Going Bananas

By Sandy Hu

Growing up in Hawaii, I know a thing or two about bananas. We ate enough of them as kids. Apple Bananas, Bluefields, Cavendish…so many varieties thrive in tropical climates. And mostly we got them for free, a gift from somebody’s backyard.

We ate bananas in many ways – fried in butter with brown sugar for dessert, suspended in glistening Jell-O for a snack or scattered over cornflakes for breakfast.

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