Going Bananas: Why You Should Visit Banana Daddy

Image courtesy of Banana Daddy.

Do you want to hear something crazy? At Banana Daddy, “made in-house” really does mean made in-house. From its banana soft serve to its pastry program, the Miami dessert shop builds its menu from scratch, with its founders paying close attention to ingredients, suppliers, and the dietary needs of the people walking through its doors.

Image courtesy of Banana Daddy.

But Banana Daddy isn't simply selling a better-for-you dessert. It's selling hospitality, with a sense of humor.

Image courtesy of Banana Daddy.

I spoke with founding partners Jordan Frey and Chris Campbell about how a pool-party experiment became a business, why community has become central to the brand, and what it really takes to build a restaurant in Miami.

Image courtesy of Banana Daddy.

Interview with Banana Daddy Founders Jordan Frey & Chris Campbell

Rachel Huss: Banana Daddy has such a unique concept. For readers who may not know the brand yet, tell me the story behind it.

Jordan Frey: There are four founders: Chris and his wife Emily, and me and my husband Tom. We met at Fountainhead Arts in Miami during one of their open house events. We became close friends and knew we wanted to build something together. Originally, we talked about opening a breakfast spot or even a donut shop. A few of us are from the Midwest, so we all love a great breakfast. During the pandemic, Tom started making banana ice cream at home using a Ninja Creami, and it just kept getting better and better. One day we hosted a big pool party and served banana sundaes to all of our friends. Everyone lost their minds and told us, "You have to turn this into a business." We looked at each other and realized they were right.

Chris Campbell: That's really how it happened. Tom perfected the recipe, we saw how much people loved it, and the idea just grew from there.

Image courtesy of Banana Daddy.

Rachel: What exactly is Banana Daddy?

Jordan: We make banana soft serve that's made from ripe bananas and coconut milk. There's no dairy and no refined sugar. The bananas provide the natural sweetness, although for flavors like matcha we'll balance it with ingredients like dates or honey. Beyond the soft serve, we have a full pastry program. Everything is made in-house from scratch. Our menu is completely gluten-free, we have plenty of dairy-free options, and we put an incredible amount of thought into every ingredient we use. My husband Tom and our pastry chef Stephanie developed all of the recipes, and we're really proud of what we've created.

Image courtesy of Banana Daddy.

Rachel: The restaurant feels incredibly welcoming. As someone who spends a lot of time in the Midwest, I definitely noticed that hospitality. How do you bring that into Miami?

Jordan: Hospitality is really at the core of who we are. The name "Banana Daddy" actually comes from Chris. In our friend group, everyone called him "Daddy" because he and Emily were always hosting dinners, taking care of everyone, and making people feel at home. He's truly the definition of hospitality.

So while people may initially think of "Sugar Daddy" because it's Miami, the meaning behind the name is really about caring for people. We've tried to build that same feeling into the restaurant. We've had many of the same employees since opening, and our guests see familiar faces every time they visit. We want Banana Daddy to feel like a place where everyone belongs—a place that's cozy, welcoming, and fun.

Image courtesy of Banana Daddy.

Rachel: Your food is healthier, but you're also selling an experience. How do you make sure your mission shows up in everything you create?

Jordan: Every new menu item starts with one question: Is it delicious? Nothing goes on the menu unless it tastes amazing. After that, we think about the ingredients and who can enjoy it. We wanted to build a place where someone who is gluten-free, vegan, or has multiple food allergies could still come with friends and enjoy dessert without worrying. We even built an allergy app so guests can quickly see what works for their dietary needs. At the end of the day, we wanted to create a better-for-you dessert experience. If someone wants a simple bowl of banana soft serve with fresh fruit, they can have that. If they want to come back later and load it up with toppings for dessert, they can do that too. We love food, but we also believe in balance.

Image courtesy of Banana Daddy.

Rachel: Your branding has developed such a distinct personality in just a few months. Was that intentional from the beginning?

Jordan: Absolutely. We knew the product was great, but we also wanted the brand to stand on its own.

We wanted something playful and a little cheeky without crossing the line. A place where kids laugh because the name says "Daddy," while adults appreciate the humor too. The interior, the branding, our social media—we wanted everything to make people walk in and immediately think, I love this place. Yes, we sell incredible soft serve, coffee, matcha, and pastries, but we're also selling joy. Life is stressful enough. We wanted Banana Daddy to be somewhere people could come to laugh, relax, and enjoy themselves.

Image courtesy of Banana Daddy.

Rachel: You've only been open for about six months, but it already feels like you've built a loyal community.

Jordan: It's honestly been incredible. We have so many regulars, and we even created a "Daddy of the Month" program to celebrate people who continue supporting us. The Miami community has embraced us in a way we never expected. Small businesses survive because people choose to come back, and we've been incredibly fortunate to experience that.

Image courtesy of Banana Daddy.

Rachel: Entrepreneurship is never easy. What advice would you give someone hoping to open a restaurant, especially in Miami?

Chris: Before we opened, I talked to twelve people in the restaurant industry.Every single one of them told me not to do it. They weren't wrong about how hard it is.

Jordan: You have to love what you're building genuinely. Restaurants require enormous investments of time, energy, and money. There are long periods where you aren't paying yourself, and success rarely happens overnight. If you're not deeply passionate about the experience you're creating, it becomes very difficult to keep going. We've been incredibly fortunate with the support we've received, but we're still building. It takes a tremendous amount of work behind the scenes that most people never see.

Rachel: Finally, what's next for Banana Daddy?

Jordan: Expansion is definitely part of the dream. We're excited about our partnership with Alma Matcha, which allows more people to experience Banana Daddy outside of Miami. We've already seen so many guests traveling from Fort Lauderdale and farther north asking us to open closer to them. Our recent pop-up showed us there's real excitement for the brand, so we're continuing to explore what growth could look like. We're taking it one step at a time, but we're incredibly excited about the future.

Image courtesy of Banana Daddy.