I perfected my Frozen Banana Daiquiri Recipe and can’t wait to share the simple twist that turns ripe bananas and a few pantry staples into a silky, tropical cocktail you’ll want to recreate.

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I never meant to chase the perfect slushy, but my Frozen Banana Daiquiri Recipe kept dragging me back to the blender. Imagine creamy frozen banana and a bright cheeky splash of light rum, both loud and subtle at once.

It lands like a memory you cant place, tropical but somehow honest, makes you wonder what would happen if you turned it up a notch. I mess with it more than I should, sometimes softer, sometimes rawer, and that one tiny tweak always surprises me.

If you like cocktails that make you think, try this and see which version sticks.

Ingredients

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Light rum gives gentle boozy warmth and mild sweetness, mostly empty calories and no protein.
Frozen banana makes the daiquiri creamy, adds fiber, potassium, natural sugars and carbs.
Banana liqueur amps banana flavor big time, it adds sugar and extra alcohol, very sweet.
Fresh lime juice adds bright tartness, vitamin C, low calories, cuts through sweetness.
Simple syrup is just sugar dissolved in water, pure sweetener, no fiber or nutrients.
Crushed ice chills and thickens texture, slowly dilutes the drink, zero calories.

Ingredient Quantities

2 oz (60 ml) light rum

1 ripe medium banana, frozen in slices (about 100 g)

1/2 oz (15 ml) banana liqueur (optional, id add it for more banana punch)

3/4 oz (22 ml) fresh lime juice

1/2 oz (15 ml) simple syrup, or to taste

1 cup (about 140 g) crushed ice

lime wheel or banana slice for garnish, optional

How to Make this

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1. Make sure your banana is peeled, sliced and frozen solid ahead of time, about 2 to 4 hours or overnight if you can; a ripe medium banana is about 100 g once sliced.

2. Chill your serving glass in the freezer while you work so the daiquiri stays cold longer.

3. Add to a blender: 2 oz light rum, the frozen banana slices, 3/4 oz fresh lime juice, 1/2 oz simple syrup, 1 cup crushed ice and 1/2 oz banana liqueur if you want extra banana punch.

4. Pulse once or twice to break up the big chunks, then blend on high until smooth and creamy, about 20 to 30 seconds depending on your blender.

5. If the mixture is too thick and your blender is struggling, add a splash more rum or a teaspoon of warm water and blend again; if it’s too thin add a few more frozen banana pieces or more crushed ice.

6. Taste and tweak: add a little more simple syrup if it’s too tart, or another splash of lime if it’s too sweet.

7. Pour into the chilled glass and garnish with a lime wheel or a banana slice on the rim.

8. Serve immediately because frozen drinks melt fast, and rinse the blender right away by blending warm water and a drop of soap so cleanup is easy.

Equipment Needed

1. Freezer (for chilling glass and freezing banana slices)
2. Blender (high speed if you have one)
3. Measuring jigger or liquid measuring cups (for rum and liqueur)
4. Small measuring spoons or tablespoon (for lime juice and syrup)
5. Citrus juicer or reamer (or just a fork to squeeze the lime)
6. Cutting board and sharp knife (for slicing banana and garnish)
7. Spoon or spatula (to scrape the blender)
8. Colander or small sieve (optional, if you want to strain bits)

Banana Daiquiri — quick, easy, kinda messy but awesome

Ingredients
– 2 oz light rum
– 1 ripe medium banana, peeled, sliced and frozen (about 100 g)
– 1/2 oz banana liqueur, optional but tasty
– 3/4 oz fresh lime juice
– 1/2 oz simple syrup, or more if you like it sweet
– 1 cup crushed ice (about 140 g)
– Lime wheel or banana slice for the rim, optional

How to make it
1. Freeze the banana slices ahead of time. Best is 2 to 4 hours, overnight if you can. A super ripe banana is sweeter and blends nicer.
2. Pop your serving glass in the freezer while you get stuff ready. Cold glass keeps the drink from melting fast.
3. Add to the blender: 2 oz light rum, the frozen banana, 3/4 oz lime juice, 1/2 oz simple syrup, 1 cup crushed ice, and 1/2 oz banana liqueur if you want more banana flavor.
4. Pulse once or twice to break up the big chunks, then blend on high until smooth and creamy, about 20 to 30 seconds depending on your blender. If you overblend it can warm up, so watch it.
5. If the blender is struggling and it’s too thick, add a splash more rum or a teaspoon of warm water and blend again. If it’s too thin, toss in a few more frozen banana pieces or some more crushed ice.
6. Taste it and tweak. Add more simple syrup if it’s too tart, or another splash of lime if it’s too sweet. Don’t stress about exact amounts, just taste.
7. Pour into the chilled glass and garnish with a lime wheel or a banana slice on the rim.
8. Serve right away because frozen drinks melt fast. Rinse the blender immediately by blending warm water with a drop of soap, then rinse well. Makes cleanup way easier.

Quick hacks
– If you don’t have crushed ice, put ice cubes in a clean towel or zip bag and bash them with a rolling pin or mallet.
– Use slightly overripe bananas for more banana flavor and natural sweetness.
– Want it boozier and smoother? Use a little more rum instead of water to thin it out.

FAQ

2 oz (60 ml) light rum

1 ripe medium banana, frozen in slices (about 100 g)

1/2 oz (15 ml) banana liqueur (optional, id add it for more banana punch)

3/4 oz (22 ml) fresh lime juice

1/2 oz (15 ml) simple syrup, or to taste

1 cup (about 140 g) crushed ice

lime wheel or banana slice for garnish, optional

Q: Can I use fresh banana instead of frozen? A: You can but the drink will be slushy not really frozen and more watery. For the right texture freeze the banana first.

Q: What if I dont have banana liqueur? A: No problem, the drink is great without it. The liqueur just amps up the banana flavor.

Q: How do I make simple syrup? A: Heat equal parts sugar and water until the sugar dissolves, cool it and store in the fridge. Easy.

Q: Can I make this non alcoholic? A: Yes swap the rum for cold fruit juice like pineapple or a non alcoholic rum substitute and keep the liqueur out.

Q: How far ahead can I make it? A: Best served right away. If you must store, keep it for up to an hour in the freezer and stir before serving, but texture will suffer.

Q: My blender is stuck, what now? A: Add a little more liquid, pulse instead of full blast, and use a tamper if your blender has one. If its tiny, blend in two small batches.

Best Frozen Banana Daiquiri Recipe Substitutions and Variations

Light rum
- Gold or aged rum, same amount, for warmer caramel and vanilla notes
- Coconut rum, same amount, for a tropical coconut banana vibe but you might want less banana liqueur
- Vodka, same amount, if you want a cleaner neutral spirit so the banana shines
Frozen banana
- Frozen plantain, same weight, a bit starchy and less sweet so add a touch more syrup if needed
- Frozen mango, same weight, keeps it creamy but gives a mango twist
- Frozen banana purée or banana ice cream, about the same volume, for extra creaminess and sweetness
Banana liqueur
- Crème de banane, same volume, basically the same role in the drink
- Banana syrup or extra banana purée, start with half the liqueur amount and taste, less alcohol and more natural banana
- Orange liqueur like Cointreau, same amount, if you want a citrus lift instead of more banana
Simple syrup
- Honey syrup made with equal parts honey and warm water, same sweetness but floral notes
- Agave syrup, use a little less since it tastes sweeter, gives a smooth mouthfeel
- Maple syrup, same volume, adds a warm earthy flavor that pairs nicely with aged rum

Pro Tips

– Freeze the banana slices flat on a tray first so they dont clump together, then dump them into a bag. That way you can pull out just a few pieces and your blender wont have to fight one giant frozen block.

– Let the banana warm up at room temp for a minute or two before blending so the blender has an easier time. If it still struggles, a teaspoon of warm water or a splash more rum gets it moving without watering the drink too much.

– Want brighter flavor without adding more liquid? Grate a little lime zest into the mix or add a tiny pinch of salt. Zest gives fresh zip, salt makes the banana taste sweeter, and neither dilutes the daiquiri.

– For extra smoothness, strain the blended mix through a fine mesh or run the blender an extra few seconds for foam. Serve right away, and rinse the blender by blending warm water and a drop of soap so cleanup is way easier later.

Best Frozen Banana Daiquiri Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I perfected my Frozen Banana Daiquiri Recipe and can't wait to share the simple twist that turns ripe bananas and a few pantry staples into a silky, tropical cocktail you'll want to recreate.

Servings

servings

Calories

347

kcal

Equipment: 1. Freezer (for chilling glass and freezing banana slices)
2. Blender (high speed if you have one)
3. Measuring jigger or liquid measuring cups (for rum and liqueur)
4. Small measuring spoons or tablespoon (for lime juice and syrup)
5. Citrus juicer or reamer (or just a fork to squeeze the lime)
6. Cutting board and sharp knife (for slicing banana and garnish)
7. Spoon or spatula (to scrape the blender)
8. Colander or small sieve (optional, if you want to strain bits)

Banana Daiquiri — quick, easy, kinda messy but awesome

Ingredients

2 oz (60 ml) light rum
1 ripe medium banana, frozen in slices (about 100 g)
1/2 oz (15 ml) banana liqueur (optional, id add it for more banana punch)
3/4 oz (22 ml) fresh lime juice
1/2 oz (15 ml) simple syrup, or to taste
1 cup (about 140 g) crushed ice
lime wheel or banana slice for garnish, optional

Directions

Make sure your banana is peeled, sliced and frozen solid ahead of time, about 2 to 4 hours or overnight if you can; a ripe medium banana is about 100 g once sliced.
Chill your serving glass in the freezer while you work so the daiquiri stays cold longer.
Add to a blender: 2 oz light rum, the frozen banana slices, 3/4 oz fresh lime juice, 1/2 oz simple syrup, 1 cup crushed ice and 1/2 oz banana liqueur if you want extra banana punch.
Pulse once or twice to break up the big chunks, then blend on high until smooth and creamy, about 20 to 30 seconds depending on your blender.
If the mixture is too thick and your blender is struggling, add a splash more rum or a teaspoon of warm water and blend again; if it’s too thin add a few more frozen banana pieces or more crushed ice.
Taste and tweak: add a little more simple syrup if it’s too tart, or another splash of lime if it’s too sweet.
Pour into the chilled glass and garnish with a lime wheel or a banana slice on the rim.
Serve immediately because frozen drinks melt fast, and rinse the blender right away by blending warm water and a drop of soap so cleanup is easy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.