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↓ Jump to Recipe ↓A homemade coffee syrup that actually tastes good this time.
If you saw my first attempt at this, you know it didn’t go well. It came out looking gray syrup because of the wrong sugar plus I over-simmered it. Let it be a lesson in what not to do. But the idea was always good: a banana bread flavored simple syrup you can add to a latte at home, no Starbucks required.
Attempt #2 is a real improvement. I swapped the cane sugar for dark brown sugar, ditched the butter entirely, and added a dash of cinnamon to round out that “baked” flavor. The result? A smooth, sweet syrup that genuinely tastes like banana bread in your coffee.
The one caveat: the banana flavor is there but it isn’t as bold as I want it to be. My bananas were ripe but not overripe — and I think that’s the missing piece. Attempt #3 is coming, and it will use properly blackened bananas. But don’t let that stop you from making this one. It’s actually good.
What Changed From Attempt #1?
The biggest changes were dropping the butter and switching to dark brown sugar. Butter sounds like it belongs in a banana bread flavored anything, but in practice it just left oily bubbles floating on top of the drink. I’ve seen other recipes include it but I can’t manage it. Dark brown sugar on the other hand makes a huge difference. The molasses depth it brings was missing from the first attempt and gets you much closer to that warm, baked flavor.
I also added a pinch of cinnamon this time around. Just a dash is enough, don’t overdo it.
What Ingredients Do You Need?
- Ripe banana (the riper the better — more on this below)
- Dark brown sugar
- Water
- Maple syrup
- Ground cinnamon
Simple pantry stuff.
A Note on Banana Ripeness
This is the thing I’m still chasing. Ripe bananas (yellow with some spots) will give you a decent banana flavor. Overripe bananas (black, soft, practically falling apart) will give you the intense, caramelized banana flavor that actual banana bread has.
I used ripe bananas here and the flavor is pleasant but subtle. If you have overripe bananas on hand, use them. I fully expect attempt #3 to crack this with properly blackened bananas, so stay tuned.
How Do You Make Banana Bread Latte Syrup?
↓ Jump to Recipe ↓The process is simple — this is essentially a flavored simple syrup with banana cooked directly into it.
Start by mashing your banana before it goes in the pot.
Add all ingredients to a small saucepan and bring to a gentle simmer. Keep it there for about 5 minutes. You want the sugar fully dissolved but don’t reduce too much.
Let it cool for about 15 minutes then strain through a fine mesh sieve.
That’s it. Add it to your espresso before the milk to taste.
Tips
- Don’t skip the cooling step before straining. Hot syrup is thin and messy to work with.
- Store in a sealed jar or bottle in the fridge. It should keep for about a week.
- Start with 1 tablespoon in your latte and adjust from there. It’s on the sweeter side.
- This works in iced lattes too.
What’s Next?
Attempt #3 is already on my mind. The plan is simple: same recipe, properly overripe bananas. I’m confident that’s the missing piece to get the banana flavor where I want it. I’ll post it when I’ve made it — follow along if you want to see how it turns out.
Recipe
Looking for the original disaster? Don’t. But if you must, Attempt #1 is posted
Ingredients
Method
- Mash your banana. I suggest using a fork.
- In a small pot, toss in the banana, brown sugar, water, maple syrup, and cinnamon. Bring the solution to a simmer. Keep it there for 5 minutes.
- Once that is done, remove from heat and let the solution cool for at least 15 minutes.
- Transfer to a jar or bottle using a strainer. Add about a tablespoon to your espresso shot or coffee. It is better to add to the coffee while it is hot so it dissolves easier.