Description
A creamy, tropical smoothie bursting with banana, pineapple, and coconut flavors. This refreshing drink is perfect for a hot day or a taste of paradise anytime!
Ingredients
Scale
- 2 ripe bananas, peeled and frozen
- 1 cup pineapple juice, chilled
- 1/2 cup coconut cream
- 1/4 cup orange juice, freshly squeezed
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey (or agave nectar, for vegan option)
- 1/2 teaspoon vanilla extract
- Pinch of ground nutmeg
- Ice cubes (optional, for a thicker consistency)
- Pineapple wedges and maraschino cherries, for garnish (optional)
Instructions
- Prepare the Bananas: Take your frozen bananas out of the freezer. Let them sit at room temperature for about 5 minutes to soften slightly.
- Combine Ingredients: In a high-powered blender, add the softened frozen bananas, pineapple juice, coconut cream, orange juice, lime juice, honey (or agave), vanilla extract, and nutmeg.
- Initial Blend: Start blending on a low speed to break up the frozen bananas. Gradually increase the speed to medium-high.
- Check Consistency: After about 30 seconds, stop the blender and check the consistency. If the mixture is too thick, add a splash more pineapple juice. If it’s too thin, add a few ice cubes (if using).
- Continue Blending: Continue blending until the mixture is completely smooth and creamy. This may take another 30-60 seconds.
- Taste and Adjust: Give your Banana Cabana a taste! Adjust the sweetness or tartness to your liking by adding more honey (or agave) or lime juice.
- Prepare Glasses: Choose your favorite glasses for serving.
- Pour and Garnish: Carefully pour the Banana Cabana into your prepared glasses. Garnish with pineapple wedges, maraschino cherries, whipped cream, a sprinkle of nutmeg, or a paper umbrella (optional).
- Serve Immediately: Serve your Banana Cabanas immediately and enjoy!
Notes
- For best results, freeze bananas for at least 2 hours, preferably overnight.
- Adjust the amount of honey (or agave) to your personal preference.
- For a vegan option, use agave nectar or maple syrup instead of honey.
- If you don’t have coconut cream, you can use full-fat coconut milk (the thick part from the top of the can) or regular milk/almond milk (texture will be slightly different).
- Don’t over-blend, as this can cause the bananas to become gummy.
- A high-powered blender will give you the smoothest results.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 24 hours. Re-blend with a little ice to restore consistency.
- Prep Time: 5 minutes
- Cook Time: 2 minutes