|Nutritional Guidelines (per serving)|
|Servings: 1 split (1-2 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 9g||31%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Love the taste of banana mixed with the creamy cold texture of ice cream and the rich flavor of chocolate? Is a banana split your ultimate comfort food? If so, try this easy-to-make recipe for banana splits that I'm sure you'll want to make over and over again.
A 23-year-old pharmacist apprentice named David Evans Strickler is credited with inventing the banana triple ice cream sundae in 1904. Back then, this was a high priced dessert, costing 10 cents, twice the price of other ice cream sundaes where Strickler worked at the Tassel Pharmacy, in Latrobe, Pennsylvania.
The 100th anniversary of the city of Latrobe was marked by the invention of the banana split in 2004. That year the National Ice Cream Retailers Association (NICRA) dubbed this Pennsylvania city as the banana split birthplace.
Gather the ingredients.
Place banana slices against sides of long, narrow, shallow dish.
Place scoops of ice cream in a row between banana slices.
Squirt chocolate syrup on vanilla and strawberry ice cream.
Spoon marshmallow creme over chocolate ice cream.
Top each mound with whipped cream. Sprinkle with nuts and top each with a cherry.
Serve and enjoy!
- The long, narrow banana dishes can be found in your local grocery store. (When having a big dinner party, I also use my glass banana split dishes for placing butter around the table).