Iced Banana Bread Latte (Starbucks Copycat).

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A glass of iced coffee topped with thick, creamy foam sits on parchment paper, with bananas and a striped cloth in the blurred background.

Iced Banana Bread Latte (Starbucks Copycat).

A cozy Starbucks copycat iced banana bread latte with homemade banana bread syrup, espresso, and a banana cold foam that tastes just like banana bread.

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Prep Time: 5

Servings: Latte

Author: Michelle

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.

Cuisine American, Coffee

Course Beverages, Breakfast, coffee, Sweets

Nutrition