Banana wine

Anaerobic fermentation of green or cooking banana puree with Saccharomyces cerevisiae produces banana wine.

Overripe banana can also be utilized for wine making, but sugar has to be added to increase soluble solids. Banana wine played a prominent role in the ritual and social events of the major interlacustrine kingdoms of East Africa.

In Africa, the popularity of banana wine has, since the colonial period, given rise to periodic official alarms over the extent to which people concentrate on growing bananas for this purpose rather than as a food stuff.

During the pass millennia, banana wine came to the fore in both east and west Africa. Starches in bananas naturally breakdown into sugars as the fruit ripens, leaving a sweet pulp inside the darkening skin. That makes it challenging to peel and eat an overripe banana but facilitates the production of a fermented alcoholic beverage.

The Haya people of Tanzania have very specific rules governing the consumption of banana wine. A man sip his through a reed drinking tube from  a gourd with a long narrow neck.

Women can drink either form a banana -leaf cup or a short-necked gourd but must not use a straw.
Banana wine

Banana drinks

The banana is mentioned in the Buddhist Pali texts found in Ceylon, one of these describing, among other things, a heady beverage derived from the banana which the monks would drink on feast day.

Bananas are great mixes. They can be mixed with strawberry, raspberries, cherries, apples, coconut – they adore ice cream, buttermilk, milk, yoghurt cocoa and chocolate.

Ripe bananas are best for virtually every conceivable shake and cocktail and just as with the sweet and savory recipes, the fruit fuses so well in all drinks that the mixes are literally endless.

Banana wine
Banana wine is produced in relatively warm areas, and the juice is considered ready for drinking in two or three days and spoils in around five days.

In several parts of Africa, the fruit of various banana species are crushed to extract a juicy, which is used to produce a fermented beverage.

The use of bananas to produce beverage alcohol is reported in a smaller scale in Nigeria, Benin, and the Democratic Republic of Congo.

Banana juice
Traditionally, banana juice is extracted using a technology based on physically working the pulp, and this process has been mechanized.

Banana juice has been known to ease the suffering of people who have colitis and heartburn. It is an excellent source of potassium and vitamin A and a number of other beneficial elements.
Banana drinks