Banana Syrup For Coffee
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I can’t stop making this banana syrup. Made with real banana and hints of butter, cinnamon, and vanilla, it tastes like banana bread for your coffee. This syrup comes together in minutes and makes just enough to get you through the week.
I’ve been adding this banana bread syrup to my coffee every single day, no exaggeration.
Banana bread lattes are everywhere right now, and this syrup makes coffee at home taste like an actual loaf of banana bread.
This recipe uses real bananas, brown sugar, cinnamon, and a little butter extract for a smooth, bakery style flavor (no chunks). After just 5 minutes on the stove, it turns thick, sweet, and smells just like homemade banana bread.
Use it to sweeten homemade sweet cream cold foam or stir into your morning coffee creamer. Cozy, easy, and honestly hard to stop making.
Ingredients You’ll Need
I like to keep this banana syrup very simple using ingredients you have on hand. And if you’ve made my vanilla syrup or brown sugar syrup, you already know I love a homemade coffee syrup that doesn’t taste artificial, and this recipe is no different!
- Banana- you’ll need one very ripe (I’m talking browned, spotty, very soft) banana. I use a medium to large sized banana. If you have frozen bananas, you can use those too! No need to thaw first, they’ll cook down in the syrup.
- Brown Sugar – to replicate the flavor of homemade banana bread, I prefer brown sugar. It makes the syrup extra cozy and deepens the flavor. Light or dark brown sugar works, and if you don’t have brown sugar on hand, feel free to use white sugar.
- Water – Water helps with the consistency of the syrup and keeps the syrup from burning.
- Cinnamon, Vanilla Extract, Butter Extract – This combo makes the syrup taste like banana bread rather than just banana. The butter extract is optional, but I love using it in coffee syrups (like sugar cookie syrup) because it adds buttery flavor without real butter turning chunky in the syrup when it gets cold. You can leave it out or swap in almond extract instead.
How To Make Banana Coffee Syrup
Step 1
Add the brown sugar, water, banana, and cinnamon to a medium saucepan.
Bring to a simmer and mash the banana.
Cook for 5 minutes until the sugar dissolves and the mixture thickens slightly.
Step 2
Place a strainer over a measuring cup, and pour the mixture through the strainer. Use a silicone spatula to press out as much liquid as possible. Compost the leftover mashed banana or stir it into pancakes.
Step 3
Stir in the vanilla and butter extract. Let the syrup cool completely before storing it in the fridge.
Storage
After the banana syrup has cooled completely, store it in an airtight jar in the fridge for up to one week.
Tips
- Use very a ripe banana. It should be brown, spotty, and soft. This will give you the most banana-y flavor, and it will make the banana easier to mash!
- Add the extracts after cooking. This will keep the flavor in the syrup instead of cooking out on the stove.
- Separation during storage is expected. Give the syrup a stir before using it.
- To make a sugar free syrup, swap the brown sugar 1:1 with a brown sugar substitute.
Uses For Banana Syrup
- Essential for a homemade Banana bread latte, which flavors both the iced espresso and a banana cold foam.
- Use banana syrup to replace the vanilla in homemade cold foam
- Flavor iced coffee, cold brew, or homemade shaken espresso
- Drizzle over buttermilk pancakes or waffles.
More Syrups For Coffee
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Banana Bread Syrup Recipe
Ingredients
- 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 (optional)
Instructions
- Add the brown sugar, water, banana, and cinnamon to a medium saucepan over medium heat. Bring the mixture to a simmer and use a fork or potato masher to mash the bananas into very small pieces. Let the syrup continue simmering for about 5 minutes, until the sugar is dissolved and the mixture smells like banana bread.
- Place a fine mesh strainer over a measuring cup or bowl. Carefully pour the syrup through the strainer. Use a spatula or spoon to press down on the banana pulp and extract as much syrup as possible. Discard the leftover mashed banana, or use it in or on top of pancakes.
- Stir the vanilla and butter extracts into the strained syrup. Tip: Don't add the extracts while the syrup is simmering, or the flavor will evaporate.
- Let the banana syrup cool completely before transferring it to a jar or airtight container. Store in the refrigerator until ready to use. Discard any unused syrup after a week.
