March is Equal Exchange Banana Month

Maribna Banana

Mariana Cobos, a small banana farmer from Ecuador, sees her family’s fruit for the first time at the store level, at Eastside Food Co-op. Come meet Mariana and others from the banana industry at our Bananas & Brews event in Minneapolis tomorrow! October 2016

For the last ten years, Equal Exchange has dedicated the month of March to raising awareness about the small farmer banana supply chain and how this trade transforms communities on both ends.This March, they are back at it again. 

Over the last decade, they have had the fortune to work intimately with the many players in the supply chain. In bananaland, Equal Exchange employees live, breathe, and sleep this supply chain (or not sleep depending on the week).

Equal Exchange was started 30 years ago to create an alternative trade paradigm where small farmers could have a seat at the trading table. Our alternative banana supply chain is at the crux of that vision. With that in mind, this March, they are exploring the theme of:
“Connecting Through The Supply Chain”

Equal Exchange wants to dig into a unique supply chain as a lens into the cooperative business model.  Wherever you fall within the supply chain, this work is about ownership, having a voice, and connecting to our food.

Click the links to learn more, meet farmers, and find banana recipes to try.

The Journey from Co-op Farmer to your Table

A Surprising History of Bananas in Under Two Minutes from National Geographic

Buying organic matters even with bananas, fair trade co-op says

5 Brilliant Ways to Eat Bananas from The Kitchn

Equal Exchange Fairly-Traded Bananas

 Banana Almond Granola Bars from Equal Exchange

Ingredients 
  • 3 1/2 cup oats
  • 3/4 cup roughly chopped Equal Exchange Organic Almonds
  • 3 large, ripe Equal Exchange Organic Bananas
  • 2/3 cup unsweetened applesauce
  • 3/4 cup dried cranberries
  • 3/4 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 2 tbsp ground flax seed (or flax meal)
  • 1/2 tsp salt
 
 
Directions 

Preheat oven to 350 degrees. Line a 9- by 13-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.

Spread out the oats and chopped almonds on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, about 10 minutes.

In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.

Transfer the oats and almonds to a large bowl and stir in dried cranberries, ground flaxseed (flax meal), cinnamon, nutmeg, and salt.

Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.

Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.

Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.

Makes approximately 18 bars. Serve or store in an airtight container.

Adapted from http://www.cookincanuck.com/2012/01/low-fat-granola-bars-with-bananas-cranberries-pecans-recipe/