Banana Liqueur

Homemade banana liqueur made with rum, bananas and cane sugar that is great for mixing in drinks at your home bar.

Course Drinks

Prep Time 20

Resting Time 10

Total Time 10 20

Slice 3 bananas into 1/4 in thick slices and add them to a clean container with enough room to add 2 cups of liquid.
Pour both rums into the container with the bananas and let sit covered at room temperature for 10 days.
On day 10 slice 1 banana and add it to a small sauce pan.
Add the can sugar over top the banana slices, stir gently, and let sit until the sugar gets dissolved by the juices in the banana (about 2 hours).
Pour the water into the saucepan with the banana mixture, place over low heat, and stir gently until you get a syrup (with the banana slices of banana still in it).
Strain the banana slices from both the syrup (that you just made in the saucepan), and the infused rum before combining them in a bottle for storage.
Optionally, you can pour the liqueur through a fine mesh strainer lined with a cheesecloth to remove the finer pieces of banana.

I like this recipe with half white and half dark rum, but you can use any type you like.