This is a guest post by P. J. Thorndyke, a writer of steampunk, horror, fantasy and classic pulp adventure. You can follow him on Twitter, Facebook and Instagram or check out his blog.
I’ve always been fascinated by the American diner. There is something culturally unique about them; the vibrant colors, the chrome and of course, the food. In my book Curse of the Blood Fiends, there is at least one scene set in a 1940s diner and I really wanted to explore some of the food that might have been served at such an establishment.
The banana split dates back to the era of the 19th century soda fountain where cold drinks and ice cream were used to attract customers to pharmacies and department stores. Both Pennsylvania and Ohio lay claim to the invention of the traditional banana split as we know it (1904 and 1907 respectively) and even hold annual festivals in honor of the dish. Whatever its origins, it went on to enjoy massive popularity as America entered the age of the automobile, appearing on the menus of diners, drive-ins and ice cream parlors across the country.
It’s a simple dish with many variations but the classic banana split is as follows; 1 banana, split lengthwise, with 3 scoops of ice cream (vanilla, chocolate and strawberry), drizzled with sauces (chocolate, strawberry and/or pineapple) and topped with whipped cream, chopped peanuts and maraschino cherries.
It’s a delicious mixture of flavors and textures. I immediately had to make a second one as the one in the picture was instantly devoured by my kids.
Curse of the Blood Fiends is a standalone mystery-horror novel set in 1940s Los Angeles and is inspired by Universal monster movies and Film Noir. Order it here!
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