#Baonanas Infuses Its Fluffy Banana Mousse with Fruits, Wafers & More
Laura McQuarrie — November 27, 2020 — Lifestyle
#Baonanas makes banana pudding in more than 20 different flavors that are light and fluffy thanks to the use of the Filipino version of creme caramel. The desserts are also infused with ingredients like purple yam, lychees, strawberries or peach-mango chutney to create inventive varieties like Nutella-Walnut, Cream N' Cookies and Matchananas. On the menu, there's also the OG #Baonanas made from a fluffy vanilla mousse, softened wafers, and of course, sliced bananas. Much to the delight of fans, the flavors available from #Baonanas rotate regularly.
"It's not ice cream and not even banana pudding," Lloyd Ortuoste, owner of #Baonanas, says, "This is a brand new way to dessert. We like to think the cronut was invented in NYC and #Baonanas was invented here in Jersey City."
Image Credit: #Baonanas
"It's not ice cream and not even banana pudding," Lloyd Ortuoste, owner of #Baonanas, says, "This is a brand new way to dessert. We like to think the cronut was invented in NYC and #Baonanas was invented here in Jersey City."
Image Credit: #Baonanas
Trend Themes
1. Flavored Banana Desserts - Innovative banana mousse desserts infused with unique flavors like Nutella-Walnut and Matchananas.
2. Filipino-inspired Desserts - Using the Filipino version of creme caramel, #Baonanas creates light and fluffy banana mousse desserts.
3. Rotating Dessert Flavors - #Baonanas offers a variety of flavors that rotate regularly to keep customers intrigued.
Industry Implications
1. Dessert Industry - The dessert industry can explore new opportunities by infusing traditional desserts with innovative flavors like #Baonanas.
2. Food and Beverage Industry - The food and beverage industry can find inspiration in incorporating Filipino-inspired flavors and techniques into their products.
3. Culinary Arts Industry - Culinary professionals can experiment with rotating flavors and unique dessert concepts like those offered by #Baonanas.
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