Banana Split PartyWritten by Glynis Neves
Did you know that there is a right way and a wrong way to make a banana split? True story! I learned the art of the banana split early on in my childhood. My parents used to host a banana split party every summer. Dad is a theater producer, and used the party to thank the artists that came to work for him each year. My brothers and sister and I looked forward to the party from early Spring until the day of the party. We knew the day of the party had come when we would wake up to the wonderful smell of hot fudge and butterscotch sauce being cooked on the stove! Mom would spend the entire day making batch after batch of those sauces. Dad was in charge of bananas, whipped cream and banana boats. My siblings and I got to take turns chopping the nuts in a really old-fashioned nut chopper. We spent hours chopping peanuts, almonds, and pecans. In the evening, the guests would come. It was so exciting to us to see these actors that we had watched on the stage, interacting with us just like "real people!" We felt so special! Perhaps for us that was the real treat, and the banana splits were only secondary.
We learned all the in's and out's of making and eating the perfect banana split. Now it's time to spread the knowledge forward!
- A proper "banana boat" must be used; never a plain round bowl!
- Bananas must be split lengthwise; never cut into rounds!
- Vanilla ice cream only; don't get "creative" with the flavors!
- 2 large or 3 small scoops of ice cream are plenty!
- Drizzle on homemade hot fudge sauce; cover all scoops!
- Top the hot fudge sauce with homemade butterscotch sauce; none of that nasty pineapple stuff, if you please!
- Let your creative side out with the whipped cream; there's no such thing as too much!
- Gently toss chopped nuts at the base of the whipped cream; you don't want to deflate the whipped cream!
- No nasty maraschino cherry; a red jelly bean is much better!
And there you have it... the perfect banana split!
For your ice cream pleasure, enjoy my mom's butterscotch sauce recipe.
1 cup brown sugar, packed
1 cup evaporated milk (not sweetened condensed)
1 Tablespoon cornstarch
1/4 cup butter (do yourself a favor and use real butter)
1/4 teaspoon salt
1 teaspoon vanilla
In a heavy saucepan, combine sugar, 2/3 cup of evaporated milk, cornstarch, butter and salt. Cook over medium heat for 3 minutes and cool slightly. Stir in vanilla and remainder of evaporated milk.
This recipe doubles easily, and lasts for months in the refrigerator!
Download a PDF copy of this Butterscotch Topping recipe for your very own!
Stories have always been a big part of my life. I grew up in a very theatrical family, and learned the art of storytelling early on. I'm grateful to my parents for teaching me how to express myself through story. Now that I have 5 children of my own, I find that I use storytelling every day. I love it when my children say, "Tell me the story about..." or "Tell us about a time when..." These are the times when genuine connections occur, and in this day and age, we need all the connections we can get with our children.
Latest from Glynis Neves
Leave a comment
Make sure you enter the (*) required information where indicated. HTML code is not allowed.