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Diana's Bananas
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Diana's Bananas were introduced in 1992 at Taste of Chicago in the Aunt Diana's Candy Makers booth. 25,000 bananas were sold in ten days! Diana's Bananas incorporated in 1994 and have continued to be a big part of the Taste of Chicago. In 2008, they sold nearly 100,000 Banana Babies over the ten day event. Sales at Taste of Chicago increased in 1993 and doubled in 1994. The public was asking "Where can we buy these?" With that incentive, Jeanine Carmody founded Diana's Bananas, Inc. With insight gained from working her family's confection manufacturing and production businesses and with money from her savings and her husband, Bob, Jeanine had the foundation and seed money to start her own frozen novelty business. Diana's Bananas has continually grown every year. Their best seller is Banana Babies, which are five half-bananas per box in two flavors - milk chocolate and dark chocolate. Driven by consumers' changing taste and search for food products that taste great, yet are healthy and nutritious, Diana's Bananas use all-natural ingredients without skimping on quality. Bananas are a good source of potassium. Chocolate-dipped bananas also contain calcium, Vitamin C and Riboflavin. Milk and Dark Chocolate Banana Babies have only 6 grams of fat and 130 calories, no cholesterol and no transfats. Dark Chocolate is dairy free. Diana's Bananas are easy to digest because cold pressed peanut oil is used rather than cheaper palm kernel, coconut or hydrogenated oils. Making the Bananas is a 14-step purchasing, peeling, sizing, freezing and dipping process. Their team uses fully ripe bananas. Bananas are IQF frozen to minus 20 degrees and then hand dipped in real bar chocolate (not chocolate-flavored coatings). Look for Diana's Bananas in the Frozen Food aisle.