Banana Recipe

Toast pecans

Place pecans in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and just browned, about 3–4 minutes. Remove from heat and roughly chop once cooled.

Brew one fresh shot of espresso and keep hot. Measure out the liqueurs and have ice cream slightly softened (let sit 3–5 minutes at room temperature) so it blends smoothly.

Add ice cubes to the blender, then pour in banana liqueur, white rum, and Kahlua.

Add the two scoops of vanilla ice cream to the blender on top of the liquids.

Secure the lid and blend on medium-high until smooth and creamy, about 20–30 seconds. If too thick, add 1–2 tbsp cold water or a splash of milk and pulse once to adjust texture.

Pour the blended banana-liqueur ice cream mixture into a chilled coupe or large rocks glass, filling to about 3/4 full.

Make a small well in the center of the drink with the back of a spoon and carefully pour the hot espresso shot into the middle so it sinks into the center and creates a warm core.

Sprinkle the toasted chopped pecans over the top, concentrating some around the espresso well so you get nuts with each spoon or sip.

Garnish with an optional banana slice on the rim and a light dusting of grated dark chocolate if desired.

Serve immediately with a spoon and a straw so the drinker can stir the espresso into the cocktail/ice cream to their taste.