Banana Kombucha

Banana Kombucha is the flavor you didn't realize you wanted! With a mild banana flavor, it is irresistible.

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Of all the kombucha flavors I've experimented with I did not expect to like banana. Mild sweet banana mixed with sweet tart kombucha is surprisingly good, and a flavor to add to your list of go-to flavors.

You can use fresh or frozen bananas, which makes it really convenient. That way you always have a ripe banana.

I always have frozen bananas on hand because I add them to my daily smoothie.

For other banana recipes, try my Kombucha with Banana Cream Pie flavors, Banana Overnight Oats with Coconut Milk, or my Peanut Butter Porridge.

Instead of throwing away the banana peels, make a Banana Skin Curry!

Jump to:

❤️ Why You'll Love It
Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
🥣 Supplies
🔪 Instructions
How Long Does It Take To Get Fizzy Kombucha?
💭 Tips
👩🏻‍🍳 Recipe FAQs
Other Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It is cheaper than store-bought and you can customize it to your liking.
It has a mild sweet banana flavor.
You can use fresh or frozen bananas.

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 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.

🧾 Ingredients

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Banana: Ripe bananas work best. You could also use frozen bananas.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip-top lids
Measuring cup

🔪 Instructions

Pureed banana being poured into a funnel into a bottle.

Step 1: Pour banana puree into each bottle.

Kombucha being poured into a funnel over a 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 so that you don't have a mess.

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.

💭 Tips

Use ripe bananas. They have more sugar.
Strain the banana after fermenting, if desired.
Refrigerate after the kombucha is done fermenting.

👩🏻‍🍳 Recipe FAQs

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 it 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.

5 Secrets To Making Kombucha