Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

What can I do with this? - Vodka Soaked Bananas


Home Cooking 12

What can I do with this? - Vodka Soaked Bananas

luciaannek | Mar 29, 2013 09:35 AM

I am in the process of making banana infused vodka. I've made it a few times now and I just love it! I usually soak a bunch of bananas for 2 weeks or so, then strain them out and add more bananas and let that soak for 2 more weeks. The result is light caramel colored, floral, and shows the most sophisticated side of the humble banana.

Until now, I've throw out the vodka soaked bananas, but I was wondering if chow might have some ideas for a way to use them. Because I double infuse, I do lose quite a bit of vodka to the bananas. Just for background: the bananas have been soaking for about 2 weeks, and they get soft and puffed up. They lose most of their structural integrity, and their flavor is mostly absorbed by the vodka. The one on the top tend to turn a dark color (even though I use a weigh to keep them all submerged), but most of the bananas stay normal color.

I've had two basic ideas, both of which could get weird. The first is to mash them up and cook them in a pan to dry them out and evaporate some of the alcohol. I figured it could use this banana mash in baking or over ice cream or yogurt. I'm not sure how alcoholic it would stay.

They idea that my roommade had was to run them through my centrifuge juicer and use the liquid to make a cocktail of some sort or even add this back to the infused vodka. This seemed reasonable, it will likely be very alcoholic with some banana flavor, but somehow it seemed weird.

Anyway, let me know if you have any ideas!


Want to stay up to date with this post?

Recommended From Chowhound