Published November 2, 2026

NEWPORT BEACH | AROUND NEWPORT | NOVEMBER 2, 2026
Newport Beach has never needed much encouragement to argue. Parking. Property lines. How many boats belong in one harbor.
But one of its oldest disagreements involves a banana on a stick. Specifically, who gets credit for the chocolate-covered frozen banana that made Balboa Island famous.
And this one is stickier than the topping.
Two shops, one claim to fame

Walk down Marine Avenue and you’ll find Sugar ‘n Spice and Dad’s Donuts, two longtime island institutions selling frozen bananas and Balboa Bars just a short stroll apart.
Both have traded on the idea of the original. Sugar ‘n Spice traces its island history to 1945; Dad’s came later. Visitors have spent decades deciding which one deserves their loyalty.
Apparently even dessert needs rival fan clubs.
Plot twist: The peninsula
Here’s what makes the argument interesting. Historical accounts in the Daily Pilot identify Don Phillips as an early Newport frozen-banana seller on the Balboa Peninsula around 1940, close to the ferry landing.
More recent research, including records discussed with the Balboa Island Museum, points to his chocolate-dipped version being sold by 1941.
Which means the island’s great frozen-banana tradition may have started across the harbor.
There’s a twist nobody ordered, especially if they were hoping to settle this argument before lunch.
Hollywood joins the line
The banana business even made it into television history. Arrested Development creator Mitchell Hurwitz ran a childhood dessert stand near the ferry, and his fictional Bluth family would later operate its own wonderfully dysfunctional frozen-banana business.
Meanwhile, Dad’s and Sugar ‘n Spice keep selling the real things.
Maybe the final verdict belongs to whoever has chocolate on their fingers.
And in Newport, at least this feud has a delicious outcome.
Sources: Daily Pilot: Frozen in history; SFGATE: historical research; Smithsonian: Frozen banana stand and Arrested Development.
Help us out, Newport.
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