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    Home » Recipes » Kombucha

    Modified: Jan 1, 2024 · Published: Jan 15, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Banana Kombucha

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

    Banana Kombucha in mason jar with straw.

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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

    Ingredients for banana kombucha on a cutting board with labels.
    • 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.

    Flip-top bottle being popped open.

    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.

    1. 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.
    2. 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.
    Banana Kombucha in mason jar with straw.

    👩🏻‍🍳 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

    Pomegranate Kombucha in two glasses.

    Kombucha just got easier!

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    🌟Need a new kombucha scoby? I love to buy my scobys from Fermentaholics. They're inexpensive and my kombucha comes out great every time.

    Other Kombucha Recipes

    • Vanilla Kombucha
      Vanilla Kombucha
    • Kiwi Kombucha
      Kiwi Kombucha
    • Blueberry Ginger Kombucha
      Blueberry Ginger Kombucha
    • Lemon Turmeric Kombucha
      Lemon Turmeric Kombucha

    If you tried this Banana 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!

    📋 Recipe

    Banana Kombucha
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    5 from 2 votes

    Banana Kombucha

    Banana Kombucha is the flavor you didn't realize you wanted! With a mild banana flavor, it is irresistible.
    Course Drinks
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    fermenting 5 days days
    Total Time 5 days days 5 minutes minutes
    Servings 12
    Calories 90kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • 4 (25 ounce) bottles with flip top lids or other air tight bottles
    • Funnel
    • Measuring cup

    Ingredients

    • 12 cups homemade kombucha
    • 4 bananas (2 cups pureed)

    Instructions

    • 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 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.

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    Nutrition

    Calories: 90kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 141mg | Fiber: 1g | Sugar: 19g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
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    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Kombucha

    • Lemon Lime Green Tea Kombucha
      Lemon Lime Green Tea Kombucha
    • Lemon Green Tea Kombucha
      Lemon Green Tea Kombucha
    • Mango Green Tea Kombucha
      Mango Green Tea Kombucha
    • Raspberry Green Tea Kombucha in a glass with straw.
      Raspberry Green Tea Kombucha

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    Banana Kombucha

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