Banana Splits

At our first post-lockdown get-together with friends, we were chatting about how difficult life was for our parents and grandparents, even without a pandemic to worry about. Many of those who witnessed the scarcity of goods and rationing during WW II became almost obsessed about not wasting anything. Paper, plastic bags, buttons - everything was saved. Socks were darned and holes in sweaters were stitched. Compared to the hardships past generations faced on a daily basis, the isolation and quiet forced upon us during the pandemic was almost ... calming.

During the lockdown many of my friends dug out old recipes as if the reassurance of familiar smells and flavors would help restore some focus and balance in their lives. Reminiscing about old recipes reminded me of times my mom and I would stop at a “soda fountain” that stood at the front of our local department store on Main Street. It offered many of the classic treats: Lime Rickey, Egg Cream (which, oddly enough does not contain any egg nor cream) and a smattering of ice cream desserts. Although sundaes were delicious, my favorite was always a banana split. What made it even more fun is that it was served in a “boat.” I could talk myself into the fact that it must be a healthy option because it had a good helping of fruit and nuts despite the three bulbous scoops of ice cream!

Said to have been invented in 1904 in Latrobe PA, banana splits were the brain child of assistant pharmacist, David “Doc” Strickler, who helped out at the soda fountain. Traditional banana splits were made with chocolate, vanilla and strawberry ice creams topped with three different toppings. The colors mimicked another common dessert, Spumoni, often served at banquets. If the bananas were cut crosswise and the ice creams were crowned with whipped cream, nuts and a cherry on top, then you were the lucky recipient of a “banana royale.” Yowzah!

There are many specialty shops across the Berkshires offering a delicious assortment of ice cream flavors - some classic, some whimsical. Grab three of your favorites and make your own banana split combination! You could make a tropical split with coconut, rum raisin and mango ice creams topped with shaved coconut, cocoa nibs and butterscotch laced with Caribbean rum. Or maybe satisfy your chocoholic cravings with a variety of cocoa-based flavors. You could even choose a specific color theme and compose a banana split of your own dramatically colorful design. How about strawberry, vanilla and blueberry ice creams for a touch of American red, white & blue whimsy on the Fourth of July?

TRADITIONAL BANANA SPLIT
To make a classic old-fashioned banana split, for each serving slice one banana lengthwise and place in an oval gratin dish (or banana boat if you’re lucky enough have one!).

Put one scoop each of vanilla, chocolate and strawberry ice creams in a row on top of the banana. Drizzle some hot fudge or Hershey’s chocolate syrup on the vanilla ice cream, some drained crushed pineapple on the chocolate ice cream and some chopped strawberries on the strawberry ice cream.

Sprinkle chopped walnuts over the toppings, and spray a good healthy mountain of whipped cream on top! As a crowning touch, put one (or perhaps two of three) maraschino cherries on top of the cream.

Enjoy the taste of retro summertime!