Meet the New-School Banana Split
Eater
February 24, 2026
AI-Generated Deep Dive Summary
Across the country, pastry chefs are reviving and reinventing the classic banana split, breathing new life into this iconic dessert while staying true to its nostalgic charm. Pastry chef Savannah Foltz of Supperland in North Carolina leads the charge, transforming her version by adding layers of complexity—charred pineapple sauce, a strawberry-milk crumble with freeze-dried strawberries for crunch, and bruleed bananas—to address what she sees as a lack of texture in traditional recipes. Her approach reflects how modern chefs are elevating the banana split without losing its appeal.
The resurgence of the banana split on menus nationwide is driven by its nostalgic value and potential for creativity. Chefs like Riccardo Menicucci at Veil & Velvet in Beverly Hills have elevated the treat with indulgent elements such as caramelized bananas, multiple ice cream flavors, and a tableside creme anglaise drizzle. Even Oak Park in Des Moines has taken it to new heights with a $100 version featuring exotic ingredients like foie gras ice cream and gold foil accents.
The banana split’s enduring charm lies in its ability to evoke memories of simpler times, from 1950s soda fountains to childhood trips to the Jersey Shore. Chefs are now enhancing even the most basic elements, like the banana itself, through techniques such as flambéing or caramelizing to add flavor and texture. This transformation ensures the dessert remains relevant while staying true to its roots.
For food enthusiasts, this revival matters because it showcases how chefs can innovate within familiar frameworks, creating something both familiar and exciting. The banana split’s return to prominence highlights the culinary world’s ability to honor tradition while pushing boundaries, offering diners a taste of nostalgia with a modern twist. Whether as a
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Originally published on Eater on 2/24/2026