How long should bananas, vanilla and cacao nibs infuse in vodka?

Expanded Explanation

A 14 day infusion is a good starting point for ripe bananas in vodka because the fruit releases flavour quickly while still giving enough time for the vanilla, lemon zest and cacao nibs to integrate. Bananas are soft and high in moisture, so they do not need a very long maceration. Longer extraction can increase body, but it can also create more sediment and a heavier cooked-fruit character.

Vanilla can usually remain in the jar for the full 14 days, especially when only half a pod is used. Lemon zest should be thin and free from white pith, as the pith can add bitterness. Cacao nibs are more powerful than they look; 10 g can add attractive chocolate depth, but if the infusion starts tasting too dark or bitter after the first week, the nibs can be removed early.

The best method is to taste the infusion after 7 days, then again near day 14. The banana should remain the main flavour, with vanilla and cacao acting as supporting notes. If the aroma is ripe and rounded, strain rather than extending the maceration unnecessarily.