Banana splits are so much fun! You hear about them, but most of us have never actually made one. They happen to be easy, fun, delicious—so much so that we’re devoting an entire issue to this spectacular American treat!

Recently I was in the mood to have a banana split, even going as far as buying traditional banana split boats. This traditional American dessert was invented in Pennsylvania in 1904, and the original recipe, in addition to a banana split in half lengthwise, included chocolate, vanilla, and strawberry ice cream, crushed pineapple, marshmallow sauce, nuts, whipped cream, and cherries.

The first banana split was priced at ten cents, twice as much as a regular sundae. I personally don’t understand anything but chocolate and caramel sauces, so I prefer to skip the pineapple altogether, as well as the fluff.

In the spirit of updating old school recipes, I like the idea of doing a little bit of a change up. Recently I went to Oinks and did my own spin. As a nod to the original, I ordered chocolate peanut butter ice cream, Salty Jack (vanilla with hits of caramel and pralines), and Marionberry, which by the way complement one another brilliantly.

It’s key to choose elements that work together, because it’s not about using your three favorite ice creams. Try doing a spin on a theme; maybe it’s chocolate, or maybe it’s vanilla and berries. I love the idea of a Heath bar crunch or a turtle version.

This is the perfect way to enjoy November because banana splits aren’t just for summer! I think it’s a fun idea for any Friday night when your kids have their friends over, or when you’re looking for a wonderful, inexpensive, family activity. If kids are encouraged to make their own versions, it doubles the fun. It’s all about finding perfectly ripe bananas, which Molly recommends slicing in half before peeling. Making banana splits is a simple way to add more joy into your life. They are truly a crowd pleaser!

Here’s a guide:

• One scoop each of 3 different ice creams (preferably a chocolate, a vanilla-based, and a berry)
• Two or three sauces, like chocolate, caramel, and berry
• Whipped cream, nuts, and cherries 
• Halve the banana lengthwise (easier if unpeeled)
• Using the banana as a base, quickly add all three scoops
• Ladle pre-heated sauces over your creation, then top with whipped cream, nuts, and cherries

Enjoy!

Turkey Talk is back! We had an amazing time on Tastemade’s platform with our Thrive on Thanksgiving class, and we have one more Thanksgiving event coming up with Tastemade. Monday, November 14 at 6:30pm Central, Turkey Talk with Roy is back! Roy is the master of all things turkey…and Teri…and he'll be sharing his tips and wisdom on turkeys and life. We are quite a team! Grab a cocktail or mocktail and bring your questions. Reserve your seat now before they’re gone. If you can’t make it live, it will be available for replay, but you must have a reservation to view it.