The first time I ever saw bananas growing was in Jamaica, when I was a little girl. The plants—which appeared to have Dr. Seuss-like leaves that sheltered what looked like hundreds of banana bunches—were unforgettable. This cocktail, which is more like a dessert than an appetite enhancer, is just one example of many of the beautiful island’s incorporation of the delicious fruit into drinks and food. Though this drink is rich enough be served on its own, hot Pumpkin Fritters offer a nice side treat.
- 2 ounces light rum
- 1 ounce clear crème de cacao
- 1 ounce half-and-half
- 2 scoops vanilla ice cream
- 1 very ripe banana (the riper, the better!)
- 1 cup ice cubes
- 1 tablespoon shaved dark chocolate, for garnish
- 2 cinnamon sticks, for garnish
Combine all of the ingredients, except the chocolate and cinnamon sticks, in a blender and process until smooth. Pour into two chilled wine glasses. Sprinkle the chocolate on top, add the cinnamon sticks (optional), and serve.