This Blueberry Banana Kombucha is an instant classic, with mild banana flavor that’s bursting with berry deliciousness!
For a fruit as naturally sweet and classic as banana, it’s a wonder that its taken this long for us to throw it in our second fermentation kombucha!
The result? A kombucha that doesn’t need any added honey or sugar to ferment into fizzy, carbonated greatness. The banana flavor is pretty mild, giving this kombucha more of a banana after taste while the berries take center stage.
So for the times when you don’t want to run to the store to pick up exotic ingredients for your second fermentation, this simple Blueberry Banana Kombucha has your back.
There are two main fermentation phases when making your own 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 blueberries and banana) and bottling it.
To make this Blueberry Banana Kombucha, you will need to have finished the first fermentation and have some kombucha that’s ready to be flavored and carbonated!
Blueberry Banana Kombucha Ingredients
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here).
- Banana: Aim for a very ripe (but not too brown) banana, which will have the most natural sugars. Not a fan of banana? Make this a simple Blueberry Kombucha with these instructions.
- Blueberries: Feel free to use fresh or frozen (and thawed). You can also substitute the blueberries for another berry (strawberries are great here!)
How to make this Blueberry Banana Kombucha
Making your own banana kombucha is super easy. The process goes something like this:
- Puree the banana and berries: Puree or mash the banana and blueberries 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 fruit 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.
- ½ gallon kombucha from a first fermentation (this is not store bought kombucha, 1.9 L)
- 1 banana
- 1/2 cup blueberries (fresh or frozen and thawed)
- Puree fruit: Puree or mash the banana and blueberries into a paste.
- Bottle: Evenly distribute fruit into fermentation bottles*. Pour in first fermentation 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.
*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1 cup (depends on fermentation length)
Amount Per Serving: Calories: 52Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 3g