Homemade Gluten Free Banana Liqueur Recipe

Last Updated on

Bananas foster, which is a dessert served flambe-style (on fire) requires banana liqueur. Unfortunately, it can be extremely difficult to find gluten-free. Making your own is so easy, and you save a lot of money. Rather than using vodka, this recipe calls for rum, which is naturally gluten-free (made from sugar, not grains*). Enjoy banana liqueur in my  Gluten Free Bananas Foster Recipe or as a dessert liqueur.

I have kept mine in my fridge for over two years and it was good.

Gluten Free Banana Liqueur Recipe

51

Prep Time: 7 minutes

Cook Time: 40 minutes

Total Time: 96 hours, 47 minutes

Yield: Makes 16 oz. (2 cups)

Gluten Free Banana Liqueur Recipe

An incredible gluten free banana liqueur recipe that will knock your socks off because it is so easy to make and is so declious!

Ingredients:

    For the Liqueur:
  • 2 small ripe bananas, peeled, sliced and roughly chopped
  • 1-1/3 cups light rum
  • 1 cup simple syrup (see below)
  • For the Simple Syrup:
  • 1 cup Simple Syrup Recipe

Instructions:

  1. Place the banana in a glass jar, add rum, screw the lid on tightly, and shake. Allow mixture to rest for 4 days, shaking about once a day. (Don't worry if you forget a day or two. Don't worry if it looks brown.)
  2. Any day prior to day 4, make the simple syrup and heat to about 205°F or until a light syrup forms, similar to the syrup in canned fruit. Refrigerate until chilled. (Make the entire recipe. It's great to have on hand for making cocktails and creating moisture in other recipes.)
  3. Pour the chilled simple syrup into the banana mixture, cover, and shake to combine.
  4. On day 4 or 5 strain the mixture using a fine mesh strainer. Discard the banana pieces.
  5. Line the strainer with 6 - 8 layers of cheesecloth. Strain the mixture again. (It will no longer be cloudy.) Store in the refrigerator 2 to 3 months. Shake before pouring. Use in a classic bananas foster recipe or serve as a dessert liqueur.

Tips

*Some makers of rum age it in barrels that were previously used to age whiskey. If you are extremely sensitive to gluten (cannot tolerate the allowed less than 20 parts per million), you should avoid such brands of rum. Check with each manufacturer.

I used overly ripe bananas and it still turned out very well. If your bananas are brown, the color of the liqueur may be a little darker/tanish yellow.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.