One of the most fragrant of all bananas is the Mysore poovan banana. Known as palayankodan in Malayalam, Mysore kele in Konkani and poovan in Tamil, this tall banana grown traditionally in South India produces large bunches of medium sized fruits, which turn a golden yellow when ripe. If left to ripen on the tree itself, its very fragrance and the sweet and slightly tangy flavor attracts the birds and squirrels during the day and mice and bats at night. Mysore poovan banana plants grow in clumps and require little care or watering. The organic fruits are extraordinarily tasty and excellent in aiding bowel movement. The ripe bananas produce a delicious light wine with an exceptional fragrance and a lingering taste of fruity goodness on the palate. Banana wine is an excellent drink of good cheer for the festive season. Wish you all many sweet and memorable occasions during these holidays. Enjoy!
Banana Wine with Mysore poovan bananas
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 52 days |
| Servings | servings |
- 1.5 kg fully ripe Mysore bananas (peeled)
- 1 kg sugar
- 25 gm yeast
- 2.5 litres water
Ingredients
| |
- Chop the banana roughly to pieces and transfer to a porcelain jar or a food grade plastic jar (of at least 5 liters capacity).
- Tip in the yeast and mix it in thoroughly using a dry spoon. Cover with a lid and set aside.
- Pour the water into a vessel and set it on high heat. Tip in the sugar and stir till it dissolves fully.
- Once it comes to a boil, switch off the heat and cover with a lid.
- Let the syrup cool naturally (this may take around 5 to 8 hours).
- As soon as it reaches body temperature, open the lid of the banana jar and pour in the syrup. Close the lid loosely and cover the jar completely using a piece of black cloth.
- Keep in a cool, dark place, undisturbed for 45 days.
- At the end of the period, open the lid and sieve the contents through a muslin cloth or a clean, dry, close-meshed strainer and set aside to clear for a week.
- Now, gently and carefully, pour out the clear golden banana wine and store in dry glass bottles. Cheers!
- I do not add any spices or other flavoring agents while making this banana wine as they would only serve to ruin the superb natural fragrance and flavor of the Mysore banana.
- Ensure that the yeast used is fresh and active. To test, just add 2 teaspoonfuls of sugar and a teaspoonful of yeast to 100 ml. of lukewarm water and stir well. If the yeast is active, it will start to froth and rise in 10 minutes.
wow
thats an unexpected special ..
Thank you so much deeps! Life is full of surprises! 🙂
I am blown away by the recipe. I added fresh ginger during secondary fermentation. Many thanks
Hi i would like to ask what kind of yeast did you used? Is baker’s yeast would do?
Dear Micah, thank you for asking. Yes, baker’s yeast works great for this recipe!
Thank You From East Azarbayjan
Thank You From East Azerbaijan, what meaning of Serving Unit ? Bottle, Glass, Person?
Serving unit is glass. You should get 2.5 litres of excellent banana wine! Thank you for asking!
I found leaving the bananas in for 5 days and then filter in to a secondary works great to , Wilko wine yeast for me with brown sugar and rasins for better taste ( only cheap bananas availible 🙂 ) Also some lemon juice plus some tea for balanced flavour and some extra tannins !
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