A Banana Daiquiri was the last thing on my mind until I spied the ripe bananas lounging on the countertop. They sat there in their golden glory, practically begging to be used before they crossed the threshold into overripe territory. My better half loves them, and I was pushing the envelope by swiping a couple for cocktail experimentation. But inspiration knows no boundaries, and this twist on a classic daiquiri was well worth the risk.
A Word About Daiquiris
Daiquiris have an intriguing history rooted in the rich cultural tapestry of Cuba. This rum-based cocktail emerged after the Spanish-American War ended in 1898, its name borrowed from a beach near Santiago. Despite its storied past, the daiquiri has been overshadowed in the modern cocktail scene. Mojitos and piña coladas often steal the spotlight, as do gin and vodka-based creations. But the daiquiri deserves its moment to shine—and we’re starting that revival with this terrific banana-forward version.
Fortunate Circumstance
The ripe bananas presented the perfect opportunity to continue my series of daiquiris along with the Hemingway, strawberry and classic versions. This turned out better than my expectations with delicious flavor, easily passing for dessert if you add a few vanilla wafers.
Banana Daiquiri
Banana daiquiri with rum, coconut and lime
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 1x
Ingredients
- 1 large ripe banana – sliced
- 1/4 cup coconut cream
- 1/2 lime – juiced
- 5 TBL white granulated sugar
- 3 cups ice cubes
- 2–1/2 oz white rum
Instructions
- Add the banana, coconut cream, lime juice, sugar, ice and rum to a blender
- Blend until smooth – about 1 minute
- Divide and pour into 2 glasses
- Serve with a flower garnish and a straw