Banana brandy moonshine is the perfect cocktail option for any banana lover.
This recipe is fairly simple to make and is sure to be a crowd pleaser. We can pretty much guarantee you will go bananas (pun intended) for this banana brandy moonshine recipe. Remember those squishy banana marshmallow candies I know you had all the time as a child? Well, this recipe is basically an alcoholic version of that. What could be better!
The key to this recipe is to make sure you pick only really ripe bananas that are full of flavour. Avoid the green ones.
The best part about this type of moonshine is that it’s fairly simple to make. You don’t have to play around with temperature stages or sophisticated grain preparation methods. Just blend the bananas, add sugar, water, yeast, and there’s your mash bubbling away!
However, the yeast choice is an important factor here as you’ll be fermenting a slightly different type of sugar than you normally do with corn or grains.
Check out our moonshine stills for different options.
In order to make home brew you can use any bananas (overripe will do better), but make sure they do not have any mold. The outer peel can be black but the pulp itself should remain useful.
The moonshine will be ready to serve right away, but you can play around with different barrel-aging options to get a more unique, in-depth flavor.
Picking the right type of yeast and moonshine still will have a significant impact on your final proof and flavor, so do your research first.
I picture this drink tasting especially delicious around Christmas with a dash of Baileys and a sprinkle of cinnamon on top. Or, mix it with a little lemonade and a scoop of vanilla ice cream in the summer. It’s like adult banana candies!
Banana Brandy Moonshine Recipe
This one will have you go, well… Bananas!
20 pounds of yellow ripe bananas
5 pounds of table sugar (granulated)
5 gallons of water
1 teaspoon of yeast nutrient
1 small pack of wine or distillers yeast
Peel the bananas and mince (I use a meat grinder) until you get a mash out of the pulp.
In a large stock pot, pour in one gallon of water, bring it to a boil, and then slowly mix in sugar until fully dissolved.
Dump the sugar syrup and banana mash into the fermentation bucket and add the rest of the water.
Make sure the mixture is at room temperature, and then add yeast nutrient and yeast.
Cover with a lid, put the airlock in place and then store the fermenter in a dark space that will maintain a constant room temperature.
Allow the mix to ferment completely (approximately 10-14 days) until there is no visible activity in the airlock for 2-3 days.
Filter the fermented brew through 2-3 layers of gauze (a cheesecloth should work). Squeeze the pulp thoroughly. If you don’t filter it, the brew will burn in the process of distillation, which will cause the moonshine to have a bitter taste and unpleasant odor.
Distill as you normally would to obtain a desired flavour.
- Your final proof and flavor will largely depend on the type of still used.
- Make sure to pick only ripe bananas that are full of flavor. Avoid the green ones.
- The moonshine is good to drink right after distillation, however, you can play around with barrel-aging to get a more complex flavor.
- Picking the right type of yeast will have a significant impact on flavor, so we recommend doing your research first.