Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I've been thinking about making a wheat-beer with bananas and a little bit of chocolate malt. My question is can you mash bananas in the mash-tun to convert the sugars/starches and get more banana flavor into the brew?

I got the idea from my wife while I was looking at a dark wheat recipe. She was making chocolate covered frozen bananas for our girls and the wheat recipe had a little chocolate malt in it. I thought 'why not accentuate the banana flavor and aroma in the beer instead of trying to keep it down?'

Does anyone know if it is possible?


share|improve this question
End up trying anything out with the bananas? – Room3 Mar 30 '10 at 12:45
Yeah man, what did you do? How much did you use? When did you put it in (secondary?, mash?, flameout?)? How did it turn out? I'm excited to try this myself, any input would be greatly appreciated. – dzachareas Aug 3 '10 at 21:30
I have read that amylase can be found in the inside peel of bananas so adding bananas to the mash could definitely be an interesting thing to try, though I don't have any experience with it myself. – Mattress Sep 1 '10 at 15:06

I'm not sure about when you would want to include them in the process, but Wells makes a Banana Bread Beer, so it can definitely be done.

I also came across this article about a Hefeweizen mixed with banana nectar, like a banana version of the Austrian Radler, so you might be able to try incorporating it at the end of your brew somehow.

share|improve this answer
Thanks a lot. I really appreciate it. – Hugh Nelson Mar 13 '10 at 3:17

It can be done, as Seth pointed out when referencing Wells' offering. I don't know if you'd want to mash them, though, or if you'd just add them to the secondary. Bananas have a very strong flavor, especially ones that are flecked with brown. If you're going to try it, maybe you could also infuse some nut flavor and make a proper Bluth Banana Stand Ale.

share|improve this answer
Thanks. Never heard of the Bluth before. I'll look it up. – Hugh Nelson Mar 13 '10 at 3:18
imdb.com/title/tt0367279 – JackSmith Mar 15 '10 at 12:58
Funniest show ever made, that is until It's Always Sunny in Philadelphia came out. – dzachareas Aug 3 '10 at 21:12

Anytime I add fruit, I put it in the secondary after primary fermentation so the yeast is gentler on the fruit leaving more of the fruit flavor behind. I'll usually give the beer a week in the secondary before I add the fruit. Banana is a fantastic idea though, you guys have me excited. I'm going to try this out.

share|improve this answer

I've made a banana beer before. Lots of bananas & some brown sugar. It didn't taste like bananas (except a faint hint after swallowing). It tasted like a lo-dollar asti spumanti & ±13% (ok, so quite a bit of brown sugar). As close as I recall, 10 lb bananas, 5 lb brown sugar, 2 lb Munich malt (to do the starch conversion & give a whisper of that Munich flavor) in 5 gal. 150° mash 45 min (extremely difficult to lauter). boil to clean-break. EC-1118. This is from 10 year-old memory; the only part I fully recall is 13% & asti spumanti flavor.

share|improve this answer

I don't know why mashing them would add MORE banana flavor than using them in secondary. You'll get more sugar by converting what little starches remain in the fruit (depending on ripeness). But conversion of starch to sugar isn't related to how much banana flavor compounds are present in the fruit. Just "mash" them with a fork and put them in secondary.

share|improve this answer

Hey guys, I'm serious about this. Looking for suggestions on how many pounds of bananas to use. I don't want an over whelming banana flavor, just something nice to go with cocoa powder I'm going to add. I'm looking to use 3 oz. of cocoa powder and 3 lbs. of bananas. How does this sound? Anyone used bananas before? Didn't want to start a new question for this, but maybe I should have, let me know.

share|improve this answer
I'd actually suggest making a great chocolate based beer. Then adding banana extract at the time of bottling/kegging. I am sure you can find banana extract in the baking isle of any decent grocery store. You'll have much more control over the final product that way. – brewchez Aug 8 '10 at 1:00
Great idea, I appreciate your input. I think I'm going to do this instead. From the research I've been doing, it looks much easier to do it your way. I don't know why I didn't think of it. Thanks brewchez. – dzachareas Aug 9 '10 at 2:18

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.