Best Banana Liqueur Recipes
BANANA LIQUEUR
Make and share this Banana Liqueur recipe from Food.com.
Provided by seahorse73
Categories Beverages
Time P7DT30m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Peel and mash bananas.
- Combine with the vodka, sugar syrup and vanilla in sterilized, wide-mouth jar.
- Cap the jar and shake gently to mix.
- Let stand in a cool, dark place for 1 week.
- Strain and filter the liquid.
- Transfer clear liqueur to a sterilized bottle.
- Note: To make sugar syrup, bring 1 cup sugar and 1/2 cup water to a boil.
- Simmer, occasionally scraping down the sides of the pan, until the sugar is dissolved, about 5 minutes.
BANANA PUDDING POUND CAKE WITH AMARETTO LIQUEUR FROM CALLMEPMC.COM
Best Banana Pudding Pound Cake with Amaretto Liqueur is from scratch and has banana pudding, amaretto (almond) liqueur, cream cheese, and Nilla wafers.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Please see post above for substitutions and recommendations
- HowToSection FOR THE CAKE Array
- HowToSection FOR THE GLAZE Array
BANANA LIQUEUR
Make and share this Banana Liqueur recipe from Food.com.
Provided by Alia55
Categories Beverages
Time P2m29DT15m
Yield 750 ml
Number Of Ingredients 5
Steps:
- In a quart jar, add banana, 1 cup sugar, and vodka.
- Seal jar tightly, and place in a dry, dark place for about 2 weeks.
- After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the banana, getting as much juice as possible.
- In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
- Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Nutrition Facts : Calories 4.3, Carbohydrate 0.6, Sugar 0.6
DIY BANANA LIQUEUR
[Photograph: Marcia Simmons] Homemade banana liqueur will show you that, when it comes to tropical drinks, the simple banana can taste just as exotic as the more elusive coconut and pineapple. Notes: 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. The character of rum gives depth to this liqueur, but you could also use vodka if you prefer. Turbinado sugar, sometimes called raw sugar, is available at most grocery stores. If you substitute white sugar, you may need to use more, so add slowly and adjust to taste. Other sweeteners, such as agave nectar, honey, and brown sugar, can be used but you will need to use less and adjust to taste. 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. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- 1 Place the banana slices in a sealable glass jar, then add the rum. Seal and shake. Let mixture steep for 3 days at room temperature away from direct sunlight. Strain out the fruit, then filter mixture through through two layers of cheesecloth, pressing down to extract liquid. Repeat the straining to get any debris that made it through the initial pass.
- Heat water and sugar in a pot on medium heat until it boils and forms a syrup, 7 to 10 minutes. Let syrup cool.
- Combine syrup with banana infusion. Seal in bottle or jar, then shake to mix. Let rest for a minimum of one day. Store in the refrigerator for up to two months.
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