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Banana liqueur served in a bottle
Rich and golden homemade banana liqueur ready to serve

Homemade banana liqueur

Author: Flavelo
Recipes Drinks
Making homemade liqueur is a game of patience, but it pays off. Banana flavour compounds (mainly isoamyl acetate) dissolve best in alcohol. The secret is time: the longer you leave the fruit to steep in the spirit, the deeper and more complex the flavour becomes—miles away from the artificial-tasting shop-bought versions.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 14 days
🍽️ Servings 10 servings
🔥 Calories 190 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large jar (airtight)
  • Saucepan (for syrup)
  • Muslin cloth or coffee filter (for straining)
  • Sterilised bottles for storage

Instructions

1 ✓

Peel the bananas, slice them into rounds, and place them in the jar. Pour over the vodka and toss in the split vanilla pod.

Tip: Use only overripe bananas! They have the highest sugar content and the most intense aroma.
2 ✓

Seal the jar and place it in a dark place for 7 days. Give it a shake once a day.

Tip: The alcohol extracts the flavour compounds. Light can break these compounds down, which is why a dark place is needed.
3 ✓

After a week, make a syrup: bring the water and sugar to a boil until the sugar dissolves completely, then let it cool to room temperature.

Tip: Cooling is important! If you pour it hot into the alcohol, the spirit may evaporate.
4 ✓

Strain the banana vodka through a muslin cloth (don't squeeze the fruit too much if you want a clear liqueur), then mix with the cooled syrup.

Tip: This 'dilution' adjusts the alcohol content to about 20-25%, which is ideal for a liqueur.
5 ✓

Pour into bottles and let it rest for at least another 2 weeks before consuming.

Tip: During 'maturation', the harshness of the alcohol softens, and the flavours become more harmonious.

Recipe FAQ

The banana has turned brown in the jar. Is that bad?
No, this is natural oxidation. It doesn't spoil the taste, and you will remove the brown pieces when straining.
The liqueur has become cloudy.
This can happen due to the starch content of the banana. It can be cleared by multiple fine strainings (e.g. through a coffee filter), but it doesn't alter the taste.

Ingredients

  • 3 pcs Overripe bananas (brown spotted)
  • 500 ml Vodka (neutral flavour)
  • 200 g Granulated sugar
  • 200 ml Water
  • 1 stick Vanilla pod (or 1 tsp extract)