The RV Chronicles — You want humidity? You can’t handle humidity! (Recipe: Frozen Banana Colada)

I‘d venture a wager that more baby powder, deodorant and cold beer are sold during the summer in Houston than in any other city in the world. I bet our air conditioners blow the loudest too.

Yes, it’s hot as h-e- double-hockey sticks in the Bayou City.  And, despite a regular breeze from the Gulf of Mexico, breathing the summer air here is akin to trying to inhale through a wet washrag.

A jaunt across any Texas parking lot in summer requires at least a pair of shades and a parasol. Here though, it also necessitates a cold shower and a quart of Gatorade. People around here don’t perspire; they sweat — just like the guys in the sneaker commercials. Even cucumbers aren’t cool around these parts during the summer. By the time you pick them, they’re halfway through the pickling process.

But I’m not complaining … if only because I’ve depleted my electrolytes writing this essay.

—30—

If I’m going to go traipsing around in tropical weather, I might as well pretend I’m in the tropics. The Frozen Banana Colada is just the ticket for such feigning.

While most Frozen Banana Colada recipes call for the addition of ice, this one keeps a more intense frozen flavor from top to bottom by using frozen banana and pineapple chunks. Unless you’re mixing these in the Texas summer sun, it should come out cold and creamy, like a milkshake. If it’s not cold enough for you, place it in the freezer for 10-20 minutes.

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Frozen Banana Colada

Frozen Banana Colada —

Frozen Banana Colada — A creamy smooth taste of the tropics

5.0 from 4 reviews
Frozen Banana Colada
 
Frozen Banana Colada — A creamy smooth taste of the tropics
Author:
Recipe type: Drinks
Serves: 2
Ingredients
  • ⅓ cup – Coconut milk**
  • 2 – Ripe bananas; peeled, chunked and frozen*
  • 1 cup – Fresh pineapple, chunked and frozen*
  • Juice from ½ lime
  • 2 TB – Banana liqueur
  • 2 TB – Coconut rum
  • 1 tsp – Cinnamon
Instructions
  1. Combine all ingredients in a blender and process until smooth.
Notes
* - Using frozen fruit gives this recipe a milkshake consistency and temperature without the addition of (flavorless) ice.
** - Coconut milk is usually located in the Asian section of most markets. (Note: this recipe does -not- call for the cream of coconut in the drink mixer section.)

 

Comments

  1. Not far from you and it’s the same lung taxing heat as you – well almost – in Houston it’s worse I’m sure. This drink looks like it would cool me from my head to my toes and that’s what I could use right now!

    • adamjholland says:

      Oh, I’ve spent parts of my summers in Oklahoma and it’s not much better during the summer. Let’s face it, summer’s fairly hot everywhere. The problem with some places is the thick-as-fog air and the fact that it only cools down to 85 overnight.

  2. Kathryn @ anotherfoodieblogger says:

    Our highs will be in the mid to lower 60s over the weekend and rainy and then into the 70s next week, ugh! Give me my summer back. But that would be a refreshing drink when we spring back up into blistering (dry) heat whenever that will be. There’s a reason most households don’t have AC around here. :)

  3. We’ve been suffocating under a hot, wet blanket here, too. PLEASE make me one of those!!!!!! :D

    • adamjholland says:

      I stepped out of ‘The Jimmy Rockford’ this morning in my attempt to befriend a feral cat and my glasses fogged up. Hello July. Oh, and you got it Kelly!

  4. I am in the same boat with Kathryn. It is currently about 64 and clouding up for a rainy weekend..
    Not much need for household air conditioning here in the Great Pacific Northwest.
    But do not get between us and our trusty fans when the weather hits about 80.
    The drink looks good. Using frozen bananas or any other kind of fruit for this kind of thing makes great sense.

    • adamjholland says:

      Thanks, Jill. I’ve always desired to live in a climate just like the one you describe, yet here I remain. Go figure. Hope you’re well.

  5. oh it can’t be THAT bad, (she said basking in 10% humidity). :) Actually, growing up in Kansas we had some of that, 112 degrees and 90% humidity = you dart from the AC to the next AC’d destination. Great sounding drink, I’m a banana beverage fan.

    • adamjholland says:

      Kansas has its moments too … Just not as many as H-town. (And Colorado is paradise compared to this.) C’mon down and I’ll make plenty of these drinks to go around. :-)

  6. I just tossed some near dead bananas in the freezer. They should be ready soon. (Though I think that I would put some of our Okie humidity up against Houston’s any day…..well, then again, maybe not…..you might win.)

    • adamjholland says:

      Debra – There’s no way Oklahoma summers are more uncomfortable than Houston summers. But really, it’s like a frying pan on one side and a fire on the other.

      • Had no banana liqueur or coconut rum. It was hot and humid (no argument about which state held the heat record—it was just hot). Needed an adult slushy so I used Puerto Rican rum and strawberry pucker (sounds a bit redneck, I know). Deliciousness. The cinnamon really adds a certain “something.” Great recipe, Adam. I am trying to figure out if it will be just as delicious as a kid-friendly no-booze (obviously) popsicle. :)

        • adamjholland says:

          Strawberry Pucker? I guess I need to get out more. Did you use bananas? Because bananas and strawberries go together like peas and carrots. :-)

          • Yes. Used everything you said but subbed in regular rum and the aforementioned pucker stuff. Obviously not in the kid’s Popsicles though. ☺️

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  1. […] while back, I was reading my favorite blogs and found a recipe for Frozen Banana Coladas.   (If you have not been exposed to the culinary humor of Adam at the Unorthodox Epicure, you must […]

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