Fruit gets all kinds of different distillations into liquid, so how come nobody does bananas ? Maybe they're just hard to find, but is it really so complicated to enter bananas into a juicer on industrial scale ? People, and monkeys, would surely benefit from that extra potent potassium kick next to breakfast and that's before we even begin to consider the refreshment benefits on a hot summer afternoon with frozen icicle banana juice pops. Just a thought, they do milkshakes sometimes obviously so the cross-over seems like a market niche just waiting to be cornered. Banana juice.

Banana is grown in more hot even dry climates that does not have much rain all year round, so I guess it is just possible that banana does not have much water content that would be cost efficient to make juice of.
Also like banana goes bad in a short duration, IDK how it would affect but maybe it is also relevant.

Aye sounds reasonable. The pulpy residue from a process of extracting juice from millions of bananas (or however many are needed for a carton) can surely be repurposed for cakes, buns, sweeties and so on, even just a natural flavour alternatives. This may off-set some of the extra cost, plus cost efficiency will come down to the right markets and finding those willing to cough up for a prime draught of the right stuff. Brain storming ideas ...

Bananas are very hard to turn into a liquid compared to other fruits. Bananas are very starchy so that's why it's difficult to remove the water from it. Potatoes are also very starchy, and they hold on to their water unless you force it out by using boiling water or salt or sugars.

I've fermented a lot of things without adding yeast (there's naturally occurring yeast in our air). I never had to add water to ferment grape juice, apple juice, or raw milk. From what I'm reading, to make vodka from potatoes, one needs to ferment those potatoes and add water. The starches apparently turn into sugars that can then be turned into alcohol (a liquid). So I assume if you really wanted to turn bananas into liquid, you would have to make an alcoholic drink out of it to get rid of those starches that hold onto the water. You would still have to add water I guess but it's probably as close as you'll get. By the way, alcohol is produced when a fruit ripens.

If you really want a potassium "kick," it's probably better to just eat a piece of raw beef in the morning. You'll digest it easier and will absorb more nutrients than the banana. Better yet, why not just drink raw milk in the morning? Or if you really want that banana flavor, you can blend a banana with the milk.

If I wanted to turn banana into "liquid" I would put a ripened banana into a glass jar covered with a cheese cloth and let it sit there for a week. I assume that there would be some liquid that is let out as the starches turn into eatable sugars and then into alcohol. This is a pretty easy experiment to do. I have no interest in banana alcohol so it's not something I'd do.

Lovely breakdown, so one way would be discovering some sort of banana vodka. Interesting, quite the pivot but still heading in the general direction, and certainly worth some experimentation. The main obstacle appears to be the starch content there, and so far sugar ferment is the most sensible approach. Perhaps there are more amenable types or breeds of banana that will produce improved content depending on the extraction method; So if we put together a bottle of banana vodka, we can say a certain type of banana will be generally superior to others, which may also indicate, maybe there are types of bananas out there more willing to be 'juiced' too (just smashed to bits on a sieve). Definitely sense there are more opportunities waiting to be found for banana repurposing here ...