National Banana Split Day

On a summer afternoon in 1904, David Evans Strickler, a 23‑year‑old apprentice pharmacist at Tassel Pharmacy in Latrobe, Pennsylvania, decided to liven up the soda fountain menu. He split a banana lengthwise, nestled three scoops of ice cream between the halves, drizzled them with chocolate and strawberry sauces, sprinkled crushed nuts on top and finished each scoop with a cherry. Customers lined up for the 10‑cent treat, and the banana split was born. It soon spread to ice cream parlours across America; Walgreens popularised it by making the sundae a signature item in its chain of stores. Some claim a competing origin in Wilmington, Ohio, but Latrobe holds the longest‑running festival. National Banana Split Day honours this over‑the‑top dessert. To make your own, choose a ripe but firm banana, peel and split it. Place scoops of vanilla, chocolate and strawberry ice cream down the centre. Pour on hot fudge, pineapple sauce and strawberry compote. Add dollops of whipped cream and sprinkle chopped peanuts or walnuts. Don’t forget the cherries on top. There’s no need to stick to tradition—swap in mint chip or coffee ice cream, add caramel or butterscotch and finish with crumbled cookies. The banana split’s enduring appeal lies in its whimsy and abundance; it’s a celebration in a boat‑shaped dish and a reminder that sometimes more really is more.