"There's always money in the banana stand!!!"
Who's an Arrested Development fan out there? I treasure the original series on DVD, and re-watch the whole show through every few years (or, in a pinch, just watch the "Pier Pressure" episode (The Hot Cops!!)). I must admit that I haven't fully gotten on board with the Netflix original episodes (I got distracted early on and started watching House of Cards instead), but I'll get back to it soon.
Be that as it may, I think AD is one of the richest, most smartly-written, funniest sitcoms ever made. From The Cornballer to Lucille Two's vertigo, from "It's an illusion, Michael" to life lessons with J. Walter Weatherman. From Tobias being a Nevernude to "No Touching!!!," I love it all.
However, anything involving the frozen banana stand is my favorite bit of the show. Sadly, I don't have a banana stand lined with hundred dollar bills, but I do have a bunch of chocolate chips and some frozen banana chunks. I'd been wanting to make my very own frozen bananas for pretty much as long as I've been watching AD, and I finally crossed it off my bucket list. They're the perfect treat to eat while you're
Frozen Chocolate-Banana Bites
Makes 16 pieces
- 16 small bamboo skewers or forks
- 4 ripe but firm bananas, peeled and cut crosswise into 4 pieces each
- 1 cup of toppings, such as Naturebox Cherry Ganache Granola, coconut, sprinkles and/or chopped cashews
- 12 ounces semi-sweet chocolate chips
1. Insert a skewer into the end of each banana. Place on a parchment-lined baking pan and place in freezer at least 4 hours or up to overnight.
Place each topping in its own shallow bowl or plate. Melt the chocolate chips in a double boiler over medium-low heat, stirring frequently. Pour some melted chocolate into a short glass or cup.
3. One at a time, dip frozen bananas into chocolate, turning to coat and letting excess chocolate drip off. Immediately sprinkle with toppings, lightly pressing to adhere if necessary. Refill glass with more melted chocolate as needed.
4. Place bananas back on baking pan, and re-freeze for at least 1 hour. Store in freezer for up to 4 days.
This recipe originally appeared here on the Naturebox blog.