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Home » Recipes » Beverages

Frozen Banana Daiquiri

Published: Jul 9, 2017 Last Updated: Feb 20, 2021 by Marye 1912 words. | About 10 minutes to read this article.

Smooth and creamy, this tiki style frozen banana daiquiri will whisk you away to warm, sunny beaches and blue skies -- even if you're really sitting in a crabgrass filled yard with your feet in a kiddie pool. Made with banana liqueur for extra yummy flavor.
Total time 2 minutes
Jump to Recipe
Frozen Banana Daiquiri with title text overlay for Pinterest.

Too rich and creamy? For a lighter, but still very tiki, cocktail how about this bright, Caribbean blue drink?

A yellow banana daiquiri with a banana cut to look like a dolphin for garnish.
You'll love this frozen banana daiquiri - the banana liqueur gives it a burst of extra yummy flavor.
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 💭 Things to know
  • 📚 Related recipes
  • 📖 Recipe
  • 🥂 Girlie drinks R us
  • 🍹 Daiquiri history
  • 🚢 Cruises & cocktails
  • 👮🏽 That time I almost didn't make it out of Central America
  • 💬 Comments

❤️ Why you'll love this recipe

This frozen banana daiquiri recipe is one I've refined over the years until it is sweet, refreshing perfection just like a Caribbean cruise! Bruleed banana gives this fun tiki drink a unique punch of flavor.

The daiquiri purists will tell you that this is not a daiquiri because of the excess ingredients. To me that's like saying that your mom isn't your mom because she put on a little lipstick. Sometimes you just have to gild the lily.

This frozen banana drink does just that.

So, classic cocktail aficionados and daiquiri purists you might want to move on. You won't like what you're about to see.

Get ready to relax and dream of warm Caribbean beaches, y'all!

🧾 Ingredients

For your frozen banana daiquiri you'll need:

  • spiced rum
  • banana liqueur
  • pineapple juice
  • lime juice
  • simple syrup
  • chipotle in adobo
  • ice
  • Angostura bitters
  • dark rum

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

  1. Combine all ingredients for the daiquiri except the dark rum and Angostura bitters in a blender. 
  2. Blend at low speed for a few seconds then high speed until smooth.
  3.  Finish with a float of dark rum and some Angostura bitters, if desired.

🐬 Make the Garnish

These cute banana dolphins really add a wow! factor to any of your frozen banana cocktails.

Illustration of how the banana should be cut to form the dolphin garnish.
This adorable dolphin garnish really adds cuteness overload to the banana daiquiri!
  1. Cut about 3 inches off the bottom end of a banana leaving the peel intact.
  2. Slice the stem in two pieces to create the "mouth" but don't cut into the banana.
  3. Use a sharpie to add dots for eyes.
  4. Push a maraschino cherry into the mouth.
  5. Push into margarita glasses then fill with the cocktail.

💭 Things to know

Expert tip: Pulse the blender rather than blending on high speed for the best texture.

  • Experiment with different varieties of rum to find what you like best.
  • This is a great way to use up bananas that are a little past their prime.
  • Don't skip the bruleed banana step - it's what sets this daiquiri recipe apart.
  • Use orange juice instead of pineapple juice.
  • Substitute half the banana with frozen strawberries or peaches.
  • Add a tablespoon of heavy cream for a richer banana daiquiri.
  • Float blue curaçao on top instead of the rum.
  • Use creme de cocoa instead of the pineapple juice - but keep in mind the drink will have 1 ounce more alcohol.
  • Use a coconut cream like Coco Loco in place of the simple syrup and juices.
  • For a virgin version leave out the alcohol and simple syrup and use 2 ounces of Coco Loco plus 3 extra ounces of pineapple juice.

📚 Related recipes

  • Cranberry Daiquiri Cocktail is pretty and so festive for the holidays.
  • Electric Lemonade is the perfect blue cocktail for summer.
  • The Commodore is a vintage cocktail from the 1920s made with bourbon.

📖 Recipe

Closeup of two banana daiquiris garnished with bananas cut to look like dolphins.
4.41 from 5 votes

Frozen Banana Daiquiri

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Smooth and creamy, this tiki style frozen banana daiquiri will whisk you away to warm, sunny beaches and blue skies -- even if you're really sitting in a crabgrass filled yard with your feet in a kiddie pool. Made with banana liqueur for extra yummy flavor.
Course classic cocktails
Cuisine American - Southern
Prep Time: 2 minutes
Total Time: 2 minutes
Servings:1 serving
Calories:306
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Blender

Ingredients

Bruleed Banana

  • ½ teaspoon brown sugar
  • 1 banana

Daiquiri

  • 2 ounces spiced rum
  • ½ ounce banana liqueur
  • 1 ounce pineapple juice
  • ½ ounce lime juice
  • ¾ ounce simple syrup
  • ½ teaspoon chipotle in adobo, ,mash to a paste
  • ⅓ cup ice
  • Dark rum and Angostura bitters for float, optional

Instructions

Bruleed Banana

  • Sprinkle brown sugar on the banana.
  • Using a torch, brulee it until the sugar is melted and bubbling and the banana has caramelized a little.

Cut into chunks and freeze.

    Daiquiri

    • Combine all ingredients except the dark rum and Angostura bitters in a blender. 
    • Blend at low speed for a few seconds then high speed until smooth.
    • Pour into garnished glass.
    •  Finish with a float of dark rum and some Angostura bitters, if desired.

    Notes

    Expert tip: Pulse the blender rather than blending on high speed for the best texture.
    • Experiment with different varieties of rum to find what you like best.
    • This is a great way to use up bananas that are a little past their prime.
    • Don't skip the bruleed banana step - it's what sets this daiquiri recipe apart.
    Variations
    • Use orange juice instead of pineapple juice
    • Substitute half the banana with frozen strawberries or peaches
    • Add a tablespoon of heavy cream
    • Float blue curaçao on top instead of the rum
    • Use creme de cocoa instead of the pineapple juice - but keep in mind the drink will have 1 ounce more alcohol
    • Use a coconut cream like Coco Loco in place of the simple syrup and juices
    • For a virgin version leave out the alcohol and simple syrup and use 2 ounces of Coco Loco plus 3 extra ounces of pineapple juice

    Nutrition Facts

    Calories: 306kcal | Carbohydrates: 54g | Protein: 1g | Sodium: 56mg | Potassium: 459mg | Fiber: 3g | Sugar: 40g | Vitamin A: 75IU | Vitamin C: 17.3mg | Iron: 1.1mg

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      Originally published July 9, 2017. Last updated Febrauary 20, 2021 for better readability.

      🥂 Girlie drinks R us

      When I think of sipping a cocktail I don't think of leaning on a bar Madmen style -- I think of sitting on the balcony of a cruise ship watching the clouds float by and listening to the turquoise water tapping out a melody on the sides of the ship.

      Relaxing with a banana daiquiri in hand... ahhhh...

      I am one of those immature people that likes girlie drinks. Sweet, slushy, creamy... and served in a tall glass with an umbrella at the top!

      If they're a pretty color so much the better!

      🍹 Daiquiri history

      According to Wikipedia daiquiri is a rum cocktail that was invented by an American mining engineer, named Jennings Cox, who was in Cuba at the time of the Spanish–American War.

      It's thought that William A. Chanler, a US congressman who purchased the Santiago iron mines in 1902, introduced the daiquiri to clubs in New York in that year.

      We know that the author, Hemingway, loved the drink so much there is a version that was named after him. Y'all, this classic cocktail has been held by more famous people than...

      Nah. That would be tacky.

      The thing is that it more or less lost favor and celebrity status sometime in the late 1970s.

      🚢 Cruises & cocktails

      I don't drink much on cruises because those cocktails are expensive! I may treat myself to one or two but thats about it. There's so much to do besides drink and gamble...

      And who goes on a cruise ship to sit at a slot machine anyway? It's crazy! Every cruise we've been on there are just scads of people sitting in the interior of the ship gambling, drinking, and smoking (it's usually the only place on board that you can smoke).

      If that's what they go to do I don't understand why they don't just take the red eye to Las Vegas. It seems like it would be cheaper -- or maybe not.

      Closeup of the banana daiquiri.

      It just seems sad to be surrounded by all of the opportunities for adventure and choose to spend your time that way. I'll tell you though, I had one experience that made me strongly consider staying on board and hitting the casino myself!

      👮🏽 That time I almost didn't make it out of Central America

      A few years ago we took the kids that still lived at home on a 5 day cruise to the Western Caribbean. It was my second cruise and the kids' first cruise and we were really looking forward to the experience. My husband has been on at least a billion cruises but he loves them and doesn't mind revisiting the places he's already been.

      Well, this particular time the kids and I were going snorkeling and my husband was going to take the chance to scuba dive.

      We went our separate ways and planned to meet back on board for dinner. I have to tell you I was a little nervous about being on my own with the kids but as we got closer to the snorkeling area I got more excited.

      After a brief introduction and instruction time we went out  into the water and pretty much entered a whole 'nother world. It was so peaceful and SO beautiful! The main irritation was we kept swimming through clouds of minuscule baby jellyfish that you could barely see with your eyes but you'd get these zaps of sting.

      Once it was over we came back on shore and dried off then shopped for a little bit. Dear Lord, I caught sight of myself in a shop mirror and I looked like the sea witch from The Little Mermaid.

      My hair hung in wavy strings because it was so inundated with salt and sand, my waterproof mascara had given up trying to stay put and it ran down my face in Alice Cooper-esque streaks of black. My nose was burnt, my shoulders were burnt, and my bathing suit cover up slapped wetly around my legs like a flag in a thunderstorm.

      It was not a pretty sight.

      I cleaned up the mascara problem as best I could with spit and my beach towel then we headed back to the ship and got in the line to get onboard.

      I felt like I was doing great at the adulting thing because we were on time AND I had all the kids with me plus we'd shopped and picked out little gifts for our friends.

      A closeup view of the banana daiquiri with the dolphin garnish.
      Keep bruleed bananas in the freezer so you can make this frozen banana daiquiri anytime!

      I have an unhealthy fear of being left behind. Being out away from the ship scares me to an extent because I'm afraid I lose track of time and end up on the dock watching the back end of the cruise ship on the horizon line.

      So being a responsible mom I sent the kids through security first. I confidently stepped up to the security checkpoint and handed them my ship ID. She scanned it, looked at me, looked at the picture that came up on the computer, and looked at me again.

      "This isn't you, ma'am."

      I swear to you every adult cell I had in my body turned tail and ran leaving me standing there on jelly-legs with all of the cells of a guilty 7 year old. My voice quavered, "Yes, that IS me."

      "No ma'am". Step over to the side please."

      Well, my kids' eyes were as big as saucers as I moved over to the holding area while they stood uncomfortably in the ship, not really knowing what to do.

      "Go back to the rooms and get ready for dinner," I choked out with as much confidence as I could stir up. I wanted to say, Mommy will always love you - even if I am in a Central American jail cell. Even in my stressed state I knew that the kids were old enough to roll their eyes at the drama of that so what I said was, "I'll be there as soon as I can."

      My 18 year old son stepped back to be by my side and my 16 year old took the other three back to the rooms. Well, long story short they called in the head of security for the ship and he let me through. I more or less held it together until my husband got back and when he walked through the door I ended up in a blubbering heap on the floor trying to sob out my story - with my son translating.

      I treated myself to a cocktail or two or ten that night and I'll tell you - this frozen banana daiquiri would have been just the thing to soothe my frazzled nerves.

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      About Marye

      With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

      Reader Interactions

      Comments

      1. Laura Dembowski

        July 12, 2017 at 11:59 am

        The dolphin banana garnish is EVERYTHING! Also I am anxious just reading your story and avoid the water and cruises and boats at all costs.

        Reply
        • Marye Audet

          July 12, 2017 at 4:34 pm

          LOL! I love cruises... that's just the weirdest thing that ever happened to me!

      2. Cindy

        July 11, 2017 at 10:31 pm

        I'm not sure how many drinks I would have had if it were me. I share that fear of being stranded. I'll save this drink recipe as my new "soother". lol

        Reply
        • Marye Audet

          July 11, 2017 at 10:48 pm

          LOL! It certainly is soothing! Thanks for stopping by

      3. Marye Audet

        July 10, 2017 at 4:13 pm

        Thanks Kristen - it was fun to make... and yeah... I'm never going to be mistaken for one of the characters on Bay Watch.

        Reply
      4. Stacey D

        July 10, 2017 at 2:38 pm

        I am a huge fan of banana, but I have never had a banana daiquiri! I love your clever presentation!

        Reply
        • Marye Audet

          July 10, 2017 at 4:10 pm

          Thanks Stacey!

      5. Denise Wright

        July 10, 2017 at 1:07 pm

        Oh my you are a good story teller! Love your dolphin too!

        Reply
        • Marye Audet

          July 10, 2017 at 4:11 pm

          Thank you Denise! Well...I've got a lot of words left at the end of the day I guess!

      6. Wendy Klik

        July 10, 2017 at 6:41 am

        Oh my goodness, I can just feel how your stomach must have dropped when they wouldn't let you back on that ship.....Makes for a good story now and a great segue to this drink recipe.

        Reply
        • Marye Audet

          July 10, 2017 at 4:17 pm

          Oh yes it did! 🙂

      7. NikkiNikki

        July 09, 2017 at 4:40 pm

        5 stars
        This one is calling my name! So much fun and flavor going on!!

        Reply
        • Marye Audet

          July 10, 2017 at 4:28 pm

          Thanks! It was SO good. 🙂 AND so much fun to make.

      8. Eileen

        July 09, 2017 at 3:11 pm

        The garnish is adorable, and I'm completely intrigued by the Chipotle in adobo in the drink. It's one of my favorite ingredients.

        Reply
        • Marye Audet

          July 10, 2017 at 4:32 pm

          It gives just a touch of heat that balances the other flavors out nicely. 😉

      9. Christie

        July 09, 2017 at 11:41 am

        5 stars
        Your garnish is adorable! I've never had a banana daiquiri. I have plenty of frozen bananas.... I should use them and make these.

        Reply
        • Marye Audet

          July 09, 2017 at 11:59 am

          You have to do the brulee before they are frozen but you could make it without bruleeing the bananas. 🙂 It's so good.

      10. Liz

        July 09, 2017 at 7:17 am

        OH, my gosh!! What a story! So glad you made it back on the ship. I would have needed a gallon of these frozen daiquiris after that incident 🙂 LOVE the garnish---it makes the drink!!

        Reply
        • Marye Audet

          July 09, 2017 at 7:32 am

          Well it's a fun story to tell now but it wasn't so fun then! Thanks Liz!

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      NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

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