This recipe appears in:How to Make Chocolate Dipped Frozen Bananas for Your Arrested Development Viewing Party
Every Arrested Development fan knows that there's always money in the banana stand...but what kind of bananas are there? Well, thanks to the Bluth's Original Frozen Banana Stand wiki I was able to track down the menu. The recipe below is for basic chocolate dipped frozen bananas with or without nuts, but check out the slideshow to see some make-at-home versions of the Bluth creations and feel free to let your creativity guide you. I used peanuts here, but you can use your favorite nut or mix and match.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.
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- 6 large bananas
- 12 ounces dark chocolate, melted in the microwave or double boiler
- 3 tablespoons coconut oil
- 1 1/2 cups nuts, medium coarsely chopped (optional)
Slice bananas in half and carefully mount on Popsicle sticks. Place bananas on a tray, plate or baking dish in the freezer for 2 hours or until firm. You can freeze up to overnight. Do not cover bananas as this will cause ice crystals to form.
In a medium bowl whisk together melted chocolate and coconut oil until thoroughly combined. Place nuts in a wide, shallow plate or pie plate (if using).
Remove bananas from freezer. If ice crystals have formed on the bananas use a paper towel to gently brush them off. Dip banana in chocolate and swirl to cover. Alternately you can use a spoon to help cover and ensure even chocolate distribution.
Roll bananas in chopped nuts. Let cool for 1 minute, Then place on a serving platter. If you don't plan on serving the bananas immediately, return them to the freezer for up to a few hours. If serving from freezer, place on plate and allow to thaw for 10 minutes before serving.