With this banana kombucha recipe, learn how to make a delicious “banana bread” flavoured kombucha. Yes, you read it right!
And no, this recipe does not involve adding banana bread to the blender to flavour your kombucha. This kombucha captures the special taste of bananas.
Complete with a little vanilla essence for a “dessert” version of our favourite drink. Hence the name “banana bread”!
Choosing Your Ingredients
Use bananas that are a little too ripe and will end up in the freezer to make this kombucha recipe. Rather than waiting to make hypothetical banana bread, use them in this simple and easy recipe!
While fresh and ripe bananas are ideal for this recipe, you can also use frozen ones.
Since the texture of soggy bananas is not very palatable, our recipe allows the extraction of all the flavours through cold maceration. The kombucha-banana mixture is then strained to remove the banana flesh.
Add vanilla extract to give the kombucha more depth.
Want to jazz up your banana bread a bit? Add a cinnamon stick or other inspiring spices during the cold maceration process. You could even add cocoa for the ultimate gourmet experience!
Banana Kombucha Recipe
Banana bread flavouring
- 12 g tea
- 250 ml boiling water
- 1 ripe mashed banana
- 5 ml vanilla extract or a pinch of vanilla bean
Ferment the kombucha
- Place the tea bag in the jar.
- Add 500ml of boiling water and let it steep for 15 minutes.
- Remove the tea bag.
- Add sugar and stir until dissolved.
- Add 3 litres of filtered water. The tea should be lukewarm or cold.
- Add the kombucha scoby with its liquid culture.
- Cover the container with the cloth and fasten with the rubber band.
- Let it ferment for 10 to 15 days at room temperature.
- Taste regularly as of day 5. As soon as the sugar and acidity levels are to your liking, move on to the next step.
- Set aside the kombucha scoby and about 500ml (2 cups) of liquid in an airtight container in the fridge for your next recipe.
- Infuse the tea in hot water for 15 minutes. Then remove the tea.
- Pour the infusion into a large jar.
- Add mashed bananas, vanilla, and kombucha.
- Stir and let infuse for about 12 hours at room temperature.
- Strain the kombucha through a sieve into another jar.
- Put the banana residue in the compost or use it in your next banana bread.
- Pour the flavoured kombucha into pressure resistant bottles.
- Store the bottles at room temperature for 3 to 4 days to allow the fizz to develop.
- When the fizz level is reached (watch the pressure!), put the bottles in the fridge.
Try our other fruit flavored kombucha recipes!
For more ideas, check out our complete guide to flavouring kombucha.