Did you know that the global banana liqueur market is estimated to reach a staggering $1.2 billion by 2027? Yet, despite this impressive growth, many enthusiasts remain unaware of the joys of crafting their own homemade banana liqueur, also known as creme de banane. Using rum as a base spirit adds depth to the liqueur, while a three-day infusion extracts plenty of flavor from the bananas. Straining the infused mixture twice ensures the resulting liqueur is relatively clear, with very little sediment.
Bananas don’t get much play in the cocktail world because they’re mushy and fibrous, making them impossible to juice and gross to muddle. Even when the blender is out, poor old banana is frequently left out of the cocktail party. But the vibrant, tropical flavor of bananas tastes amazing in drinks, especially ones made with rum. Banana just needs a bit more help getting into liquid form. Banana liqueur (aka creme de banane) is a natural for umbrella drinks and desserts, but it can also add an exotic touch to simpler cocktails. And when you make your own, you can decide if you want a decadent dessert liqueur or a drier banana spirit with just a hint of fruit.
Crafting the Perfect Tropical Treat: Homemade Banana Liqueur
When it comes to banana liqueurs, there really isn’t one well-known specialty brand that defines the category the way that, say, most people think of St Germain when they think of elderflower liqueur or Cherry Heering when they think of cherry liqueur. That’s not to say there aren’t great banana liqueurs on the market. Bols banana liqueur has a clean banana flavor and gets some extra depth from its rum base. Some of the other low-cost offerings aren’t as refined—DeKuyper, Hiram Walker, and 99 Bananas Schnapps are more like artificially flavored banana candy with an alcohol kick.
The Allure of Fresh Banana Flavor
Most larger liquor stores will carry at least one type of banana liqueur, though we’ve yet to see any carry some of the fancier French imports like Giffard Banane du Bresil, Gabriel Boudier Creme de Bananes, or Lejay-Lagoute Liqueur de Banane. Real bananas taste sweet and bright, while artificial banana flavoring can be cloying and taste like paint. Banana extract and artificial banana just aren’t the same as fresh bananas, which in addition to being delicious happen to also be cheap and readily available.
Ditching Artificial Flavors for Real Banana Goodness
When it comes to creating our own homemade banana liqueur or creme de banane, we can ensure that the banana flavor is as vibrant and authentic as possible by using real, ripe bananas as the base. No need for any artificial banana flavors or banana extracts here – just the pure, natural essence of this tropical fruit.
diy banana liqueur homemade creme de banane recipe
As we planned our banana liqueur recipe, there was no doubt that the base should be rum and the sugar should be raw, as both would add depth to the liqueur. We used a rum distilled from molasses and turbinado sugar, which retained a little molasses flavor. With all that richness, we didn’t think vanilla was necessary. However, if you use white sugar or vodka, you may want the added oomph of a vanilla bean. You could even reduce the sugar for a more subtle liqueur or leave the sugar out altogether for a tasty, unusual banana-infused rum.
Selecting the Right Bananas for Optimal Flavor
Just-ripened bananas will give the best result, though a slightly overripe banana will also work. Avoid green bananas or bananas that are already brown inside. Double straining is very important in this recipe, since the bananas will disintegrate a bit and leave some goo behind. Any leftover unstrained bits will cause off flavors over time.
Infusing Rum with Banana Essence
We found that a three-day infusion extracts plenty of banana flavor from the fruit, and straining the infused mixture twice ensures the resulting liqueur is relatively clear, with very little sediment. Banana just needs a bit more help getting into liquid form, and this infusion process is the key to unlocking its vibrant, tropical taste.
Creating a Rich, Decadent Syrup Base
The combination of the rum base and the raw, turbinado sugar creates a luxuriously smooth and decadent syrup that serves as the foundation for our homemade banana liqueur. This syrup adds depth and complexity, making the liqueur the perfect choice for cocktails, desserts, and sipping on its own.
Elevating Cocktails and Desserts with Homemade Banana Liqueur
When it comes to diy banana liqueur homemade creme de banane recipe, the possibilities are truly endless. One of our favorite ways to utilize this versatile spirit is in a classic banana liqueur cocktail – the banana daiquiri. The bright, tropical notes of the banana alcohol pair beautifully with the rum, creating a refreshing and indulgent treat.
But the uses for our homemade banana liquor don’t stop there. A small splash can add a delightful sweet accent to your favorite rum, bourbon, or vodka cocktails, simply served on the rocks. For a summery highball, try modifying a rum and coconut water by incorporating your homemade banana liqueur to taste. Or, for a truly decadent experience, mix it with strawberry liqueur and rum over ice, complete with a tiny umbrella for that perfect tiki vibe.
And let’s not forget the world of desserts! Our easy banana liqueur works beautifully in place of coffee liqueur in a rich chocolate chip pound cake. Or, for a truly indulgent treat, try drizzling it over a scoop of creamy vanilla ice cream. The possibilities for using our homemade banana schnapps or diy banana schnapps are endless, limited only by your imagination and taste buds.