Banana

No-Proof Banana Daiquiri

by:
November 30, 2022
4.8
4 Ratings
No-Proof Banana Daiquiri
Photo by MJ KROEGER. PROP STYLIST: MEGAN HEDGPETH. FOOD STLIST: ADRIENNE ANDERSON.
  • Prep time 30 minutes
  • Cook time 5 minutes
  • makes 1 drink
Author Notes

I came up with this recipe while hanging out with my sister who was going through this period where, for some reason, she couldn’t stop talking about Bananas Foster. It wasn’t anything we grew up with, but it was a curiosity that then stuck with me just as well. And so, I made it into a drink with a bit of a non-alcoholic twist.

All the flavors in Seedlip Spice 94—like cardamom, allspice, and oak—complement the idea of a Bananas Foster and brown sugar-banana syrup is the cherry on top that makes this drink really sing. Instead of vanilla ice cream, a full fat yogurt adds a bit of tang and body to round out the drink, and the turmeric adds an earthy depth of flavor.

A quick note of the banana syrup: This recipe makes more than you'll need for a single drink, so I recommend using the leftovers to top pancakes and waffles. —Harper Fendler

Test Kitchen Notes

For more Dry January inspiration, check out our zero-proof guide.

This recipe is shared in partnership with Seedlip. —The Editors

What You'll Need
Ingredients
  • For the drink:
  • 2 ounces Seedlip Spice 94
  • 1 ounce banana syrup
  • 1/4 ounce freshly squeezed lime juice
  • 1 tablespoon turmeric yogurt
  • —
  • For the banana syrup:
  • 2 banana peels
  • 8 tablespoons light brown sugar
  • —
  • For the turmeric yogurt:
  • 1 tablespoon full-fat Greek yogurt
  • 1/4 teaspoon ground turmeric
Directions
  1. For the drink: Add all ingredients to a shaker with one large ice cube (or a half-full shaker of regular ice cubes) and shake until the ice breaks apart, about 10 seconds (this is called whip shaking).
  2. Strain into chilled coupe glass.
  3. For the banana syrup: Rinse the banana peels and make sure you’ve removed any stickers. Add them to a saucepan and cover with water.
  4. Place saucepan over medium heat and bring to a simmer. Reduce heat to medium-low and cook for 15 minutes.
  5. Remove from heat, let cool for 20 to 30 minutes.
  6. Once cooled, wring out banana peels to remove most liquid, then strain banana water into a bowl.
  7. Add 4 ounces of the banana water back to the saucepan along with light brown sugar. Heat over medium-high heat to bring to a simmer. Once sugar is fully dissolved, remove from heat and let cool. This recipe will make more than you need, so store the rest in an airtight container when you’re done and refrigerate for another use.
  8. For the turmeric yogurt: Mix yogurt and turmeric in a small bowl to combine.
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