Peel and slice <quantity>3</quantity> bananas

Add <quantity>1½<unit>cups</unit></quantity> of sugar to a pot. Cook over medium heat, stirring constantly, until completely melted

Add <quantity>1<unit>pinch</unit></quantity> of salt and <quantity>½<unit>tbsp</unit></quantity> of cinnamon powder, and mix it

Add the sliced bananas, and mix to incorporate it into the caramel

Add <quantity>⅔<unit>cup</unit></quantity> of water and the remaining <quantity>½<unit>tbsp</unit></quantity> of cinnamon powder, and mix it

Gently punch the banana with the spatula and spread it around the pot. Turn the heat down to low and let it cook for 40m until the banana’s volume has reduced by ½

Transfer the banana to a dish, and place it in the refrigerator to cool down

Chill a coupette glass with ice

Place <quantity>60<unit>ml</unit></quantity> of white rum in a cocktail shaker

Add <quantity>20<unit>ml</unit></quantity> of the Simple Syrup and <quantity>40<unit>ml</unit></quantity> of lime juice

Add <quantity>1½<unit>tbsp</unit></quantity> of the Banana Compote and stir to dissolve

Add <quantity>2<unit>cups</unit></quantity> of ice cubes and shake thoroughly for 15s

Fine strain into the chilled coupette glass

Sprinkle cinnamon powder to taste to finish. The banana daiquiri is ready

Embrace tropical bliss and sip this banana daiquiri. Enjoy!