The Scientific Reason Why Overripe Bananas Contain Alcohol

It is important to note the difference between naturally fermented banana liquor and popular banana-based cocktails. From banana daiquiris to banana bliss to Bahamian mamas, dozens of cocktails put the curvaceous yellow fruits front and center, as shown Punch. But these drinks use standard bananas or banana flavorings as an ingredient to enhance a cocktail, rather than using the fruit itself as a source of alcohol.

As with the sugar puree of other fruits, fermentation in bananas occurs when they are stored at warm temperatures, explains the National Research Council. Airborne yeasts convert the sugar in the fruit into alcohol and carbon dioxide, which is used to make wine or beer in some African countries, as shown in a YouTube video by Next media Uganda. The natural version of this process is known as ethanol fermentation, using the fructose, sucrose and glucose sugars found in bananas, according to Home Cooking Talking. They also contain yeast, which is added to spontaneous fermentation as they mature, resulting in around 0.2% alcohol by volume (ABV), per Abbeycare.

Should you be worried about consuming alcohol with overripe bananas? Compared to the 0.2% ABV of these fruits, non-alcoholic beer sold in the United States can contain up to 0.5% ABV, note Health Line. However, pregnant women and others sensitive to the effects of alcohol consumption are recommended to avoid even low percentages of alcohol from any source.

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