Homemade Banana Bread Latte
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Banana Lattes have taken over coffee shops everywhere, but now you won’t have to leave the house to get your hands on one. If you love cozy homemade lattes, banana bread, or fun coffee shop flavors, this iced banana bread latte is absolutely worth making.
I’ve recreated many specialty coffee shop lattes over the years…from cookie butter lattes to brown sugar shaken espressos, but this banana bread latte is easily one of the coziest coffee recipes I’ve made at home.
Instead of blending actual banana into coffee I rely on a simple syrup for flavoring. This recipe uses a quick homemade banana bread syrup, adapted from my brown sugar syrup recipe but adding a ripe banana, cinnamon, and butter extract to get that banana bread flavor.
But the star of the show is the copycat Starbucks banana cold foam on top. I’ve adapted this recipe from my strawberry cold foam recipe using the banana syrup in the place of jam. The foam drives that banana bread flavor home and makes a simple at home iced coffee taste like something you’d pay $7 for at a coffee shop.
Ingredients You’ll Need
- Banana Bread Syrup– This homemade banana syrup flavors the latte and banana cream on top. Made with a ripe banana, brown sugar, cinnamon, butter extract, and vanilla. It gives the drink a homemade banana bread flavor and mixes smoothly into the espresso.
- Espresso or Strong Coffee- Espresso balances the sweetness of the syrup and cold foam. Strong brewed coffee, cold brew, regular, or decaf coffee all work well too.
- Heavy Cream- Heavy cream helps create a thick, silky foam that sits perfectly on top of the latte.
- Milk- For the foam, I use low-fat or nonfat milk since that’s what Starbucks uses for their banana cream cold foam.
Milk Note: This latte recipe only uses the banana cold foam as the creamer, but if you prefer a milkier latte, simply pour extra milk over the ice before adding in the espresso and foam.
How To Make A Banana Bread Latte
Step 1:
Add ice to a large glass. Brew two shots of espresso and pour it over the ice.
Add the banana syrup to the espresso.
Step 2:
Make the banana cream cold foam: combine banana syrup, low-fat milk, and heavy cream in a jar or small bowl.
Use a handheld frother or whisk, and whip the foam until it’s thick and creamy.
Step 3:
Pour the banana cream over the top of the ice and coffee.
Sprinkle with cinnamon (if you want) and enjoy immediately.
Hot Banana Bread Latte
Simply brew hot espresso over banana bread syrup in a mug. Warm the milk, heavy cream and add the banana syrup. Froth the mixture until foamy. Pour into brewed espresso and enjoy!
Tips
- For the best cold foam, make sure the syrup, cream, and milk are cold before frothing.
- The cold foam should be thick, creamy, and pourable, not stiff like whipped cream. For a thicker foam, add an extra tablespoon of heavy cream.
- This recipe works well with espresso, cold brew, or strong brewed coffee, including regular or decaf. If using brewed coffee or premade iced coffee, use 1/3 to 1/2 cup depending on how strong you like your latte.
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Banana Bread Latte
Equipment
- 1 milk frother, small blender, or a whisk for the foam
Ingredients
Banana Bread Syrup
- 1/2 cup dark or light brown sugar, firmly packed
- 1/2 cup water
- 1 very ripe banana, medium to large size
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon butter extract
Iced Coffee Base
- 2 shots espresso (2 ½-3 ounces) or 1/3 cup strong brewed coffee
- 1 tablespoon banana syrup
Banana Cream Cold Foam
- 2 tablespoons heavy cream
- 2 tablespoons low fat milk
- 2 tablespoons banana syrup
- Ground cinnamon (for garnish)
Instructions
Make the banana bread syrup:
- Add the brown sugar, water, banana, and cinnamon to a medium saucepan over medium heat. Bring to a simmer and use a fork or potato masher to mash the banana into very small pieces. Continue simmering for 5 minutes, until the sugar is dissolved.
- Place a fine mesh strainer over a measuring cup and carefully pour the syrup through the strainer. Press the banana mixture through the strainer to extract as much liquid syrup as possible. Discard any banana pulp.
- Stir the vanilla and butter extracts into the strained syrup. Let the syrup cool completely, then transfer to a jar or airtight container and refrigerate until ready to use.
Make the banana coffee:
- Fill a large glass with ice.
- Brew two shots of espresso and stir in 1 tablespoon of the banana bread syrup. Pour the espresso mixture over the ice.
To make the banana cream cold foam:
- Add the heavy cream, low fat milk, and 2 tablespoons of banana syrup to a jar or glass. Use a handheld frother or small whisk to froth until thickened and creamy. Note: The foam should be creamy and pourable, not thick like whipped cream.
- Pour the banana cream foam over the iced espresso, top with a sprinkle of cinnamon, and enjoy.
Notes
- The banana cream is the only milk in this latte. If you want your latte creamier, add 1/2 cup of the milk of your choice to the ice. Then add the espresso, syrup, and cold foam.
- You can use 1/3 to 1/2 cup of strongly brewed coffee (regular or decaf), iced coffee, or cold brew coffee in the place of espresso.
