The other day I told Sheryl from Distant Shores about this drink called the banana cabana in the Blanchards’ book, A Trip to the Beach and offered to make them. We had huge ripe avocados that needed to be used, so I made guacamole and Dave made his famous nachos – which were a big hit, as always. The banana cabanas are a blended drink and the blender cooperated for once. The drinks were good, the company was better and we had a lovely evening. Thank you, Paul and Sheryl, for coming over and spending the evening with us. We enjoyed your company and hope we see you again before we part ways.
I recommend trying these drinks at home, but be warned that they are heavy and filling besides delicious. Here is the recipe:
By Melinda Blanchard
½ cup Coco Lopez coconut cream
½ cup Bailey’s Irish Cream
2 ounces white rum
2 ripe bananas
2 cups crushed ice
Place all ingredients in blender and blend on high speed until smooth and creamy.