I have a weakness for homemade liqueurs, the kind that truly taste of the main ingredient and not just sugar. Banana liqueur, when made properly, has that rich, full-bodied flavor of very ripe banana, with a touch of depth from the vanilla. It's exactly the kind of preparation or recipe I make when there are still some slightly bruised bananas in the fruit bowl: they're at their peak of flavor.
The base is simple: you infuse the banana in alcohol, then balance it with syrup. The little "house tradition" trick I like to keep is adding orange zest and a dash of lemon. It shouldn't overpower the other flavors, just brighten things up and prevent it from being too heavy.
Technically speaking, it's quite simple: you work carefully, heat the syrup just the right amount, and take the time to filter it properly for a clear liqueur. And yes, the longest part is waiting for it to infuse… but that's time when the kitchen is doing all the work for you.
You can serve banana liqueur very chilled in a small glass, or use it in cooking or baking: a drizzle over a fruit salad, in a crepe, or to flavor whipped cream. And if you like homemade gifts, a pretty bottle, a label written with a pen, and you're all set.
Banana liqueur
4
people23
minutes14
minutes333
kcal37
minutesA recipe for homemade banana liqueur, sweet and fragrant, with a true ripe fruit flavor. A touch of vanilla, a hint of citrus, and you have a bottle that keeps well and is easy to share.
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Ingredients
2 very ripe bananas (approx. 120g of flesh per banana)
250 ml of white rum (preferably 50°)
140 g of sugar
160 ml of water
1 vanilla pod
2 wide strips of orange zest (without the white pith)
1 strip of lemon zest (without the white pith)
Preparation steps
- Peel the bananas and slice them. Place them in a clean jar of at least 75cl.
- Split the vanilla pod lengthwise, scrape out the seeds, then put the pod and seeds in the jar. Add the orange and lemon zest.
- Pour in the rum. Close and shake for 10 seconds. Let it infuse at room temperature, away from light, for 48 hours, shaking the jar once a day.
- Prepare the syrup: pour the water and sugar into a small saucepan. Heat over medium heat, stirring, just until the sugar dissolves completely. As soon as it's clear, remove from the heat. Let it cool to room temperature (the syrup must be cold before mixing).
- Filter the infusion: pour the contents of the jar through a fine sieve to collect the flavored rum. Gently press the pulp with the back of a spoon (without crushing it into a puree).
- For a very clear liqueur, filter a second time through a cheesecloth or coffee filter (allow a few minutes, it's normal for it to take a little time).
- Mix the strained rum with the cooled syrup. Taste: the liqueur should be sweet but still lively (if you want it sweeter, add 10 to 20g of sugar dissolved in a very small amount of hot water, then cooled).
- Transfer to a clean bottle. Let it rest for 24 hours in the refrigerator before serving to allow the flavors to meld.
📊 Nutritional Information
1 serving (approx. 130ml)
| Nutrient | Value |
|---|---|
| Calories | 333 kcal |
| Proteins | 1g |
| Carbohydrates | 42g |
| including sugars | 40g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 1.5g |
| Sodium | 2mg |
| Vitamins | |
| Vitamin B6 | 20% AJR |
| Vitamin C | 18% AJR |
| Vitamin B9 | 6% AJR |
| Minerals | |
| Potassium | 12% AJR |
| Magnesium | 5% AJR |
| Phosphorus | 4% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Infusion time not included in the total time: 48 hours + 24 hours resting time (recommended). Storage: closed bottle, in a cool, dark place, 2 to 3 months.
💡 Chef's Tips
For a recipe with a truly "banana" flavor, use heavily speckled bananas (almost overripe). Don't boil the syrup for too long: the goal is to dissolve the sugar, not caramelize it. Double filtration makes all the difference in obtaining a clear liqueur.
Excessive alcohol consumption is dangerous for your health.
🔄 Variations
- Milder banana liqueur: replace 50ml of rum with 50ml of water (the liqueur will be less strong).
- Spicier recipe: add a tiny piece of cinnamon (2cm) during the infusion, then remove it when filtering.
