Though it's missing the Cool Whip topping and instant pudding, the Banana Daiquiri has the hallmark fruity flavor of the custard-y banana-cream pie, thanks to a splash of crème de banane liqueur and half of a ripe banana. Use crushed ice if you can, says Haasarud. Smaller pieces of ice will combine with the other ingredients more quickly, so you won't have to run the blender too long and can avoid infusing your drink with air pockets. (If you only have large cubes, blend at high speed until the drink is the consistency you like, advises Haasarud, then run at low speed for a few seconds to deflate some of the air.)
Serves 1


  • 2 ounces aged rum
  • 1 ounce fresh lime juice
  • 1 ounce Demerara syrup (or any type of simple syrup)
  • 1/2 ounce crème de banane liqueur
  • 1/2 ripe banana, peeled
  • Dried banana chip, for garnish (optional)


Combine all the ingredients in a blender cup. Blend at high speed for 10 seconds. Add 1/2 cup of ice (preferably crushed) and blend at high speed again for 10 seconds. Pour into a cocktail glass. Garnish with a dried banana chip, if desired.

Recipe and photo reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2013.

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