Overripe bananas, often relegated to the compost bin, hold a hidden culinary potential. By harnessing the power of infusion, we can transform these discarded fruits into a unique and flavorful ingredient: banana vinegar. This tangy and slightly sweet vinegar adds a delightful twist to salads, dressings, and marinades, while also offering a variety of health benefits.
Stories From The Kitchen:
As a dog mom to an adorable puppy who loves dehydrated bananas, I’ve always found creative ways to use overripe bananas. One day, I had the idea to dehydrate them fully, resulting in crunchy banana pieces that I could grind into flour. This flour became the base for delicious banana pancakes, a testament to the versatility of this humble fruit.
My kitchen adventures don’t stop there. I’ve also discovered a quick and easy way to make healthy homemade ice cream with overripe bananas. Simply freeze the bananas, then blend them with strawberries, raspberries, or any berries you prefer. Add a touch of honey if needed, and enjoy a guilt-free treat that’s both refreshing and nutritious.
Infusing Banana Vinegar
This recipe isn’t about fermentation; it’s about infusing the essence of bananas into vinegar to create a unique culinary delight. We’ll be using white balsamic vinegar for its mild flavor that allows the banana flavor to shine through.
FAQs:
Q: Can I use a different vinegar?
A: Yes, you can experiment with various vinegars, but aged white balsamic vinegar adds a hint of sweetness and a pleasing color to the final product.
Q: How long does the banana-infused vinegar last?
A: The vinegar doesn’t expire, but for optimal flavor, use it within a few months.
How to Make Homemade Banana Vinegar From Overripe Bananas
Equipment
Ingredients
- 4-5 overripe bananas peeled and mashed
- 2 1/2 cups white balsamic vinegar
- 1-2 dried chili peppers or fresh hot peppers optional
- 2 tablespoons honey
Instructions
- Prepare the Jar: Clean and sanitize the mason jar, lid, and ring.
- Combine the Ingredients: In the mason jar, combine the mashed bananas, white balsamic vinegar, honey and chili peppers (if using). Stir gently to distribute the bananas evenly.
- Initiate Infusion: Seal the jar tightly with the lid and ring. Shake the jar gently to encourage infusion.
- Infusion Process: Store the jar in a cool, dark place, away from direct sunlight. Shake the jar gently once a day for 2-4 weeks, allowing the flavors to meld and intensify.
- Straining and Bottling: After 2-4 weeks, taste the vinegar. When it has reached the desired level of flavor, strain the vinegar through a fine-mesh sieve into a clean bowl. Using a funnel, carefully pour the strained vinegar into storage bottles or jars.
- Storage: Store the banana vinegar in a cool, dark place. Properly infused banana vinegar can last indefinitely without refrigeration.
Video
Notes
- Use ripe or overly ripe, bananas for a sweeter vinegar.
- Experiment with different types of peppers for varying levels of heat.
- Add a touch of honey or maple syrup for a sweeter vinegar.
- Use the banana vinegar in salad dressings, marinades, or as a finishing touch on dishes.
- Salad Dressing Recipe:
- In a bowl, mix 1/4 cup banana-infused vinegar with 2 tablespoons olive oil.
- Add 1 teaspoon mustard and salt to taste.
- For an extra kick, include more fresh or dried peppers.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
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