How to make the frozen chocolate bananas from The Bear | Canada Voices

Food is visual, and the power of suggestion is strong. The quick rise of Disney + series The Bear from the screen, to pop culture and peoples’ plates has been the perfect example of this. Fans have devoured the story of the Berzatto family turning their Chicago sandwich shop into a fine dining restaurant, as well as the dishes inspired by it.

On social media, I’ve seen Boursin omelettes topped with potato chips, mortadella-stuffed Parmesan cannoli, Mikey’s spaghetti (two heads of garlic, basil steeped in olive oil and canned tomatoes) the Original Beef’s signature sandwich, and there’s sure to be more after this week’s premiere of the third season. But it seems the dish with the most sentimental meaning is one of the simplest, with the least connection to culture and terroir.

In the tumultuous Christmas episode “Fishes” (episode 6 of season 2), Uncle Jimmy’s (Oliver Pratt) nostalgic reference to the chocolate-dipped banana stand his dad would stop at when they were out for a drive brought me back to the Bluth’s Original Frozen Banana Stand in Arrested Development (did it for everyone?). It was an exquisite reminder of the power of taste and smell to bring forth deeply rooted memories, and of those moments when something or someone has been on your mind and the tiniest reminder — someone eating a banana (in this scene Tiffany — Gillian Jacobs —who was pregnant and throwing up) brings them even closer. It’s a poignant moment in the season finale when Jimmy says he’s too full for dessert, but is surprised — and rendered speechless — with a chocolate banana.

It speaks to how in life, as in a frantic restaurant kitchen, paying attention to the details of other peoples’ experience matters more than we know, and the deep power of food can create a bridge to memories and feelings that can last a lifetime, whether we intend it to or not.

Review: The Bear serves up a meat-and-potatoes third season that is a little underseasoned

Chocolate-Dipped Bananas (with or without PB)

Frozen chocolate-dipped bananas make an amazing summer treat, with more nutritional clout than a popsicle. You could just dip bananas in straight melted chocolate, but the chocolate-peanut butter-banana combo is delicious, and the peanut butter makes the chocolate slightly softer and less likely to crack off. (Coconut oil will make it easier to dip, and give it a snappier coating — it works well if you want to refrigerate rather than freeze them.) About half a pound or a 270 g bag of chocolate chips (yes, they shrunk from 300 g) will coat about 5 bananas, or four halves, depending on their size — feel free to use only half a bag to coat fewer bananas.

• 250-270 g chopped dark chocolate or chocolate chips
• 1 big spoonful (about 1/4 cup) smooth peanut butter, or a smaller spoonful (about 2 Tbsp) coconut oil
• 5 bananas
• Popsicle sticks
• Toppings of your choice: chopped salted peanuts, crushed pretzels or Rip-L chips, sprinkles, crunchy cereal

In a small saucepan or microwave-safe bowl, melt the chocolate and peanut butter or coconut oil over medium heat (or in 20 second bursts in the microwave), stirring until smooth.

Cut the bananas crosswise in half, insert a popsicle stick into each cut end, and then peel them. Dip in the melted chocolate to coat (use a spoon to help, if it makes it easier) and place on a waxed paper, foil or parchment-lined sheet. (Re-warm the chocolate as needed if it starts to get too thick.) Sprinkle with chopped peanuts, pretzels, chips or sprinkles while the chocolate is still melted, and put in the freezer until firm. Let them sit out for 5 minutes or so to soften slightly before serving. Makes about 10 frozen banana halves.