Banana Liqueur (No Added Sugar)

Making a refined sugar free and low carb banana liqueur has never been easier. Sure, it does take a few days to infuse, but in no time you will have a homemade (sweet but not sugary) dessert shot or flavored spirit to add to fruity drinks like these rum runners!

We love a delicious cocktail, as you may have noticed by some of the content on our site! It gets a little tiring with all of the added sugar that's found in nearly every mainstream liqueur on the market. Why not make your own banana liqueur (also known as crème de banane).

Trust us when we say it's almost too easy... like, actually! You just need a little bit of patience and only 5 ingredients to make it happen. We use real fruit to create this super special banana liqueur recipe.

Love making your own mixers and liqueurs? Try our sugar free grenadine, or this homemade creme de mure (blackberry liqueur).

Ingredients:​

• Bananas - Ripe bananas will yield the sweetest result!
• White rum- You could also use spiced rum if you prefer a warmer, spiced flavor to this liqueur. Just keep in mind that most brands of spiced rum have added sugar. If this doesn't bother you, feel free to use that instead and just adjust your final macros.
• Water- To dilute the liqueur and dissolve the sweetener.
• Allulose- Is our preferred sugar free sweetener for syrups and things like that because it won't crystallize. Feel free to use whatever you prefer if you aren't a fan of allulose. We find the flavor to be very mild, sweet and pleasant with no aftertaste. It can cause intestinal distress for many people if consumed in large quantities.
• Vanilla extract- Optional to deepen the flavor!

Instructions

Mash bananas in a bowl. Add to a large jar, then cover with rum, shake and stir to combine. Put the lid on and put away in a cool, dark place for a minimum of 3 days, (preferably 7 days). 

When time is up, strain bananas away from the rum mixture, discarding banana. You may need to use cheesecloth to avoid getting fruit sediment in the mixture. 

In a sauce pan, make your simple syrup by heating water to a boil, removing from the heat, then stirring in allulose. Allow to cool for a bit, then add in optional vanilla extract and stir. 

Add simple syrup mixture to banana rum mixture, and shake to combine. Allow the flavors to meld for a day or so for best results. Store in a glass container in a cool dark place for up to 1 year! 

Add to various cocktails like this delicious rum runner!

Tips & tricks

Here are our top tricks for making the best creme de banane.

• You can add just a splash of banana flavor or extract to really ramp up that banana flavor.
• Store this in a cool dry place.
• Strain as much of the banana sediment as you can away by use cheesecloth.

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Until Next Time,
Briana & Chamere