By DOUG GRAVES
Ohio Correspondent

WILMINGTON, Ohio — The quiet city of Wilmington, with its population at just more than 12,000, has been hit hard with today’s economy. The departure of businesses has sent many residents on a mass exodus in search of work elsewhere.

But each year at this time the population increases drastically for one weekend, thanks to the Banana Split Festival, an event that has been going strong the past 17 years.

“I’ve been to 14 of the 17 festivals and believe me, it’s been growing in number each year,” said Teresa Long, lifetime resident of Clinton County. “In the dead of summer we do have a Corn Festival here in this farming community, but in the spring it’s all about the banana.

“In the beginning there were just a few things going on other than building a banana split from scratch. Today, you can get lost in the things going on at this festival.”

Even though the banana split takes center stage, there are many activities for all ages. There’s the Big Banana youth baseball tournament, a classic auto show, bands of all kinds, crafts, collectibles, train rides, pony rides and a dunking booth. As one might expect, there’s the traditional banana split eating contest. Even local restaurants compete during the Banana Split Masters recipe contest.

All action takes place at the J.W. Denver Williams Jr. Park north of the city.
“My four kids have different interests and there’s something for each of them at this festival,” said Joan Ledbetter of Goshen, Ohio. “When we get here they go their separate ways it seems, but they all gravitate towards the banana split tent. And it’s not unusual that they eat several each time we come. It’s something we’ve done the past six years.”

Forty cases, each weighing 40 pounds, are shipped to festival organizers who then store them in the “banana tent.” Patrons make their purchase depending on the size of plastic “boat” they use to create their split. After selecting a banana, a volunteer peels and pares it. Then the real fun begins. Patrons may add as many as 12 toppings available to their banana boat.
And where does Wilmington come in on the subject of banana splits? That depends on whom you ask. In 1907 restaurant owner Ernest Hazard wanted to attract students from Wilmington College during the slow days of winter. He urged his employees to come up with a new ice cream dish. When none of them obliged with a concoction, Hazard split a banana lengthwise and topped it with various ice cream flavors.

Those on the East Coast say that distinction belongs to David Strickler, a 23-year old apprentice pharmacist from Latrobe, Pa., who invented the dish in 1904. But nowhere in the United States is there a Banana Split Festival except in Ohio.

Local chefs in Wilmington were invited to create their own banana split dessert. Rules were to use ice cream and at least four of the seven traditional ingredients associated with banana splits. Judges based the creations on appearance, creativity and sampling. Below are a few:

Kick-It-Up-A-Notch
Banana Split
Courtesy of Chef Robert Tennant, Cape May Retirement Village
With this recipe, ice cream is served in individual, lace praline cups topped with homemade sauces. Chantilly crème, pineapple coconut topping and marzipan cherries finish the much-loved traditional banana split.

Marzipan
1 pound almond paste
2 ounces light corn syrup
1 egg white
1 pound confectioners sugar
Add almond paste, sugar, egg white and corn syrup in a mixing bowl. Knead like dough, wrap and chill.
Chantilly Cream
16 ounces heavy cream
2 ounces confectioners sugar
1/2 ounce vanilla extract
Whip the cream to soft peaks. Add the sugar and vanilla and whip to desired peaks.
Pineapple Coconut Topping
8 ounces crushed pineapple
2 ounces coconut flakes
1 ounce pecans, finely crushed
2 ounces Malibu Rum
Toast pecans and coconut; add to crushed pineapple. Add Malibu Rum. Simmer and reduce until liquid has been infused.

The Outpost

Courtesy of Eric Wogoman
Chocolate, vanilla and swirl ice cream
Chocolate sauce on the chocolate ice cream
Blueberry sauce on the vanilla ice cream
Strawberry sauce on the swirl ice cream
Chocolate-coated bananas
Whipped cream
Cherry on top!

Death By Chocolate
Banana Split

From Roberts Centre
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat and stir in white sugar, eggs and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder.

Spread into prepared pan. Bake for 25-30 minutes; do not overcook. Cool and use in banana splits.

To make a “brownie bowl” for splits, simply line a stainless steel bowl with parchment paper and bake as indicated above. Once brownie bowl has cooled, scoop out center.

Chocolate Covered Bananas, Strawberries & Cherries

1 banana
6 strawberries rinsed and patted dry with towel
5 maraschino cherries patted dry with towel
1/4 pound white chocolate
1/4 pound bittersweet chocolate
1/4 pound pecan halves
In stainless steel bowl (one for white chocolate and another for bittersweet) melt over double boiler.
Dip bananas in bittersweet chocolate and place on parchment paper, then roll or place pecans on banana while chocolate is still slightly melted. Allow to cool at room temperature or in refrigerator.

Dip strawberries and cherries in white chocolate and place on parchment; allow to cool. Drizzle white chocolate over bananas and bittersweet chocolate over strawberries and cherries.