How To Make Banana Extract

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Have you ever wondered how to make banana extract? Maybe you’re a fan of the song “Everyday is Like Sunday” by Morrissey, which could use an improvement thanks to banana. Here I will show you how to make banana extract!

Are you looking for an awesome homemade snack that can be enjoyed by kids and adults? I have got the perfect treat for you! Make your own fresh-flavored banana extract that is deliciously simple to make.

DIY: How to make homemade extracts with fruit and herbs

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Turn fruit and herbs into flavours you can use all year round.

Words: Jane Wrigglesworth

If you’re an avid cook, you probably use several food extracts in your baking. I frequently use vanilla, almond, peppermint, orange, and lemon extracts in cakes and icing. I’ve even used coconut extract when a recipe has called for coconut milk, and I didn’t have any; just mix coconut extract into plain milk as a great alternative.

It’s easier and cheaper to buy vanilla, almond, and coconut extracts than make your own. But if you have plenty of fruit or herbs, you can easily make other extracts yourself.

Extracts are a simple and easy way to create incredible flavourings that are far superior to the ones you can buy. You control the strength, quality, and taste combinations.

There are no artificial colours or preservatives, and it’s a great way to preserve the flavour of crops for out-of-season use. All you need are two ingredients: the fruit (or herb or nut) and alcohol. The only ‘equipment’ is a glass jar to store it in.

INFUSING WITH ALCOHOL

Alcohol acts as a preservative and gives your extract an extended shelf life. Vodka is the alcohol of choice because of its neutral flavour – it won’t intrude on the taste of the extract. White rum is another popular choice.

You can use other spirits, such as dark rum or bourbon, but they add a distinctive flavour to your extract (which you might like). Whichever spirit you choose, it should be at least 40% alcohol content (80 proof). If you can get it, 50% alcohol, or 100 proof, is best

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The process is simple: combine fresh fruit or herbs and alcohol in a jar and let it sit for a while. The longer the extract sits, the stronger the flavour. When the extract is at the strength you like, strain it through cheesecloth and discard the fruit, herb, or nut bits. Cheesecloth is ideal as it catches any small seeds from the fruit.

Store in glass containers in a cool, dark location. Small, thoroughly cleaned glass spice jars or empty extract bottles work well. Dark-coloured containers are best since sunlight can’t penetrate the glass, which will cause the contents to spoil.

Making alcohol-infused extracts is exactly like making herbal tinctures.

The basic steps are:

Add the fruits or herbs (mashed or chopped depending on the ingredient) to a glass jar, like a mason jar or an old, clean, jam jar. Pour the alcohol over your fruit or herbs – all the ingredients should be covered.

Screw the lid on tightly. Store in a cool, dark location – give it a shake once a day to help the infusion process.

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Some ingredients, such as mint, are best chopped, so they release more flavour.

The longer you leave it, the stronger the flavour – the final flavour should be almost unbearably strong. The storage times I recommend in the recipes below are the minimum.

6 extracts to make this summer

1. Blueberry, strawberry, cherry, and raspberry extract

Add ¾ cup fresh, mashed berries to a jar. Pour in 1 cup of alcohol. Store in a cool, dark location for at least eight weeks. Taste test after eight weeks

2. Mint/peppermint extract

Roughly chop 3 cups fresh mint. It’s important that it’s chopped and not left whole. Chopped mint releases more oil and gives the extract a stronger flavour. Combine the mint in a jar with 1 cup alcohol. Store in a cool, dark location for a minimum of 1 week before you begin taste testing it.

3. Orange, lemon, grapefruit, and lime extract

Combine ¼ cup citrus zest and 1 cup of alcohol to a jar. Make sure there’s no white pith from the zest, or it adds a bitter flavour to the extract. Store in a cool, dry location for at least 6 weeks.

4. Banana extract

Add 1 mashed ripe banana and 1 cup of alcohol to a jar. Store for at least 8 weeks in a cool, dark location, then taste test.

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5. Basil extract

Add 1 cup roughly chopped fresh basil to 1 cup of alcohol. Chop the basil to maximise the flavour. After 2 weeks, taste test for flavour.

6. Almond extract

Blanch 8 raw almonds to remove the skins. To do this, place the almonds in a saucepan of boiling water for 1 minute, then remove, run under cold water, dry, and rub off the skins.

When completely dry, roughly chop. Add to a jar with 1 cup alcohol. Store for 6-8 weeks before testing it for taste.

Banana Extract

Perfect for the treats you make, especially banana cream pie… YUM! We are all familiar with the taste of banana, but how about adding its great flavor to your clear beverages, to fillings, and much more! 

Ingredients:

  • 3/4 c of banana chips (they must contain no sugar or oil)
  • 1 cup of vodka.

Instructions:

  • Place contents in a glass jar with a lid.
  • Change out about every 3 weeks, done in approximately 2 months.

HOW TO MAKE HOMEMADE EXTRACTS (ANY FLAVOR!)

Pure, homemade extracts are easy to make and add better flavor to your cooking and baking. These simple instructions can be used to make any extract flavor using quality ingredients—no fillers, imitation flavors or corn syrup

Pure, homemade extracts are easy to make and add better flavor to your cooking and baking. These simple instructions can be used to make any extract flavor using quality ingredients—no fillers, imitation flavors or corn syrup!

A line of Homemade Extracts in multiple flavors in bottles.
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Have you ever wondered how extracts are made? Have you ever wondered why they are so expensive? It is probably because not that many people know how easy they are to make. Some of the extracts you get at the store have artificial flavors, colors, and even corn syrup! These easy homemade extracts use only Vodka and natural flavor, like lemon rinds, almonds, and vanilla beans. Because the ingredients are real and fresh, you can bet these extracts are healthier too. Don’t be afraid to try making these yourself-you will be glad you did and so proud when you use them in your own cooking!

DO I HAVE TO USE ALCOHOL TO MAKE EXTRACTS?

Vodka is the best way to make these extracts and it is about 40% alcohol. If you are worried about the taste, don’t worry. You can’t taste the Vodka once the extract is made. If you are worried about the alcohol, it is burned up when baked or cooked and is used in such a small amount that it is completely negligible. There is a way to swap out the alcohol with vegetable glycerin. You will want to use one part water and three parts vegetable glycerin in place of the Vodka. If it’s Vodka you object to, you can also use Bourbon, which will have a slightly noticeable, richer flavor.

WHAT IS THE DIFFERENCE BETWEEN PURE AND IMITATION EXTRACTS?

Imitation extracts use imitation flavoring along with an alcohol base. Pure extracts use real ingredients instead of imitation flavor, so they are healthier and tastier too! When you make these extracts, you will use actual almonds, lemon peels, and so forth.

WHAT KINDS OF BOTTLES SHOULD I USE TO MAKE HOMEMADE EXTRACTS?

You can find extract-size bottles in most cooking stores and online. Amber bottles are best as they block the light from impacting the extracts. Clear bottles are still an okay option and allow you to watch as the liquid changes color over time. The color is an indication of the developing flavor. You can find clear 8-ounce bottles HERE and amber-colored 8-ounce bottles HERE. Screw top lids are the recommended option when making extracts.

HOW LONG DOES IT TAKE TO MAKE EXTRACTS?

It only takes a few minutes to combine the ingredients for these extracts. The process by which the flavor is “extracted” from the ingredients, takes about 5 weeks.

SHOULD I STRAIN THE RAW INGREDIENTS FROM MY EXTRACT LIQUID?

The raw ingredients used to extract flavor need to remain in the vodka for a minimum of 6 weeks in order for the flavor to be fully extracted. Once the flavor extraction process is complete you can choose to strain the extract, removing the raw flavoring ingredient. The best way to do this is to place a fine-mesh strainer over a funnel and pour the extract from the original jar into a new, clean jar for longer-term storage or gifting.

INGREDIENT RATIOS FOR COMMON EXTRACT FLAVORS:

  • Vanilla Extract: 4 to 6 whole vanilla bean pods (3 to 4 inch) + 8 ounces vodka
  • Almond Extract:  1/2 cup raw unsalted slivered almonds +  8 ounces vodka
  • Lemon Extract: 2 lemon rinds, peeled into strips + 8 ounces vodka
  • Orange Extract: 1 large orange  rind, peeled into  strips +  8 ounces vodka
  • Mint Extract: 1 cup loosely packed fresh mint  leaves+  8 ounces vodka
  • Coconut Extract: 1/2 cup roughly chopped fresh coconut meat +  8 ounces vodka
  • Cinnamon Extract: 4 sticks whole cinnamon +  8 ounces vodka

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