TravelTalkOnline Forums People Talk Recipes Banana Vanilla Rum

This has gotten lost a couple of times, so I thought I'd post it here. I'm not sure who originally wrote the recipe..Todd, maybe?

Banana Vanilla Rum...from a previous post

1.5 liter bottle of Meyer's dark rum.
2 vanilla beans
2 bananas
one empty 1.5 liter bottle (dark glass if possible)
5 cups water
1 cup sugar (or two if you have a sweet tooth)
heat water and dissolve sugar to make a sugar syrup
split rum equally between the two bottles
split sugar syrup equally between the two bottles
split banana to fit through the neck of the bottle and put one banana in each bottle
split each vanilla bean length wise and put one bean in each bottle
put the bottles on a sunny window ledge and rotate once a day...

And here's the hardest part...wait at least three weeks (longer is better)!!!!

That sounds great! Myers is our favorite, next to Ma Dou Dou, of course <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

Georgia,
We made this a couple weeks ago... EXCELLENT! KUDOS!
Very close to MaDouDou!

The only thing I changed was I used 4 cups of H2O rather than 5 cups...

Brian, I can't take credit for that recipe. Someone else posted it here a while back, and I just moved it over to this forum as it kept getting deleted from People Talk. I'm not sure whose recipe it was originally..I was thinking maybe Todd had posted it as he's always making homemade alcohol concoctions. <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

It really is good! KUDOS to whoevers recipe it is!
BUT thanks for posting it here Georgia!

OH yeah... another thing I did differently...
I added the split vanilla beans to the sugar syrup while heating it up...
That infuses the vanilla in the syrup...

I'm hoping to start a batch of this soon--how ripe should the banana be? Green? Yellow? Brown?

Thanks.

I use yellow, with a few zits...

Thanks. I received my shipment from Arizona Vanilla on Friday, and you are SO right, the beans are amazingly fragrant and soft. I have a banana at just this stage, so banana vanilla rum, here we come!

Where in Arizona did you order vanilla bean from?

Thx

Arizona Vanilla Company ...
They are inexpensive and very good! Very Fresh...
I prefer the Mexican Vanilla Beans over Madagasgar or Tahitian or Hawaiian or any others...
The Mexican beans are larger and have a stronger flavor... and are very moist, great for making the rum...

After my own tweaking...
when I make the MaDouDou Banana/Vanilla I change the ingredients a little...
First, I use Mt. Gay Rum rathe than Meyers...
I cut down on the water by a cup and use Light Brown Sugar instead of white sugar...
and, if I can find, them I use some of those little "Baby Bananas"...

and I add the split vanilla beans to the water then I heat it to dissolve the sugar...


1.5 liter bottle of Mt. Gay rum.
2 vanilla beans (split lengthwise)
4 baby bananas (two for each bottle)
one empty 1.5 liter bottle (dark glass if possible)
4 cups water
1 packed cup Light Brown Sugar

I also use a split vanilla bean to make Vanilla Sugar...
Just fill a Mason Jar with white sugar, insert a a split vanilla bean... wait about two weeks...
YUMMMMMM!!! It's great for Hot Tea... or making cornbread! many other uses also...

Making your recipe right now... I loved Ma Doudou banana rum.
2-3 months will be hard to wait!
Also making a batch with fresh mango. We'll see!
-Katherine

Greetings!
Just assembled the recipe. I also used those "baby bananas" from my yard. Truly tasty strain. I was wondering; does this get filtered at any point? Thanks for your attention!

No, there's no filtering involved.

Ok, great! Thanx! But I wonder;
1. Most recipes call for infusions to be stored in a dark place but this one instructs to keep it near a sunny window. Won't the sunlight & heat damage it? Or does it help it in some way?
2. How long could my infusion possibly last?

Sunlight works well, and doesn't damage it...
Can't tell you how long it will last, as once it's ready, it is immediately consumed...

Ok! I will experiment with the sun!!! I'm going to give some as gifts so it won't last long anyway! Thanks everyone for your help!!!!

I found a recipe saved on my computer for Banana Vanilla Rum from "OhDrinkBoy", so maybe he was the one that recreated the recipe. But I also saved a comment with the recipe that thought the sugar content was way too high and changed it to 3.5 cups of sugar / splenda and that worked out well.

My oops, I just posted the 3.5 cup sugar / splenda change for this recipe, when the posted recipe only uses 1 cup of sugar.

This is the recipe I had copied previously on my computer.

2 vanilla beans, split in half
3 coarslely cracked black peppercorns
2 C water
4 1/2 C sugar
4 bananas, peeled and cut into four pieces (lengthwise so they fit in the bottle)
1 pinch of salt
2 (750 ml) bottles white rum
1 (750 ml) bottle dark rum

Scrape the vanilla bean to release the seeds. In a large pot mix the vanilla bean pods, seeds, peppercorns, salt, water and sugar together. Bring to a boil on medium high heat until sugar syrup is thick. Add the banana and remove from the heat. When the banana syrup is cool, add the rum. Stir well to incorporate the syrup and the rum. Wash your storage bottles well and make sure they are dry. Place pieces of fruit and spices in each bottle and top with the flavored rum. Screw cap back and store until needed.

Drink the rum at room temperature in a small shot, and don't eat the fruit, it tastes awful.

The comments -- one reader changed the recipe to use 5 vanilla beans, 6 coarsely cracked peppercorns (tap with meat tenderizer to crack), 3 1/3 cup water, and 3 1/2 sugar / splenda blend. Everything else the same as recipe posted above.

I tested a lazy man's banan vinil last night and it comes close to passing the test.
I used 1 liter of Bacardi Select rum.
0.5 liters of Banana liqueur.
0.1 liter of Vanilla extract.
It is pretty close to Ma Doudou

some caramel extract goes great in this as well.

What are most peoples results with "sunny window" versus a dark place?

I'm leery of the sun exposure....? <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
Especially considering the instruction to use a dark bottle. I'm confused...lol.