Diana's Bananas Review
How a crazy idea put us on a serious mission Diana’s Bananas started in the mid-80s, as the delicious result of an inspired whim. There in our booth at The Taste of Chicago, the city’s yearly open-air food fest, we hit upon the idea of freezing a fresh, ripe banana and giving it a bath in delicious chocolatier-grade melted bar chocolate. We each took a bite and passed it around. Our taste buds leapt for joy... and we sprung into action. We sent our team to the local supermarkets and cleaned them out of bananas. Around the clock, we melted chocolate, peeled bananas, inserted sticks, froze the bananas and dunked them in chocolate... oh, and we also sold the living daylights out of them. Ten days and 25,000 bananas later, we knew we had a hit on our hands. From there, we became weekend warriors, bringing our bananas out in force to the various street fairs and music festivals that make up summertime in Chicago and the outlying areas. Everywhere we went, the response was the same: