Frozen Banana Daiquiri
Hemingway never tried this. His loss.
Ripe banana adds body and natural sweetness.
Bench-tested by the Will It Slush? team · Last revised July 28, 2026
Ingredients
Scale the batch — amounts update live in your units.
- White Rum235 ml
- Banana Purée (sweetened 2:1)150 ml
- Fresh Lime Juice90 ml
- 2:1 Simple Syrup30 ml
- Water385 ml
- Sugar (to taste)20.7 g
Method
- 1.Blend ripe bananas with simple syrup, strain.
- 2.Combine in Slushi, run 60 min.
- 3.Garnish with banana slice.
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Notes from our testing
Banana thickens without adding much sugar; you will need more syrup than the taste suggests.
Banana lies to you. A ripe banana blended into the mix makes the liquid noticeably thicker, and thickness reads as sweetness, so people taste the unfrozen batch, decide it is sweet enough, and skip the syrup. Then it freezes solid, because a banana is only around 12 Brix and half of it is going in as pulp, not dissolved sugar — and undissolved solids do almost nothing for freezing point depression.
Measure, do not taste. Build to about 12 Brix on paper with real syrup even though the mix already feels heavy, and hold the rum near 4 oz for roughly 10% ABV. That combination gives the thick, almost custard texture people want from a banana daiquiri without the auger stalling.
Use bananas with brown spots. Underripe fruit is starchy rather than sugary and it makes the drink chalky in a way no amount of syrup fixes. Overripe is fine right up to the point where it tastes fermented.
A quarter ounce of fresh lemon does not make it taste citrusy — it stops the banana browning in the chamber, which otherwise turns your pale yellow slush a dull beige within half an hour of serving.