Baked Banana Recipe

Make banana syrup in advance: Slice 1 ripe banana and combine with 1/2 cup sugar and 1/2 cup water in a small saucepan. Simmer gently 8–10 minutes until banana softens and syrup reduces slightly. Cool then strain, pressing solids to extract flavor. Refrigerate. Use 0.5 oz per cocktail; reserve remainder for future drinks.

Preheat a small kitchen torch if you plan to brown the foam surface—alternatively use a broiler quickly at the end.

In a cocktail shaker filled with ice combine: 2 oz Bacardi Carta Blanca, 0.75 oz fresh lemon juice, 0.5 oz banana liqueur, 0.5 oz simple syrup, and 0.5 oz banana syrup.

Shake vigorously for 10–15 seconds until well chilled.

Double-strain into a chilled coupe or rocks glass (if you prefer ice, serve over one large ice cube in a rocks glass).

Puree banana

In a small blender or with an immersion blender, puree 0.5 of a ripe banana until smooth. Strain through a fine mesh if you want an ultra-smooth foam and to remove fibrous bits.

Combine the banana puree with 1 egg white, 0.5 oz milk or cream, 0.25 oz banana liqueur, 0.25 tbs honey, and 0.125 tsp vanilla extract in a clean shaker (no ice).

Dry shake (no ice) vigorously for 20–30 seconds to emulsify and build foam. Then add ice and shake again 10–15 seconds to chill. Double-strain the foam over the top of the prepared cocktail so a thick foam layer forms.

Optionally, use a small kitchen torch to quickly brown the top of the foam in sweeping motions until lightly caramelized and aromatic, producing the 'baked' effect (do not overheat). Alternatively, place the glass briefly under a hot broiler for 30–45 seconds—watch closely to avoid scorching.

Dust the foam lightly with a pinch (about 1/8–1/4 tsp) of ground cinnamon across the center.

Place a lemon twist or wheel on the rim or floated on the foam as garnish.

Serve immediately with a small cocktail spoon so the drinker can scoop the baked banana foam with the cocktail beneath.