Banana Bread Kombucha

4.69 from 29 votes
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With mashed bananas, brown sugar, and cinnamon, this Banana Bread Kombucha recipe is a kombucha flavor to cozy up to this winter.

Banana kombucha in a jar with ice on a white background

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.

Banana with bottles of kombucha on white background

There are two phases of fermentation when making your homemade kombucha:

  1. First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our guide to homemade kombucha here).
  2. 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!

Banana with bottles of kombucha on white background

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.
Banana bread kombucha in fermentation bottles on a white background

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!

  1. 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.
  2. Bottle: Evenly distribute mashed banana, brown sugar, and cinnamon into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top
  3. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
  4. Enjoy: Chill in the fridge before serving, optionally straining out the fibers.

For more winter-inspired kombucha recipes, be sure to try Mulled Wine Kombucha, Candy Cane Kombucha, or Pumpkin Spice Kombucha!

Banana kombucha in a jar with ice on a white background

Banana Bread Kombucha

Prep: 3 days
Total: 3 days
Servings: 8 cups
Author: Sarah Bond
With mashed bananas, brown sugar, and cinnamon, this Banana Bread Kombucha recipe is a kombucha flavor to cozy up to this winter.
4.7 from 29 votes
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Ingredients

  • 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

Instructions 

  • 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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Nutrition

Serving: 1cup (depends on fermentation length) | Calories: 52kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Sodium: 11mg | Fiber: 2g | Sugar: 5g

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13 thoughts on “Banana Bread Kombucha”

  1. If I am making this is old store bought kombucha bottles, how would you mix together? Is it okay to put the lid on and shake it to mix thoroughly? I know this recipe doesn’t call for honey, but sometimes when I add honey it just clumps together at the bottom and I wonder if it would be better if it was more even distributed throughout the liquid.

    Reply
    • I pour some of the plain con bucha into a large liquid measuring cup (has a pour spout) and mix the honey into that – stir well. May take a few minutes till all is dissolved. Then pour that into the bottles and top off with the plain first ferment.

  2. This is my 3rd try at 2nd ferment and something magical just happened: I put the mashed banana into each bottle but when I added the finished kombucha it immediately FIZZED, like the ratios were all perfect and the yeast was celebrating! I can’t wait to see how well this batch carbonates!

    Reply
  3. This is my first time brewing kombucha and I am trying to make it fizzy so during the second fermentation, should I cover the bottles with an air-tight lid, or a breathable cloth?

    Reply
    • Cover the bottles with an airtight lid to make the kombucha fizzy 😀 This traps in the CO2, which carbonates the liquid!