This week I was among a group of fellow foodies that were invited by Dole to an event to encourage banana consumption.
According to Dole, bananas are America’s most popular fruit with 96% of our households purchasing them at least once a month. We consume on average 78 bananas a year and gain vitamin B6, Vitamin C, and Potassium in the process. Although bananas are popular for breakfast and lunch, Dole would like to see their popularity increase at other times of the day.
On Wednesday night, we gathered for the “Go Bananas After Dark” dinner in downtown Jacksonville. After a four course meal and accompanying beverages, I have to admit I was not convinced. When I received their invitation, I was very excited to have the chance to experience something new and exciting with an ingredient that is indeed very typecast. At other meals before this dinner, I had experienced a few surprising banana dishes that I had really enjoyed—a chicken curry and an omelet with brie, to name two. For the Go Bananas event, however, I am sad to say nothing really inspired me. Don’t get me wrong, I don’t like to keep an ingredient in the box…but if I get a cluster, handful, or bunch of bananas, I think I’ll end up making banana bread. Why be mediocre for dinner when you can be spectacular for breakfast, right?