Food for Thought

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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We started with a banana, of course; split it in half, then added one scoop each of vanilla, chocolate and strawberry ice cream.

Next came the fruit, which included pineapple chunks and sliced strawberries. Then came two syrups: chocolate and strawberry. That was the first time I ever tasted strawberry syrup, and it added an extra dimension. Use “squirt” whipped cream on top of all that; cover in rainbow sprinkles and toss on a spoonful of peanuts.

Maybe it was because I hadn’t eaten a banana split in decades, but I have to say that was one of the best ice cream desserts I can remember. And it was a success with the guest of honor and all of the party guests.

I used round bowls for serving because that’s what I had on hand, and truthfully, they worked out fine. But wouldn’t it be fun to have banana split-type, long dessert boats? If this becomes a permanent “thing” at my house, as I suspect it might, I may have to invest in those specific serving dishes.

I read that the true original banana split also used raspberries and marshmallow syrup, which you could certainly add. Others use caramel sauce. How about coconut ice cream or butterscotch sauce or pineapple syrup? And of course, I should have had the obligatory maraschino cherry (or two or three) on top. The beauty of making it a banana split “bar” when throwing a party is that you can line up all kinds of variations on the original and let guests choose their favorites.

Most sources credit the origin of the banana split to David “Doc” Strickler, an optometrist assistant in Latrobe, Pennsylvania, in 1904 (though several others have claimed the invention). After seeing fruit-topped sundaes on vacation in Atlantic City, Strickler came up with the idea of using a banana on the bottom, then adding the ice cream, fruit and toppings. Latrobe holds an annual festival in honor of the dessert, so if you really get involved (or re-involved) with the banana split, you just might want to check it out and come up with all kinds of new ideas. Feel free to share.

In this column, Bennington shares her love of food and all that entails, from special dishes at local and regional restaurants to new trends and fads, and things to try at home. Contact her at vbennington@sbcglobal.net with comments, ideas or suggestions.

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