What is/are components of banana that enable it to be vinegar?for SIP?

The components for vinegar is alcohol and bacteria. Specifically acetobacter acidophilus bacteria known as mother of vinegar. A banana has sugar, you need to add yeast to that to make alcohol, then you can add acetobacter to make vinegar.

As for bananadine, it is fictitious. It is supposedly a psychoactive compound found in banana peels. it however does not exist. Its origin is actually a joke about governmental regulations about things that grow naturally. But the banana, contrary to popular culture myths, do not contain any psychoactive compounds.

The enzyme amylase is found in the skin of the banana. This will convert the starches in the fruit of the banana into sugars which will ferment. Once all of the sugars have been consumed, the fermentation process (most likely wild yeast) will begin to consume a portion of the alcohol before the process stops. This exhausted yeast/fermentation stage results in vinegar.

Good luck.

Sugar. THe sugar is fermented by yeast, to make alcohol and then lactobacillus turns the alcohol into vinegar.

http://www.agripinoy.net/making-vinegar-from-banan...

I wouldn't use that recipe. Banana peels tend to have a lot of pesticides in it.

sorry, it was acetobacter, not lactobacillus that makes vinegar.

SKIN!