Banana Liqueur
10m prep 0s cook 0h ready
A homemade banana liqueur made by infusing rum with ripe bananas, brown sugar, and vanilla. Perfect for cocktails like a hot coconut coffee drink.
Nutrition (per serving, estimated)
Estimated based off 4 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 143 mg
- Iron: 2.74 mg
- Magnesium: 135 mg
- Phosphorus: 127 mg
- Potassium: 1819 mg
- Zinc: 1.03 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 237 ml light brown sugar
- 4.93 ml vanilla extract
- 473 ml gold rum
Prepare
- Slice 2 medium ripe bananas
Let's Cook
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Step 1.
Slice 2 medium ripe bananas into rounds. Place the banana slices, 1 cup light brown sugar, and 1 teaspoon vanilla extract into a quart-sized jar.
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Step 2.
Pour 2 cups gold rum into the jar. Gently stir with a spoon until the sugar is mostly dissolved. Seal the jar with its lid.
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Step 3.
Let the jar sit at room temperature in a dark spot (like a pantry or cabinet) for 4 to 6 days. Stir the mixture every day or so to redistribute the bananas that float to the top. Taste the liqueur periodically to check the banana flavor intensity.
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Step 4.
Once the liqueur is flavored to your liking, remove the banana slices. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean bottle or jar. Discard the solids. Refrigerate the liqueur for up to 2 months.
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