Bananas might not be the first ingredient you think of using when it comes to making a refreshing batch of frozen margaritas, but after my first one last month, I’m a big fan!
Our corporate chef, Glenn Terrell, is a magician when it comes to creating wonderful flavor combinations, such as his Cucumber-Jalapeno margarita and this delicious Banana Margarita.
The ingredients in this recipe are not classic margarita flavors, as Glenn has added the creaminess of coconut milk and a hint of vanilla to make it more of an island-inspired tequila concoction.
I served these wonderful drinks with fish tacos and homemade chips and guacamole. It was the perfect end to a summer day!
1 vanilla bean
3 oz tequila
2 oz triple sec
2 oz coconut milk
4 large bananas
1/2 (12 oz) can frozen limeade concentrate
6 cups ice
Coarse sugar for rimming glasses
Scrape vanilla bean into blender along with remaining ingredients, except sugar and 1 banana for garnish. Blend until frozen consistency. Add sugar to rims of glasses. Pour margarita into glasses and garnish with a sliced banana.
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