Video winter fancy food show 2018
Hakuna Banana: ‘The way we like to describe it is a creamy sorbet… we think we’re creating something new’
Creamier than a sorbet, but far lower in fat and calories than dairy ice cream and most dairy-free alternatives, Hakuna Banana is seeking to carve a novel niche in the frozen desserts aisle, co-founder Hannah Hong told Elaine Watson at the Specialty Food Association’s Winter Fancy Food Show.
“The first ingredient is fresh whole bananas, and then we add just a touch of light coconut milk and a few whole dates,” explained Hong.
“The sweetness comes mostly from the bananas; each pint has two to three whole bananas and two to three dates, that’s it.
“The way we like to describe it is a creamy sorbet; we think we’re creating something new… People are surprised by how creamy it is, but also by the flavor, people are very used to that artificial banana flavor, but this is real whole bananas and you really taste that freshness coming through.”
Read more about the Los Angeles-based start-up HERE.
