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There’s always money in the banana stand. Thats the thought that came to mind a few weeks back when I was struggling for recipes I wanted to create. Well, it was arrested development that popped into mind, but you see where that went. Oh and if you haven’t watched the show, you dont have to get it to receive the benefits of this post, but you should. But if you get it.. well all the sweeter it is.

Seriously though, I was trying to make food for runners, and kept getting stumped by all the classics, and while thats good and fine, that is not always me. So on a mission, I thought what are the key items to replenish after a long run? Your salts… Potassium, sodium, mag. And also, your glucose stores. Enter in, le banane. The portable snack so many reach for. Ok, bananas are wonder foods. Truth be told, it wasn’t until this year that I started to dig them and they are now 100% an absolute staple in my diet and also happen to be the basis of this recipe that is honestly so simple, but such an effing winner.

Again, you don’t have to run a marathon to “indulge” (i wish there was another word, i shall create one) but if you do, the benefits of this banana bombshell are replenishing fast carbs, protein, potassium, salts and magnesium.

Did you know that cacao has tons of magnesium? This is super important for muscle relaxation especially after a long activity. It will help aid in muscle and joint stiffness and as well help calm down your nerves, if you have any, post run. Magnesium is a super nutrient in and of itself. If you are reaching for chocolate after a being physically active, you may be surprised to know it could be a magnesium deficiency.

K enough preaching, more eating.

back to the banana stand though…maybe i should take this to the streets? what do you think, hot sunny days, beaches and banana stands? I must be a bluth in the making.



  • 4 perfectly ripe bananas (you know what you like)
  • 1/4cup + 1 Tbls- chocolate protein powder ( Garden of Life)
  • 3 TBLS Cacao powder
  • 4 TBLS coconut oil, melted
  • 1 tsp vanilla powder
  • himalayan salt
  • toppings ( coconut, nuts, dried fruit,cacao nibs, cereal)
  • wooden skewers

this recipe is very adjustable in terms of how many bananas you want to do. adjust and devour


Start off by selecting your nanas. You can keep them whole, or cut them into thirds or halfs. Whatever your pleasure. Place a wooden skewer (bambook barbeque skewers work fine, you may just have to trim to adjust) through the banana and place them on a wire rack. Freeze for a minimum of an hour, but i recommend closer to 2-3

When your bananas are nice and chilly, mix all your ingredients in a bowl with a whisk or fork, until smooth. A few cracks of himalayan salt really brings out the flavour, so you can taste test, and adjust.

One at a time dunk and then spin your banana until everything is beautifully coated. Wait for the chocolate mixture to begin to harden. This should only  take about 10 seconds if the bananas are frozen enough, they will develop a matte finish. Then you can put back on your freezer tray and finish your setting there. Repeat with all your bananas.

Once you’re finished coating them all and they are set, you can either keep them in the freezer until you are ready to enjoy, or you can dip them again in the chocolate mix and dip in your favourite coatings or make a minimalist/ modernist creation on them with just your fork and the sauce.

bravo. run, eat, refuel.

remember, there is always money in the banana stand

remember, there is always money in the banana stand – George Bluth


  • Vanessa says:

    Dear Ms. Bluth~May I say YUMMY!!! These are my go to treats in Mexico. They really are so delicious. (Oh and partake instead of indulge?) Not that there is anything wrong with a little indulging from time to time.
    And you Bluths are very clever! There definitely is money in a frozen Banana Stand and if you ever need someone to work it for you, well I’m just saying…
    A fellow Bluth enthusiust.

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