Classic Banana Split
Nuts, fruits, whipped cream, and a cherry on top are common garnishes. Traditionally, the dessert is served in a long dish known as a boat.
David Strickler invented it in 1904 in Latrobe, Pennsylvania, to make something “different” for a college student who had one day entered the pharmacy where he worked as an apprentice. Customers could often get a soda or a frozen treat for a few cents at the pharmacies’ soda fountains.
|Prep time||Cook Time||Rest Time||Total Time|
|5 min||-||5 min|
But there are some historians who attribute the dessert to Ernest Hazard, who in 1907 created a unique dessert, hoping to lure students from Wilmington College to his store on winter days when sales weren’t going well.
His version contained two banana halves placed on either side of three cups of ice cream, decorated with whipped cream, chocolate sauce, strawberry sauce and pineapple sauce, maraschino cherries and walnuts.
Banana Split can also be enjoyed as a pie. In 1952, then-teen Janet Winquest, then 16, won a $ 3,000 prize at the Grand National Recipe and Baking Contest in Pillsbury for her Banan Split Pie Recipe.
Banana splits have remained popular ever since, and the annual Great American Banana Split Festival is held in Latrobe, where the original soda fountain can still be found.
Peel and cut the banana in half lengthwise. Put the banana slices in a banana split dish.
Between the banana slices, place three scoops of ice cream. One each of vanilla, strawberry, and chocolate.
Drizzle with the three syrups and serve with whipped cream on top.
Finish with a sprinkle of peanuts and maraschino cherries on top.
Enjoy, Good Appetite!