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Banana Kombucha Recipe
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Preparation Time
20
minutes
mins
fermentation
10
days
d
Servings
3
Liters
Equipment
Jar with wide opening (about 1 gallon)
Cloth and rubber band
Fine Mesh Strainer Bag
Pressure-resistant bottles
Ingredients
1x
2x
3x
Plain kombucha
1
kombucha scoby
12
g
tea
200
g
sugar
2.5
L
chlorine-free or filtered water
Banana bread flavouring
12
g
tea
250
ml
boiling water
1
ripe mashed banana
5
ml
vanilla extract or a pinch of vanilla bean
Steps
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.
Flavouring
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.
Bottling
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.
Notes
To be sipped as a dessert while remembering your grandmother's banana bread.
Have you tried it?
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