I make this banana-vanilla infused rum when I have very ripe bananas that are starting to turn yellow. That's exactly when they're at their best: the more fragrant they are, the more body they give to the rum. The vanilla then rounds everything out with that very "island" pastry-like quality, without being overpowering.
The traditional version I cherish is simple: good white rum, banana, vanilla bean, and cane sugar. No need for extra spices if you want to keep the classic taste.
The real secret is patience and a clean cut: avoid crushing the fruit, otherwise it will cloud and require more filtering.
From a technical standpoint, it's mostly about hygiene and common sense: a spotless jar, healthy fruit, and a gentle shake at first to help the sugar dissolve. Then, let it sit for a while, and taste it regularly to decide when it's ready.
Yes, it's a "dish" that doesn't cook... but is prepared like a small homemade preserve. Serve it in a small glass, at room temperature or slightly chilled.
If you like your rum drier, reduce the sugar a little; if you want it sweeter, stick to the classic amount and let it macerate gently.
Banana and vanilla flavored rum
4
people14
minutes0
minutes138
kcal14
minutesA recipe for infused rum : ripe banana, vanilla, a touch of cane sugar. After maceration, you get a smooth, fragrant, and gently fruity rum.
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Ingredients
70 cl of white agricultural rum (ideally 50°)
2 ripe bananas (approx. 130g each with peel, approx. 90g each without peel)
1 vanilla pod
60g of cane sugar
1 1L glass jar with lid
Equipment that may be useful to you
Preparation steps
- Wash and scald the jar (and the lid), then let it air dry completely.
- Peel the bananas. Cut them into thick slices (1.5 to 2cm) so that they flavor without turning to mush.
- Split the vanilla pod lengthwise. Scrape out the seeds with the tip of a knife.
- Place the banana slices, split pod and vanilla seeds in the jar. Add the cane sugar.
- Pour in the white rum. Close, then stir gently by turning the jar upside down 2-3 times (without shaking like a shaker).
- Leave to macerate away from light, at room temperature, for a minimum of 30 days. For the first 7 days, turn the jar over once a day to help the sugar dissolve completely.
- Taste it after 30 days. If you want it rounder and smoother, leave it for another 2 to 4 weeks.
- Filter: first remove the pieces with a sieve, then filter finely with a coffee filter (or cheesecloth) to obtain a clearer rum.
- Bottle it. Let it rest for 48 hours before drinking: the aromas "settle" and it's more harmonious.
📊 Nutritional Information
1 serving (approx. 50ml)
| Nutrient | Value |
|---|---|
| Calories | 138 kcal |
| Proteins | 0.1g |
| Carbohydrates | 8.8g |
| including sugars | 8.1g |
| Lipids | 0.1g |
| including saturated fatty acids | 0.0g |
| Fibers | 0.3g |
| Sodium | 1mg |
| Vitamins | |
| Vitamin B6 | 4% AJR |
| Vitamin C | 2% AJR |
| Vitamin B9 | 2% AJR |
| Minerals | |
| Potassium | 3% AJR |
| Magnesium | 1% AJR |
| Phosphorus | 1% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Safety and storage: always use clean utensils, and ensure the fruit remains fully submerged. After filtering, this infused rum can easily be kept for several months (or even longer) away from light.
Excessive alcohol consumption is dangerous for your health; consume in moderation.
💡 Chef's Tips
To maintain the traditional profile, use very ripe but healthy bananas (without any moldy areas). If the rum seems too sweet after maceration, let it breathe for 5 minutes in the glass before tasting: this will "open up" the aromas and balance everything out.
🔄 Variations
- Drier rum version: reduce the sugar to 40g, maceration process is the same.
- A more indulgent banana/vanilla recipe: increase the sugar to 80g and let it macerate for 6 to 8 weeks.
