There’s always money in the banana stand Michael
You guys, I am so, so excited. Arrested Development is back! At midnight! Tonight! In preparation, I’ve been re-watching the 3 previous seasons and trying to inset quotes into my everyday life as much as possible (No touching! No touching!).
The choice for an Arrested Development themed snack really came down to cornballs or frozen bananas. The banana stand is a pretty iconic part of that show, so I had to go the banana route, plus, they sounded more delicious than cornballs. (Everyone’s laughing, and riding, and cornholing except Buster). Rather than just dipping these in chocolate and nuts I decided to go a step farther and core out a section of the banana to fill with caramel. Attempting to core a banana is a slightly frustrating process, but well worth it!
How much could a banana cost? $10?
You’ve never been to a supermarket have you?
A few thoughts about this recipe
There are tons of options for fillings and toppings for the bananas. I used mostly caramel for mine, but also put peanut butter in a few (yum!). Toasted coconut, chopped cashews or peanuts, sprinkles, or chopped chocolate are all great topping options. If you want to keep it simple you could skip the filling entirely and just dip them in chocolate- they’ll still be delicious!
Also, it can be a little tricky to make the melted chocolate look totally smooth, but don’t stress about it. The bananas will taste awesome even if the chocolate isn’t perfect.
- 3 bananas, sliced in 1-2 inch pieces
- 1 cup chocolate chips
- 1 tbl. vegetable oil
- ½ cup caramel bits (alternatively, you could use caramel sauce in place of the caramel bits and heavy cream)
- 2 tbl. heavy cream
- chopped cashews, sprinkles, chopped chocolate, and other toppings of choice.
- Use a very small knife or spoon (a vegetable peeler would probably would too) to core out a small hole in the top of each banana slice.
- Melt the caramel bits and heavy cream, then carefully drizzle some caramel into the hole in the banana. Place the bananas caramel-side up on a wax paper lined cookie sheet or cutting board and place them in the freezer for at least an hour until chilled.
- Melt the chocolate chips and canola oil in a double boiler. Remove the bananas from the freezer and dip them in the melted chocolate, one at a time. I find it easiest to dunk them in the chocolate, then lift them out on a fork so the excess chocolate can drip off. Allow the chocolate to harden for about 30 seconds, then sprinkle with toppings. Repeat with the remaining bananas, then return them to the freezer for another 1-3 hours until thoroughly chilled.