This fizzy Banana Cream Pie Kombucha tastes like a dessert. It is made with bananas, homemade kombucha, maple syrup, and vanilla.
This Banana Cream Pie Kombucha is dessert in a bottle. It's got creamy banana, sweet maple syrup, and rich vanilla.
After making Banana Kombucha, I knew a cream pie version was in order.
My Banana Cream Overnight Oats has similar flavors.
Another healthy banana recipe to try is my Banana Ice Cream with Chocolate Peanut Butter Sauce.
❤️ Why You'll Love It
- It tastes like dessert in a bottle.
- It is cheaper than store-bought.
- It is simple and easy to make.
Two Types of Fermentation
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
For the second fermentation, you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.
You can ferment the flavored kombucha for up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Bananas: You can use fresh or frozen bananas. Make sure to thaw them first if you use frozen.
- Maple syrup: Adds sweetness. You could also use agave syrup or vanilla simple syrup. If you use vanilla simple syrup, you won't need vanilla extract.
- Vanilla extract: Enhances flavors.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Step 1: Pour 1 mashed banana, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup into each bottle.
Step 2: Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing-top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
- Shake the bottle before pouring a glassful. The ingredients will settle to the bottom.
- Strain if desired.
- You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
- Refrigerate after the kombucha is done fermenting.
👩🏻🍳 Recipe FAQs
I like to ferment for 3-5 days, but you can ferment for as long as 14 days. It depends on the climate you are in.
You only use the kombucha scoby in the first fermentation. The freshly made homemade kombucha feeds off sugar from fruit and/or sweetener in the second fermentation.
5 Secrets To Making Kombucha
Kombucha just got easier!
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Other Kombucha Recipes
If you tried this Banana Cream Pie Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Banana Cream Pie Kombucha
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- If using frozen bananas, allow to thaw first.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Puree bananas with a fork.
- Pour ½ cup banana puree, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.