The short answer: to make banana extract, slice 1 large, very ripe banana (about 120 g peeled), put it in a jar and cover it with 240 ml (1 cup) of vodka at 40% alcohol. Keep the jar dark and shake it every day. Strain it through muslin after 3 to 4 weeks, when it smells of banana first and alcohol second.
Banana extract is banana soaked in alcohol. Homemade, it tastes of ripe banana: soft, sweet and a little like caramel. The yellow bottle labelled imitation banana tastes different. Its bright, candy note comes largely from isoamyl acetate, an aroma compound, not from fruit. Use yours where you want banana without the mash: frosting, whipped cream, pancakes, milkshakes, and a banana bread that needs more banana.
| At a glance | |
|---|---|
| Work | 10 minutes |
| Waiting | 3 to 4 weeks, up to 2 months for more flavour |
| Ratio | 1 large ripe banana to 240 ml (1 cup) vodka |
| Keeps | Up to 1 year, closed, cool and dark |
Ingredients
- 1 large, very ripe banana (about 120 g peeled), brown spots welcome
- 240 ml (1 cup) vodka, 40% alcohol (80 proof)
- A clean glass jar with a tight lid
- A sieve and a piece of muslin or a clean cloth
Riper is better. A banana covered in brown spots smells far more of banana than a yellow one. A banana with green tips gives a faint, starchy extract.
The spirit: vodka lets the banana come through clean. White or dark rum adds a sweeter, rounder note that suits banana. Use at least 35% alcohol: the fruit adds its own water to the jar.
Fresh or dried banana?
| Banana | Per 240 ml vodka | Ready in |
|---|---|---|
| Fresh, very ripe | 1 large (about 120 g) | 3 to 4 weeks |
| Freeze-dried or unsweetened dried | 30 g (1 oz) | About 8 weeks |
Dried banana has no water to add, so it gives a sweeter, more concentrated and clearer extract. It also soaks up spirit: expect to get back half to three quarters of what you poured in. Skip fried, sugar-coated banana chips. The oil and sugar cloud the jar.
How to make banana extract
- Slice. Peel the banana and cut it into 1 cm rounds, or mash it lightly with a fork.
- Jar. Put the banana in the jar and pour in the vodka. Every piece should sit under the liquid. Close the lid and shake.
- Shake daily. Keep the jar in a dark cupboard and shake it once a day. Banana floats, and a piece that dries out above the vodka can grow mould.
- Taste. After 3 weeks, smell a drop on a spoon. Banana first and alcohol second means it is ready. For more flavour, give it up to 2 months.
- Strain. Pour it through a sieve lined with muslin. Let it drip, then squeeze gently. Squeezing hard pushes pulp through and turns it cloudy.
- Bottle. Pour it into a clean bottle and write the date on the label.
Why banana extract turns brown
Brown is normal. Banana darkens in alcohol the way it darkens on the counter, and the colour says nothing about the flavour. Mould is different. Fuzzy white or green spots mean a piece sat above the vodka for too long. Throw that batch away and start again.
Cloudy? Banana pulp is fine, so some always gets through. For a clear bottle, let it settle for a few days, then pour it slowly through a coffee filter.
A thicker banana concentrate
Finished extract is mostly alcohol. Reduce part of it and you get more banana in less liquid. The NOIDS Herb Lab has an Evaporation function for this. It reduces infused liquids with a boiling point no higher than 100 °C / 212 °F, and it stops by itself at 102 °C / 215.6 °F.
- Pour 200 ml of strained extract into the Glass. Stay under the MAX mark.
- Cover with the Dish Lid, place the Glass in the Main Body and turn the Rotary Control to Evaporation.
- It reduces about 50 ml per hour. Turn the Rotary Control to OFF when the volume is where you want it. About a third of the start is a good first try.
- Let the Glass cool, then bottle the concentrate. Use about a third of the amount of plain extract.
Safety: use only food-grade spirits. Run Evaporation in a room larger than 50 m³ with fresh air coming in. Keep the cooker at least 5 m from any open flame. To collect the alcohol instead of letting it into the room, fit the Condenser.
How to bake with banana extract
- Banana bread and muffins: 1 teaspoon per loaf, on top of the mashed banana.
- Frosting and whipped cream: ½ to 1 teaspoon per 250 g of butter or 250 ml of cream, then taste.
- Pancakes and waffles: ½ teaspoon in the batter.
- Milkshakes and smoothies: a few drops per glass.
Banana loves caramel and rum. Drizzle banana pancakes with caramel syrup, or add a few drops of rum extract to a banana cake. For a tropical bake, pair it with coconut extract. And keep homemade vanilla extract close: almost every banana recipe asks for it.
How to store banana extract
- Keep it closed, in a cool, dark cupboard. Use it within a year.
- A little pulp at the bottom is normal. Pour carefully, or strain it again.
- Smell it before you bake. If it smells sour or fermented, throw it away.
For more flavours to start the same week, see our homemade extracts guide.
Questions
How long does banana extract take to make?
3 to 4 weeks with fresh banana, about 8 weeks with dried. Start tasting at week 3 and strain when it smells clearly of banana.
What is banana extract made of?
Homemade, it is banana and vodka. Many shop bottles labelled imitation banana get their flavour from isoamyl acetate, an aroma compound, in alcohol or another carrier, with no banana in them.
Can I use banana extract instead of bananas?
For flavour, yes. For texture, no. Mashed banana brings moisture and sweetness that a teaspoon of extract cannot. Use the extract to push the banana taste higher in a recipe that already has some.
Why does my banana extract smell of alcohol?
It needs more time, or the banana was not ripe enough. Give it another week, then taste it again.
Can I make banana extract without alcohol?
Food-grade glycerin works in place of vodka, but the flavour is weaker and it keeps less well.
