With mashed bananas, brown sugar, and cinnamon, this Banana Bread Kombucha recipe is a kombucha flavor to cozy up to this winter.
Bananas never go to waste in our household. When they begin to turn brown, I pop them in the freezer. And once that stockpile of frozen brown bananas has piled up? We banana bread.
But after discovering the deliciousness of Banana Bread Kombucha, I don’t think that our frozen banana bread stockpile will ever recover, because I’m using all the bananas on kombucha now!
This Banana Bread Kombucha takes the best flavors of banana bread – the ripe bananas, brown sugar, and cinnamon – and packs it into a bottle of fizzy fermented kombucha.
There are two phases of fermentation when making your homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our guide to homemade kombucha here).
- Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars (like banana and brown sugar!) and bottling it.
To make this Banana Bread Kombucha, you will need to have finished the first fermentation and have some kombucha that’s ready to be flavored and carbonated!
Ingredients for Banana Bread Kombucha
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here). I used black tea kombucha, but green tea would also work well.
- Banana: Aim for a very ripe (but not too brown) banana, which will have the most natural sugars.
- Brown Sugar: While the sugars in the banana would be enough to feed and carbonate the kombucha, a spoonful of dark brown sugar deepens the sweetness to give this kombucha that true banana bread flavor.
- Cinnamon: I use ground cinnamon here, but you could also use cinnamon sticks.
- Optional – Spice it up: You can also add a pinch of ground cloves or nutmeg for a more flavorful brew.
How to make Banana Bread Kombucha
Bananas are one of the lesser used fruits when it comes to people flavoring the kombucha, which is a shame because it’s so easy – just mash and bottle!
- Puree the banana: Puree or mash the banana into a paste. This will provide more surface area for the bacteria and yeast to eat away at the fruit sugars.
- Bottle: Evenly distribute mashed banana, brown sugar, and cinnamon into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving, optionally straining out the fibers.
- 1/2 gallon kombucha from a first fermentation (this is not store bought kombucha, 1.9 L)
- 1/2 cup mashed banana (about 1 large banana)
- 1 Tbsp dark brown sugar
- 1/4 tsp cinnamon
- Optional: pinch of ground cloves and/or nutmeg
- Puree fruit: Puree or mash the banana into a paste.
- Bottle: Evenly distribute banana, brown sugar, and cinnamon into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving, optionally straining out the fibers. Can be stored in the fridge, tightly sealed, for several weeks.
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Serving Size:1 cup (depends on fermentation length)
Amount Per Serving: Calories: 52 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 11mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 3g