Banana Bread Latte Syrup

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I had heard of the Banana Bread Latte from somewhere on social media and thought it would be a good place to start. While there technically is no bread involved in this recipe, it really nails the banana flavor and produces a real treat.

I will admit I didn’t really like the way this recipe turned out. A few months before, I had made a banana bread latte syrup that I liked better but couldn’t remember exactly how it was made. All I could remember is it contained butter, brown sugar, and banana (and a little bit of water). Unfortunately, I did not have any brown sugar on hand and my bananas were ripe but not overripe like those used for actual baked banana bread.

I will try again soon and post an updated recipe!

What Goes Into Banana Bread Syrup?

Maybe it is not that surprising that there is no bread in a banana bread syrup. Instead, a “baked pastry” flavor is obtained by brown sugar and (maybe?) the butter. The strong banana flavor is, naturally, obtained through bananas and I think the riper the bananas, the better.

I think it is kind of funny because I didn’t use brown sugar nor overripe bananas. Instead, I used regular cane sugar and ripe bananas.

I actually do not like the butter addition to the syrup because it adds fat that appears as oily bubbles on top of the drink. 

I think my next attempt will omit the butter and I’ll actually buy some brown sugar. Oh and my bananas will have ripened further.

Is This Just a Simple Syrup with Banana Added?

Yeah pretty much except it uses brown sugar and some maple syrup.

Step-by-Step Instructions

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Making this banana flavored simple syrup is pretty straightforward! Just simmer all the ingredients together to melt the sugar and then, unlike me, stop before it gets too thick.

Add the banana, preferrably mashed before putting them in the pot and butter.

Add sugar, water, and maple syrup

Bring to a simmer for about 5 minutes. The photos here show a result of being simmered too long.

Strain through a sieve to get whatever liquid remains.

Pull a shot and add the syrup before adding hot milk. Don’t add too much so it doesn’t get too sweet!

Why does it look so bad?

I know right? It’s funny how it turned gray. But here’s what I learned while making this:

1. I simmered the solution for too long. The “syrup” was too gloopy and didn’t strain well. I think I left a lot of product in the banana mash. Next time, I’ll simmer for less time so the viscosity is lower and it is more of a syrup.
2. Brown Sugar really shouldn’t be substituted with pure cane sugar. I knew it wasn’t the same and I knew it wouldn’t be as good but it was VERY apparent.
3. Overripe bananas are a must. The banana flavor was there but it wasn’t as in your face as I wanted.

Be sure to check out my next attempt if you want to see a (hopefully) better recipe!

Recipe