening in banana pudding? I'll be using the pudding mix
ellen
06/26/16
Slice then into orange juice, pineapple juice or fruit fresh to slow it, but eventually they do darken.
Faith
09/06/16
How many 13 x9 pans of sour cream banana pudding will feed 60 people.

How many boxes of vanilla wafers
how many boxes of pudding
how much milk
how many bananas
how much sour cream
how much cool whip

ellen
09/07/16
6 pans, just multiply your 1 pan recipe.
Nell
01/08/17
How many pans of banana pudding do I need to feed 50 people
ellen
01/09/17
5-6 9x13 pans
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