From the Kitchen: Banana split dessert makes its summer return

I’m not much of a season forecaster but summer is here. You know that already. Have you had an occasion to rev up your air conditioner yet? Or on a few of our June days has it been back to the furnace?

Summer means picnics, cook-outs, potlucks, family reunions, church dinners on the ground and other delicious activities.

Plus we still have our everyday eating and wondering what to fix. That one never goes away, no matter the time of year.

The recipe today may be more suited for cooler weather or an air-conditioned environment if sweltering because of the cream involved.

If you were a cook in the ‘70s, you know the recipe by heart for the old, four-layer, ever-loyal, banana split dessert.

School cooks made it for evening PTA events, party-goers carried it to their destinations, families enjoyed it at the dinner table and the recipe is in every community cookbook far and wide.

I first saw the recipe in the newspaper. This one. Back when. If I remember correctly, it was a 13 x 9 dessert. Mine today is for the smaller, 8-inch dish.

The one direction that always bothered me about the dessert was the inclusion of raw eggs in the butter and sugar layer.

It wasn’t an unusual step back then, the inclusion of raw eggs, for I remember them also in Caesar dressing and the chocolate French silk pie.

Being bothered, I toyed with the recipe, making that layer completely different. I eliminated the raw eggs, choosing whipped cream, sweetened with a dry pudding mix. It works well.

If you still have the original recipe with the eggs, ¼ cup Eggbeaters equals one egg. You could go with that product, if preparing the old recipe, to eliminate any raw egg worry.

Certain grocery stores in other areas carry pasteurized eggs, as do food service companies. I’ve never found them locally.

A little fresh pineapple stirred into the canned would enliven the flavor of the fruit layer. You can get just a small bit of pineapple in the produce section in the plastic cartons.

The only drawback to them is the price. You can buy a whole fresh pineapple most times for less than the smallest carton of the ready-cut.

I just thought it wouldn’t hurt to have fresh pineapple present with the fresh ripe bananas and strawberries.

And it also wouldn’t hurt to give me a call to rush over when you have this ready to serve.

You’ve probably discovered by now what I’ve known to be true. Everything tastes better when someone else makes it.

Reach Judy Grigoraci at

Funerals for Monday, October 14, 2019

Chapman, Donald - 11 a.m., White Funeral Home, Summersville.

Faucett III, Jehugh - 1 p.m., Grace Bible Church, Charleston.

Gilmore, Debora - 1 p.m., Tyler Mountain Memory Gardens, Cross Lanes.

Glover, Carrie - Noon, Preston Funeral Home, Charleston.

Holstein, Ronnie - 11 a.m., Pineview Cemetery, Orgas.

Hornbeck, Jo Ellen - 2 p.m., Bartlett-Nichols Funeral Home, St. Albans.

Keller II, George - 1 p.m., First Presbyterian Church Sanctuary.

Lacy, Angie - 1 p.m., Fidler & Frame Funeral Home, Belle.

Myers, Angela - Noon, Stevens & Grass Funeral Home, Malden.

Painter, Dorothy - 1 p.m., Tyree Funeral Home, Oak Hill.

Park, Emily - 11 a.m., Old Stone Presbyterian Church, Lewisburg.

Stone, Karen - 7 p.m., Casdorph & Curry Funeral Home, St. Albans.

Sweet, Ufa - 11 a.m., Snodgrass Funeral Home, South Charleston.

Tomblin, Vonnie - 1 p.m., Mountaineer Missionary Baptist Church, Harts.

Williams, Raymond - 1 p.m., Dodd & Reed Funeral Home, Webster Springs.