24 • Thursday, September 16, 2021 • On the Edge of the Weekend
Food for Thought … with Vicki Bennington
Split the difference!
Banana splits bring back memories of childhood. I don’t know about everyone else, but when we went to the “ice cream place” as a family, we weren’t allowed to just choose anything off the menu, unless it was a special occasion. Usually, a small Mr. Misty or slushies, maybe an ice cream bar or something on that level, was our treat. And we were actually fine with that. Maybe it’s because we didn’t know any better. Today, when children are taken out for ice cream, the sky (or anything on the menu) is often the limit. I remember something like a banana split was what you might get to choose if it was your birthday, you did very well in school, or some other such celebration. And it made it special. But I hadn’t had a banana split in years – until recently. I forgot what I was missing. It was time for a close family friend’s birthday dinner, and more often Vicki than not, when it comes to family and friends, I am the birthday cook and Bennington baker. Everyone chooses what they would like for the birthday dinner and what kind of cake they want me to whip up. We have one guy who goes for chocolate pie, but for the most part, I bake a traditional cake with ice cream served on the side. But this one person never partakes. It’s not that he’s watching his diet or weight; he simply doesn’t like cake – or for that matter, pie. So what can I make for his birthday treat? My daughter came up with the idea of a banana split bar, because the birthday boy does like ice cream, and he likes fruit. Being one of those people who has a hard time letting go of tradition, I questioned the idea – just for a minute. Once I was onboard, it was fun, easy and definitely turned out to be a hit. I began thinking about all the ingredients we could add, trying to remember what an “old-fashioned” banana split usually included.
Photos by Vicki Bennington
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