Banana Colada Cocktail Recipe

A Banana Colada brings together tropical flavors and creamy sweetness for a drink that’s just plain fun. It’s easy to whip up at home and, honestly, it feels like a little vacation in a glass.

You only need a few basic ingredients and a blender, and you’re set.

I love how the banana delivers a natural sweetness that just works with the coconut and rum. The texture gets all silky, and the flavor is rich but never too heavy.

This is my go-to for a chill afternoon or when I’m hanging out with friends.

I’ll walk you through making a Banana Colada, what makes the flavor pop, and a few tips I’ve picked up along the way.

Banana Colada Cocktail Recipe

When I’m craving something creamy and fruity that’s also a breeze to mix, I reach for this recipe. Banana, coconut, and rum come together for a tropical taste that’s both refreshing and rich.

Equipment

• Blender – I grab my regular countertop blender; it crushes ice and mixes everything super smooth.
• Measuring jigger – Makes it easy to pour the right amount of rum and cream.
• Knife and cutting board – For slicing up the banana and prepping garnishes.
• Tall glass or hurricane glass – I usually go for a tall glass; it keeps my drink colder.
• Bar spoon – I give the drink a gentle stir after blending.
• Straw – Totally optional, but I like using one for a smoother sip.

I always make sure my tools are clean and dry before I start. Cold equipment definitely helps the drink stay icy, especially if it’s hot out.

Ingredients

• 1 ripe banana, peeled and sliced
• 2 oz white rum
• 1 oz coconut cream
• 2 oz pineapple juice
• 1/2 oz lime juice
• 1 cup crushed ice
• Banana slice or pineapple wedge, for garnish

A ripe banana is a must for that natural sweetness. Coconut cream thickens things up, and pineapple juice brings a bright, tangy kick.

Lime juice keeps the whole thing from feeling too sweet.

Sometimes I swap in coconut milk or use less coconut cream if I want it lighter. The garnish is simple, but it really makes the drink look inviting.

Instructions

• Toss the sliced banana, rum, coconut cream, pineapple juice, and lime juice into the blender.
• Add the crushed ice last so it blends up nice and even.
• Blend on high for about 15–20 seconds until everything turns smooth and creamy.
• Give it a quick taste—maybe it needs a touch more sweetness or tartness?
• Pour into a tall glass.
• Pop a banana slice or pineapple wedge on the rim for garnish.

I serve this right away so it stays thick and chilly. If I’m making a few, I blend each one fresh instead of cramming a double batch into the blender.

Notes

Ripe fruit and cold ingredients make all the difference here. Overripe bananas get too sweet, and underripe ones just fall flat.

If I’m skipping the rum, I just add more pineapple juice for a mocktail that’s still creamy and tropical.

For a thicker drink, I cut back on ice or toss in extra banana. Want it lighter? I splash in a bit more pineapple juice.

I always taste before serving—no shame in tweaking it until it’s just right.

Tasting Notes

Right away, I catch the sweet aroma of ripe banana. There’s also a bit of coconut in the scent, sort of like something you’d sip on a beach.

The scent feels light and creamy, not overwhelming or too sugary.

When I take a sip, the texture comes across as smooth and thick. The banana brings in a soft sweetness. Coconut milk adds this mild, nutty flavor that I really enjoy.

I definitely notice a gentle warmth from the rum, but it doesn’t drown out the fruit.

The flavors? They feel pretty well balanced. The banana gives off that natural sweetness, while the pineapple juice adds just a bit of tartness.

The rum gives the drink some depth. Each sip feels refreshing—honestly, it’s easy to keep going back for more.

I love how the drink leaves a creamy aftertaste with a subtle tropical note. It’s sweet, but not heavy, so it works well on a warm day or if you just want a simple dessert drink.