May 2013
If someone tells me they either don’t like or don’t get the hype around Arrested Development, it makes me seriously question our friendship (or potential friendship). My Special One is so clearly not one of those questionable types. His quoting abilities earned him an Arrested Development themed birthday present and dinner, which would have been incomplete without an hommage to the Bluths’ Banana Stand.
From the Arrested Development Wiki
“Bluth’s Original Frozen Banana”, a frozen banana stand was started by George in 1953 as part of the Bluth Company. It is located on the Oceanside Wharf boardwalk, on Balboa Island in Newport Beach. Throughout the series, the banana stand gets destroyed and rebuilt several times.
The Banana Stand Menu:
The Original Frozen Banana
Frozen banana dipped in hot fudge and covered with fresh nuts
The George Daddy
Frozen dipped bananas sandwiched between chocolate grahams
The G.O.B.
Frozen banana double dipped in chocolate with double the nuts. (“Charity Drive”)
The On the Go-Go Banana
Frozen banana in a cup of sizzling hot fudge
The Giddy-Girly Bananab
Frozen banana dipped in hot fudge and covered with our pink heart candy
The Simple Simon
Double-Dipped Frozen
“Bluth Banana Stand” Inspired Chocolate Bananas
Ingredients
1 cup organic semisweet chocolate chips
1/2 cup chopped peanuts
2 bananas, sliced
Directions
Use a Maria bath to melt the chocolate. Use prongs to roll a banana slice in the melted chocolate.
Roll the banana in a bowl with the chopped peanuts.
Transfer to wax paper. Repeat with all the slices, and then transfer to the freezer.
Bourbon Whipped Topping
Half Pint local heavy whipping cream, chilled
1 Tablespoon local honey
3 Tablespoons bourbon (I used Wild Turkey)
Directions
Pour the heavy cream into a chilled bowl. Use an electric mixer to beat until soft peaks form.
Add the honey and bourbon. Continue to beat until stiffer peaks form (but not too far, or you’ll end up with bourbon butter!)
Do as I say or do as I do?
I adapted this recipe from The Candid Appetite, but some of my portioning seems to have been overzealous. A combination of throwing in one extra banana and perhaps not having the crust crawl up the side of the pan enough, resulted in a lot of excess filling. I chose to freeze the extra filling for another time when I crave this dessert (because it is an addictive type of dessert). At that point, I’ll be halfway finished the process! Take your pick. Either follow the recipe and relish the excess, or use three bananas, maybe some extra nuts and perhaps a smidgen less mascarpone. How’s that for a grandmother style recipe? Either way, definitely use the Newmans Own cookies for the crust!
Bluths’ Banana Stand Cheesecake
Ingredients
2 cups Newman’s Own Ginger-O’s cookies (one 8-oz package), finely crushed
1/2 cup mixed salted nuts, finely crushed
1/2 cup (1 stick) organic, unsalted butter, melted
4 large ripe bananas
1 Tablespoon lemon juice, freshly squeezed
1/4 cup organic, light brown sugar
2 Tablespoons bourbon whiskey (or 1 teaspoon vanilla extract)
2 (8-ounce) packages cream cheese, softened
16 ounces mascarpone cheese
1 cup pure cane sugar
4 large, organic eggs
1 Tablespoon bourbon whiskey
Directions
Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.
In a bowl, stir together the cookie crumbs, crushed nuts and melted butter until well combined and forming clumps.
Transfer the crumbs to the prepared pan and pat down with your hands, making sure to flatten out the bottom and pat the crumbs into the sides of the pan as well.
Bake in preheated oven for 10 minutes. Remove and allow to cool completely.
In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly.
Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.
In the bowl of an electric mixer, fitted with the paddle attachment, whip the cream cheese for 2 minutes, until light and fluffy.
Slowly stream in the granulated sugar and continue to cream together for another 2 minutes.
Add the eggs one at a time, mixing well after each addition.
Add in the bourbon.
Scrape down the sides and bottom of the bowl, mix again. Stir in the banana mixture until just incorporated.
Spread the filling over the crust and place in a roasting pan.
Pour hot water into the roasting pan until the water level reaches half way up the springform pan. Bake at 350°F for about 45 minutes to 1 hour, until the center is firm and doesn’t jiggle when shaken.
Place on a cooling rack and allow to cool completely. Place in the fridge and chill for at least 8 hours.
Assembly
Pipe whipped cream onto the cake. Top each rosette with a frozen banana slice.
Chill in the freezer. Allow to thaw slightly before serving.
AND LASTLY…
Remember! There is ALWAYS money in the banana stand!
