Best Banana Punch Recipes

BANANA SLUSH PUNCH

Steps:

• In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
• Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.

BANANA BRUNCH PUNCH

Steps:

• In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth. , Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. , One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

BANANA PUNCH

Steps:

• Combine water and sugar in a large pot; bring to a boil. Cook and stir until the sugar dissolves, about 3 minutes. Cool in the refrigerator.
• Put 1 banana and about 1 cup pineapple juice in a blender; blend until smooth. Repeat until all bananas are pureed into pineapple juice; stir into the pot with the simple syrup. Add orange juice concentrate and lemonade concentrate to the pot; stir. Divide the mixture into smaller containers and freeze until mostly solid.
• Put frozen mixture into a large punch bowl. Thaw until slushy, but stirrable. Stir lemon-lime carbonated beverage into the punch bowl. Garnish with orange slices.

BANANA CRUSH PUNCH

Steps:

• Combine the sugar and water in a large pot and bring to a boil. Cool.
• Add the fruit juices and bananas and mix well. Place in a container and freeze.
• When ready to serve, plae the fruit mixture in a punch bowl. Allow to soften slightly. Break into slush.
• Add the soda, raspberries if using, and tint with food coloring if desired.

BANANA PINEAPPLE PUNCH

Steps:

• On stovetop, heat sugar in water until fully dissolved. Let cool.
• Add the rest of the ingredients except the soda and mix well. Freeze this mixture overnight. Be sure to pour it into something you can get it out of easily while still in frozen state. I use quart or gallon size freezer bags.
• When ready to use - allow mixture to thaw a couple hours prior to serving. Place in punch bowl and add the bottle of soda. Serve and enjoy!

CHOCOLATE-BANANA PUNCH WITH COFFEE CUBES

Steps:

• For the Ice Cubes:.
• Place in each mold a 3 ?- 4 orange peel, manicured and feathered using a small knife. Place one in each mold coiled up slightly. Top each mold with 2 oz cold brew coffee. Freeze overnight.
• For the Banana Dolphins:.
• Use a sharp knife and cut the stem all the way to the banana and a little past to make a smile, Brush the stem opening with a little lemon juice to prevent browning. Place 2 cloves on each banana where eyes will go and place a brandied cherry in the mouth of each dolphin.
• For the Punch:.
• Stir together punch ingredients in a 2 gallon punch bowl. Place 6 ice cubes in the punch bowl and drape 4 feathered orange peels on top of ice cubes. To serve, add 1 coffee ice cube to your glass. Ladle in punch and garnish with an feathered orange peel.
• **Feather Orange peel. Using a navel orange 5 peels can be expected. Using a kitchen towel hold the orange to give better grip while peeling. Peel at a slight angle to get larger swaths. Once done with 12 peels get a sturdy cutting board and a very sharp paring knife. Begin by trimming the peel into a feather shape, narrow to a point at one end. Flip the peel with the pith, facing you. Beginning at the larger end of the peel make close notches on one side making sure not to cross more than half way through the peel. Do the same on the other side. Flex the peel so the notches separate.

FROZEN BANANA PUNCH

Steps:

• Combine fruit juice and lemonade in a 1.5-gallon container.
• In small batches in a blender, puree the bananas with water and sugar. Add the banana mash to the fruit juices. I use a stick blender to make sure that all ingredients are well-blended.
• Freeze the base in 5 1-quart containers.
• The day of service, thaw the punch base until it is slushy.
• Add two liters of mixer for every quart of punch base.
• Serving suggestion: Punch cups may be garnished with skewered fruit.
• I think 2 cups of sugar is enough. Add more to adjust to your own taste.

BANANA PUNCH

Steps:

• BRING WATER AND SUGAR TO A BOIL.
• BOIL FOR 3 MINUTES AND LET COOL.
• MAKE FROZEN JUICES ACCORDING TO CAN DIRECTIONS.
• MIX BANANAS AND ALL JUICES TOGETHER, THEN ADD THE SUGAR WATER.
• FREEZE MIXTURE.
• LET THAW 2 OR 3 HOURS BEFORE SERVING.
• JUST BEFORE SERVING, ADD THE 7 UP, SLOWLY.
• SERVE WHILE STILL SLUSHY.
• ENJOY!!

BANANA SLUSH PUNCH

Steps:

• Boil water and sugar together until clear. Let mixture set until cool.
• Add juice concentrates (and about 2 cups water) to mixture and freeze until slushy.
• When ready to serve, defrost slightly and place in punch bowl.
• Pour ginger ale over top.
• Mix in bananas.
• (I find it easiest to freeze the mixture in a large rectangular tupperware). Also, the 8 hours cooking time listed here is actually 8 hours freezing time.

BANANA BRUNCH PUNCH

Steps:

• In a blender or food processor, blend bananas, orange juice and lemonade until smooth.
• Remove half of the mixture and set aside.
• Add 1-1/2 cups of warm water and 1 cup of sugar to remaining mixture in blender; blend until smooth.
• Place in a large freezer container.
• Repeat with remaining banana mixture, water and sugar; add to container.
• Cover and freeze until solid.
• One hour before serving, take punch base out of freezer.
• Just before serving, place in a large punch bowl.
• Add pineapple juice and soda; stir until well blended.
• Garnish with orange slices if desired.

STRAWBERRY BANANA PINEAPPLE SHERBET PUNCH

Steps:

• Thaw berries if using frozen.
• Soften sherbet (not too runny).
• Stir fruit into sherbet and serve in glasses.

BANANA BRUNCH PUNCH RECIPE - (4.8/5)

Steps:

• In a blender or food processor, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired. Yield: 60-70 servings (10 quarts).

HONEY BANANA PUNCH

Steps:

• In a blender, combine orange juice concentrate and bananas; cover and process until smooth., Pour into a large bowl; add the pineapple juice, water, honey, sugar and soft drink mix. Stir until sugar is dissolved. Pour into two 2-qt. freezer containers. Cover and freeze until mixture is slushy. , To serve, transfer each portion of fruit slush to a large pitcher. Add 2 liters of soda to each pitcher; stir to blend.

STRAWBERRY BANANA FRUIT PUNCH

Steps:

• In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar.
• Place bananas, strawberries and remaining water in a blender; cover and process until smooth.
• Stir into the juice mixture.
• Cover and refrigerate.
• Just before serving, stir in ginger ale.

BANANA PUNCH

Steps:

• 1. Bring to boil sugar and water, then simmer for 3 minutes. Let cool.
• 2. Add the rest of the ingredients and mix well.
• 3. Divide into 3 portions and freeze in 1/2 gallon or so containers.
• 4. Thaw 2 hours before needed to serve. Add a 2 liter bottle of Ginger Ale just before serving.

BANANA SLUSH PUNCH

Steps:

• Boil the sugar and water together for 5 minutes; cool.
• Mash the bananas and add the pineapple and lemon juices.
• Mix with the sugar water.
• Place in freezer.
• Can be frozen in 4 half-gallon milk cartons.
• (Well-rinsed, of course) To serve, mash one container of slush with a potato masher in the punch bowl.
• Pour one bottle of the Sprite over it and mix together.
• Serve immediately—slush should not be allowed to melt completely.

BANANA SMASH PUNCH

Steps:

• Mix together and freeze in several small containers.
• Pour 7-up over the frozen mixture and serve as a slush punch.

BANANA PARTY PUNCH

Steps:

• Combine sugar and water in a saucepan; cook, stirring constantly, until sugar dissolves.
• Cool completely.
• Puree bananas in an electric blender until smooth.
• Combine bananas, dissolved sugar mixture, juices and lemonade in a large freezer container (a plastic 1-gallon milk carton works well).
• To serve, thaw until slushy.
• Pour into a punch bowl; gently stir in 7 UP.
• Serve immediately.

MANGO, PASSION FRUIT AND BANANA PUNCH

Steps:

• Peel ripe mangoes and remove flesh from flat, oval seeds with a sharp knife.
• Cut flesh into cubes and transfer to a blender.
• Add passion-fruit purée or nectar, bananas and rum to blender and blend to a chunky purée, about 30 seconds.
• Pour into four 12-oz. glasses.
• Garnish each with an orange slice or lime slice or kiwifruit or sugar cane, if you like.

RUM PUNCH PAINKILLER AND BANANA BENDER

Steps:

• Mix and enjoy!
• Alternate Version: Use banana flavored rum for a Banana Bender.