The Banana Boat belongs to the Tiki-drink family and combines white Rum with fresh banana, pineapple juice and coconut cream. Unlike many of its tropical relatives, it is not shaken but blended so that the banana is fully pureed and a velvety texture is created. The result is a sweet, fruity drink with a distinct coconut note that evokes beach holidays and is perfect for hot summer days.
Here’s what you need for the Banana Boat
4 cl white Rum
2 cl coconut cream
6 cl pineapple juice
½ ripe banana
1 cl lime juice
Crushed Ice
What matters most
The banana really needs to be ripe, otherwise the drink will turn mealy instead of creamy. Brown spots on the peel are a good sign. Many blend for too short a time and end up with banana pieces in the glass — blending for at least 20 seconds is necessary for a velvety texture. Shake the coconut cream well before opening as it often settles in the can. If you prefer it less sweet, you can reduce the pineapple juice or replace part of it with coconut water.
Variations
- Banana Daiquiri — Without coconut cream and pineapple juice, instead using 2 cl simple syrup and 2 cl lime juice — lighter and more acidic.
- Dirty Banana — With 2 cl coffee liqueur and a splash of cream instead of coconut cream — then almost turns into a dessert drink.
- Banana Colada — Use only 4 cl pineapple juice and add 2 cl cream instead — even creamier.
Frequently asked questions
Can I use frozen banana?
Yes, frozen banana slices even work better as they additionally cool the drink and make the texture even creamier. You can then use slightly less crushed ice.
Which Rum should I use?
A light white Rum from the Caribbean is best. Dark Rum would be too dominant and overpower the fruity notes. The Rum should not be too high-proof; 40 percent is sufficient.
Can I use coconut milk instead of coconut cream?
Coconut milk is much thinner and makes the drink waterier. If you only have coconut milk, use the thick cream that settles on top of the can, or reduce the amount of pineapple juice.
