Homemade Gluten Free Banana Liqueur Recipe

Name: Gluten Free Banana Liqueur
Prep time: 7 min
Cook time: 40 min
Total time: 5807 min
Ingredients: 2 small ripe bananas (peeled, sliced and roughly chopped); 1-1/3 cups light rum; 1 cup simple syrup (see below); Simple Syrup Recipe (See above link)

Gluten Free Banana Liqueur

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

Course Adult Beverage

Cuisine American

Ingredient Keyword banana, breadcrumbs, simple syrup

Prep Time 7 minutes

Cook Time 40 minutes

Total Time 4 days 47 minutes

Servings 2 cups (16 fluid ounces)

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:

Simple Syrup Recipe See above link

Instructions

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.)
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 ,creating moisture in other recipes, and basting cake layers to soften crust or edges.)
Pour the chilled simple syrup into the banana mixture, cover, and shake to combine.
On day 4 or 5 strain the mixture using a fine mesh strainer. Discard the banana pieces.
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.
Store in an air-tight container in the refrigerator. While I do not advise it, I kept mine for as long as 2 years in the refrigerator and it was still delicious, though a little brown in color.

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.

Gluten Free Recipes Admin

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