7 medium-sized, ripe bananas
2 cups (400g) sugar
2 cups (500ml) alcohol
2 cups (500ml) water
1 tablespoon vanilla essence
Mix water and sugar in a small saucepan and bring to the boil.
Keep boiling for 5 minutes to make a light syrup.
Remove from heat and cool completely.
Peel bananas and cut them into thin slices.
Place them in a jar.
Pour syrup over them.
Add vanilla essence and alcohol.
Stir until well mixed.
Close the jar and set aside to macerate for two weeks.
After this period, strain and filter the mixture using a paper filter.
Pour liqueur into a bottle, close and reserve for another week before tasting.