Rum · Sour · Creamy
Banana Daiquiri Recipe
A whole ripe banana blended into a classic Daiquiri — thick, frosty and unapologetically tropical. Sweet banana flavor rounded out by bright lime acidity, blended thick and frosty rather than shaken clear. Built for a hot afternoon rather than a formal bar cart.
- Prep Time
- 2 min
- Method
- Blended
- Glass
- Coupe glass
- Strength
- Light
Every recipe on Sipped Right is tested for taste and balance before it's published.
Last updated October 20, 2026
About the Banana Daiquiri
Most accounts trace the Banana Daiquiri to Mountain Top, a bar on St. Peter Mountain overlooking St. Thomas in the U.S. Virgin Islands, where it's said to have been created in the 1950s by blending fresh banana into the classic rum, lime and sugar Daiquiri already popular across the Caribbean. A competing story credits Hawaiian tiki bartender Harry K. Yee with a similar banana Daiquiri at Honolulu's Hilton Hawaiian Village around the same era. Neither claim is documented with certainty, and both bars still list their own version as a signature drink today.
Two ounces of white rum to one ounce of fresh lime juice and a half ounce of simple syrup is the same backbone as a Classic Daiquiri — but a whole ripe banana blended in with crushed ice turns it from a clear, sharp sour into a thick, fruit-forward frozen drink, the same swap that defines the Strawberry Daiquiri using purée in place of whole fruit.
Ingredients
- White rum2 oz
- Ripe banana1
- Fresh lime juice1 oz
- Simple syrup½ oz
- Banana, for garnish1 slice
Method
- Measure and pour the white rum, lime juice and simple syrup into the blender.
- Add the banana to the blender.
- Add a scoop of crushed ice to the blender.
- Blend for 15 seconds.
- Pour the cocktail into a chilled coupe glass.
- Cut a banana slice.
- Place the banana slice on the rim of the glass.
Glass & Garnish
Coupe glass, chilled — the same glass the rest of the Daiquiri family is served in here, so a blended, frozen banana version still reads as part of the same lineup rather than a different drink altogether. Because the ice is blended directly into the drink, there's no need for extra ice in the glass; pour it straight from the blender while it's still thick and cold. Garnish with a banana slice set on the rim. It's less about extra flavor and more about immediately signaling what's inside — a fresh slice keeps its color and shape against the frozen texture far better than a citrus wedge would here.
Notes
The simple home-blender version: fresh banana with rum, lime and syrup. Adjust the syrup slightly to the banana's own ripeness. Freezing the banana slices ahead gives a thicker pour without diluting the drink. Professional recipes often use banana liqueur instead of whole fruit.
Tools Used
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FAQ
- How do I scale a Banana Daiquiri up for a group?
- Multiply every ingredient evenly for the number of servings you need, but blend no more than 3-4 drinks' worth at a time in a home blender — pushing more in at once stops the ice from crushing fully and leaves the texture thin and watery instead of thick.
- Can I substitute simple syrup with something else?
- Yes — coconut milk or coconut cream swapped in for some or all of the syrup gives a richer, creamier drink closer to a piña colada in body, though it mutes the lime's brightness, so add a touch more lime juice to balance it back out.
- What's the best rum for a Banana Daiquiri?
- A clean white or light rum works best here — it lets the fresh banana and lime lead the flavor without layering in the caramel, vanilla or spice notes that an aged or dark rum would bring to the glass.
- What's the traditional garnish for a Banana Daiquiri?
- A fresh banana slice set on the rim of the glass — it signals what's inside before the first sip and holds its color and shape against the frozen, blended texture far better than a citrus wedge would.
- Where does the Banana Daiquiri come from?
- Most accounts trace it to Mountain Top, a bar on St. Thomas in the U.S. Virgin Islands, said to have added fresh banana to the classic Daiquiri in the 1950s. A rival story credits Hawaiian tiki bartender Harry K. Yee with a similar drink around the same era; neither claim is documented with certainty.
