Since bananas are some of the cheapest fruits in many places, it makes this banana wine recipe very cheap. Bananas have proven to be great for making wine and mixing with other fruit wines. Banana blends so well with other fruits and spices that the possibilities for this recipe are endless. You’ll often see recipes for other fruity wines, especially floral wines that require the addition of bananas, as they add sweetness and subtle flavour to otherwise inexperienced wines.

After buying bananas, you need to keep them to ripen for a while. The riper, the better it is to make wine and make sure that bananas don’t completely turn black. 


1.5 kg bananas

900g sugar

4.5 litres water

1/4 tsp tannin

3 tsp acid blend

1 tsp yeast nutrient

1 Campden tablet

1/2 tsp pectic enzyme

1 yeast sachet 


  • Bring half the water in the large pot to a boil. While the water heats up, cut the bananas with the skin and place them in the waterproof bag. Immerse the drained bag in boiling water and cook for 30 minutes.
  • After 30 minutes of cooking, remove the pan from heat. Take the tight bag of bananas and set it aside. Into a sterilised fermentation bucket, pour the liquid from the jar and then add the sifted bag with the bananas.
  • Take the remaining half of the water and add the sugar to the pan of water. Bring to a boil and stir to dissolve the sugar and prevent it from burning. Simmer for a few minutes, remove from heat and place everything in the fermenter. Add tannin, acid blend, yeast nutrient and allow to cool at room temperature.
  • After cooling, add the crushed Campden tablet and mix well, let stand for at least 12 hours.
  • After 12 hours, add the pectin enzyme and mix well. 24 hours after adding the pectin enzyme, sprinkle the yeast over the surface and cover. Fermentation begins after a few days.
  • Let the fermentation continue for a week, stirring daily, then remove the sieve and the remaining banana. Let it prepare for another 3 days and the fermentation should stop completely. At this point, you can pour the banana wine into a semi-dry bowl.
  • Leave the wine for 3-4 months and pour it once or twice into an uninfected bottle after the formation of the sediment.
  • After that, you are ready to bottle the wine for a minimum of 4 or 6 months. 

It’s advisable to reserve a few bottles for a few months, and you’ll find that banana wine improves with age, up to a few years.