For North Carolina pastry chef Savannah Foltz, a banana split remains her top menu choice, especially when shared with others. Her favorite version comes from Tad's Dairy Barn in West Virginia, featuring the classic combination of ice cream, fudge, pineapple sauce, and whipped cream.
Despite her love for the traditional dessert, Foltz believes it could benefit from enhanced texture. "It feels flavorful, but flat," she explains. As the executive pastry chef at Supperland in Charlotte, she aims to elevate this classic with her own rendition, which is part of the restaurant's annual sundae of the year. Supperland, located in a former church, merges Southern steakhouse fare with nostalgic potluck dishes, allowing Foltz to creatively reimagine familiar flavors.
Her innovative banana split begins with a toasted milk and sugar ice cream base, complemented by charred pineapple sauce made on a wood-fired grill. Instead of the usual strawberry sauce, she incorporates a crunchy strawberry-milk crumble featuring freeze-dried strawberries, adding a delightful texture. The bananas are brûléed for a caramelized flavor, and she infuses whipped cream with banana essence. To finish, a drizzle of fudge is added tableside, creating an interactive experience.
The banana split is a cherished American classic, evoking memories of soda fountains and pharmacies from the early 20th century. However, its popularity has waned in recent decades. Yet, chefs across the country are breathing new life into this nostalgic dessert. Establishments like Fedora in New York City, Middle Child Clubhouse in Philadelphia, and Veil & Velvet in Los Angeles are reintroducing banana splits, each with their unique twist.
Ricardo Menicucci, executive pastry chef at Veil & Velvet, draws inspiration from the lounge's 1950s glamour theme. His version features caramelized bananas, house-made ice creams, and a dramatic tableside drizzle of crème anglaise, making it the most popular dessert at the venue.
In Des Moines, Iowa, Oak Park takes indulgence to another level with a $100 banana split that includes pistachio, banana saffron, and foie gras ice creams, topped with gold foil and Armagnac caviar.
Chefs are finding innovative ways to enhance the banana itself, often opting for techniques like bruleeing to intensify its sweetness and flavor. At Middle Child Clubhouse, bananas are coated in turbinado sugar and torched, adding a satisfying crunch alongside peanuts and sprinkles.
Laila Bazahm of Siti, influenced by her Filipino heritage, incorporates elements like bruléed bananas and coconut ice cream, drawing on nostalgic flavors from her childhood. Meanwhile, chef Jonathan Wiley from Scorfana in Portland creatively combines Italian influences with classic Americana in his banana split special.
As diners seek comforting and familiar desserts, the banana split emerges as a delightful conclusion to any meal, encapsulating nostalgia and sweetness in every spoonful.
