Mimosa with Bananas and Pineapple: A Unique Twist on a Brunch Classic

A mimosa is the ultimate brunch refresher, traditionally pairing sparkling wine with orange juice. But what happens when you swap out citrus for the luscious pairing of bananas and pineapple? The result is a vibrant, tropical mimosa with a creamy edge and lively acidity—a cocktail that’s both familiar and wonderfully unexpected.

Why Combine Bananas and Pineapple in a Mimosa

Banana and pineapple bring bold, layered flavors far beyond the classic mimosa. Pineapple contributes bright, tangy sweetness and juicy acidity that blends beautifully with sparkling wine. Banana offers creamy texture and mellow, tropical notes that round off sharp edges. Together, they create a mimosa that’s indulgent but perfectly balanced—a drink that satisfies curiosity and celebrates fresh fruit.

How to Prepare Bananas and Pineapple for a Mimosa

Use ripe bananas for natural sweetness and creaminess. Peel, break into chunks, and blend until completely smooth—lumps can ruin the texture.
Choose fresh pineapple when possible. Trim, core, and cut into pieces. Blitz in a blender or juicer until smooth, then fine-strain to remove pulpy fibers.
If using store-bought juice, opt for pure pressed pineapple and unsweetened banana purée for best results.
Chill the fruit purées thoroughly before serving to keep your mimosa crisp and refreshing when topped with Champagne.

Choosing the Right Champagne for a Fruit Mimosa

Not every bubbly is ideal for mixing with creamy and tropical flavors. A dry sparkling wine (look for "Brut" on the label) offers lively acidity and bubbles to balance the sweetness of banana and pineapple. Avoid overly sweet sparklers, which can make the cocktail syrupy. For an even better match, try a dry cava or prosecco—they’re affordable and provide crisp structure.

Mimosa Recipe: Bananas and Pineapple

45 ml fresh pineapple juice (strained and chilled)
30 ml ripe banana purée (blended until smooth, chilled)
90 ml brut Champagne (or dry prosecco/cava, well chilled)
Pineapple wedge, for garnish

Blend banana purée and fresh pineapple juice with a few ice cubes until smooth, then fine-strain into a measuring cup.
Pour 75 ml of the fruit blend into a chilled Champagne flute.
Slowly top with 90 ml brut Champagne. For even bubbles, pour sparkling wine down the side of the glass.
Gently stir once to combine. Garnish with a pineapple wedge on the rim.

banana pineapple mimosa ingredients and glass

Tips for Perfect Banana and Pineapple Mimosas

Always chill fruit purée and juice thoroughly; warm ingredients flatten the bubbles.
Use ripe—but not overripe—bananas for ideal flavor, avoiding any brown or fermented notes.
If the fruit mixture is thick, add 15 ml extra pineapple juice for lighter texture.
Serve immediately for freshest carbonation and brightest flavors.

A mimosa with bananas and pineapple delivers a vibrant update to the brunch table—creamy, lively, and wonderfully tropical. It’s proof that two simple fruits and a splash of bubbles can transform tradition into something stunning.