Iced Banana Bread Latte (Starbucks Copycat)
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Starbucks just put their iced banana bread latte on the fall menu, but you don’t have to wait in line for one. This copycat lets you make it at home right now, with a banana cold foam that tastes just like banana bread. It’s a homemade latte you’ll actually crave.
I’ve recreated many specialty coffee shop lattes over the years, from cookie butter lattes to brown sugar shaken espressos, but this copycat Starbucks banana bread latte is easily one of the coziest coffee recipes I’ve made at home. I go to bed thinking about it.
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 using a real ripe banana, cinnamon, and butter extract to get that banana bread flavor.
The real star is the banana cold foam on top. I’ve adapted it from my strawberry cold foam recipe, using the banana coffee syrup in place of the jam. The foam is where most of the banana bread flavor lives, and it makes a simple at-home iced coffee taste like something you’d pay $7 for at a coffee shop.
Now that the banana bread Starbucks drink is out, it’s a good time to make one at home and taste them side by side (spoiler: this one’s better).
What’s In A Starbucks Banana Bread Latte?
Starbucks builds theirs with blonde espresso, banana syrup, milk, and ice, then tops it with brown sugar cream cold foam and cinnamon dolce topping.
My version moves banana syrup into the foam too, so the banana bread flavor hits on the first sip. If you’d rather match the Starbucks build, use the brown sugar cold foam version below.
Ingredients You’ll Need
- Banana Bread Syrup– This homemade banana bread syrup flavors the latte and banana cold foam 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 sweetened cold foam. Strong brewed coffee, cold brew, regular, or decaf coffee all work well too.
- Milk- For the foam and for the latte, I use low-fat or nonfat milk since that’s what Starbucks uses for their banana cream cold foam.
- Heavy Cream- This is just for the foam portion. Heavy cream helps create a thick, silky foam that sits perfectly on top of the latte.
How To Make A Banana Bread Latte
Step 1:
Add ice to a large glass. Pour the milk over the ice.
Add the banana syrup to the milk and ice.
Milk Note: For a “splash” of milk, I recommend using 1/4 cup of milk, since the foam is going to add a lot of creaminess. But if you like a milkier latte, or if you’re omitting the foam, use 1/2 cup.
Step 2:
Then add the espresso over the top of the syrup, milk, and ice.
Step 3:
Now it’s time to make the banana bread cold foam. This is the first flavor you’ll taste when you sip this latte.
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.
Pour the banana cream over the top of the ice and coffee. Sprinkle with cinnamon (if you want) and enjoy immediately.
Banana Bread Latte Variations
The banana bread syrup and the cold foam are the base of all kinds of variations. One thing to note, iced lattes get syrup in both the coffee and the foam since cold mutes flavor, so you’ll use more overall than the hot version.
Hot Banana Bread Latte
Simply brew hot espresso, and heat 2-3 tablespoons of banana bread syrup with 1/2 cup of milk. Froth the mixture until foamy (you will not need to make the foam for a hot latte). Pour into brewed espresso and enjoy!
Iced Banana Bread Chai Latte Recipe
Swap the espresso for 2–3 ounces of strong brewed chai or chai concentrate. Use 1/2 cup of milk, especially if you’re using concentrate. If your prepared chai is sweetened, use just 1 tablespoon of banana bread syrup so it isn’t too sweet; if your chai is unsweetened, use the full 2 tablespoons. Build it the same way over ice and top with the banana cold foam.
Iced Banana Bread Matcha Latte
Combine prepared matcha (2 ounces) and 1/2 cup milk with 2 tablespoons of banana bread syrup and pour over ice. Top with banana bread cold foam and enjoy!
Brown Sugar Cold Foam Version
If you want the foam to taste like straight brown sugar the way Starbucks does it, make a small batch of the syrup without the banana. Simmer the brown sugar, water, and cinnamon until dissolved, then stir in the vanilla and butter extract. No straining needed since there’s no pulp. My brown sugar syrup works here too.
Then use 3 to 4 tablespoons of banana syrup in the coffee instead of 2, since the foam isn’t carrying banana anymore. Froth 2 tablespoons of the brown sugar syrup with the cream and milk, pour it over the top, and finish with cinnamon.
Tips
- For the best cold foam, make sure the syrup, cream, and milk are cold before frothing.
- The cold foam will 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 1/4 to 1/2 cup depending on how strong you like your latte.
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Iced Banana Bread Latte (Starbucks Copycat).
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
- 2 tablespoons banana syrup
- 1/2 cup milk, use 1/4 cup if you just want "a splash"
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. *See notes for yield amounts.
Make the banana bread latte:
- Fill a large glass with ice. Pour milk over the ice and add 2 tablespoons of banana bread syrup.
- Brew two shots of espresso and pour over the syrup, milk, and ice. Then make the banana cold foam.
To make the banana cream cold foam:
- Add the heavy cream, 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
- You can use 1/4 to 1/2 cup of strongly brewed coffee (regular or decaf), iced coffee, or cold brew coffee in the place of espresso.
- Use a large glass so there’s room for the cold foam on top.
- The banana bread syrup makes enough for two lattes plus foam.
- For a brown sugar cold foam like the Starbucks version, use 3–4 tablespoons of banana syrup in the coffee and make a separate batch of the syrup without the banana for the foam.
