Banana Coffee Syrup Recipe
Banana coffee syrup made with ripe bananas, maple syrup, and cinnamon. Strain it smooth and stir it into an iced latte for banana bread flavor. Give it a try!
Banana coffee syrup is a sweet, smooth syrup made by simmering mashed ripe bananas with maple syrup, water, cinnamon, vanilla, and a pinch of salt. You strain it after a short simmer, then stir it into coffee drinks. Here’s how it comes together.
This banana coffee syrup turns ripe bananas into a banana syrup for coffee with one saucepan and a short simmer. The cinnamon and vanilla give it a banana bread feel. Just know that the strain at the end matters, because it’s what turns mashed fruit into a smooth syrup.
Table of Contents
Why You’ll Love This Banana Coffee Syrup
- Banana bread flavor: Cinnamon, vanilla, and maple build a warm, cozy taste around the banana.
- Smooth texture: Straining removes the pulp, so the syrup blends into drinks instead of leaving banana bits behind.
- Simple method: Everything simmers in one small saucepan, and you only need a sieve or cheesecloth to finish.
- Flexible sweetener: Maple is the base, but honey, agave, sugar, or coconut sugar can stand in.
- Made for coffee drinks: Stir it into an iced latte, a banana iced coffee, or another coffee drink you already enjoy.
Banana Coffee Syrup with Maple and Cinnamon
Equipment
- Small saucepan
- Fork or potato masher
- Wooden spoon
- Fine mesh sieve or cheesecloth
- Measuring cups and spoons
- Airtight jar or bottle
Ingredients
Banana Base
- 2 ripe bananas mashed (about 2 cups); supplies the banana flavor
Sweetener and Liquid
- ½ cup pure maple syrup sweetens the syrup; can be swapped for honey, agave, sugar, or coconut sugar
- ½ cup water simmers with the banana and sweetener to form the syrup
Flavor
- 1 tsp cinnamon adds warm spice
- 1 tsp vanilla extract or 1 tbsp vanilla bean paste; stirred in after cooking
Seasoning
- 1 pinch salt rounds out the sweetness
Instructions
- In a small saucepan, combine the mashed banana, maple syrup, water, cinnamon, and salt.
- Bring to a gentle simmer over medium heat, stirring occasionally, for about 5–7 minutes until thickened slightly.
- Remove from heat and stir in the vanilla.
- Let cool slightly, then strain through a fine mesh sieve or cheesecloth for a smooth syrup.
- Store in the fridge for up to 5 days.
Notes
What Ingredients Do You Need for Banana Coffee Syrup?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Banana base | Ripe bananas | 2, mashed (about 2 cups) | Supplies the banana flavor |
| Sweetener and liquid | Pure maple syrup | 1/2 cup | Sweetens the syrup; can be swapped for honey, agave, sugar, or coconut sugar |
| Sweetener and liquid | Water | 1/2 cup | Simmers with the banana and sweetener to form the syrup |
| Flavor | Cinnamon | 1 tsp | Adds warm spice |
| Flavor | Vanilla extract | 1 tsp (or 1 tbsp vanilla bean paste) | Stirred in after cooking |
| Seasoning | Salt | Pinch | Rounds out the sweetness |
The bananas and the sweetener shape this syrup the most. Ripe bananas give you the banana flavor, and pure maple syrup adds its own depth. If you swap in honey, agave, sugar, or coconut sugar, expect the taste to shift a little.
How to Make Banana Coffee Syrup Step by Step
- In a small saucepan, combine the mashed banana, maple syrup, water, cinnamon, and salt.
- Bring to a gentle simmer over medium heat, stirring occasionally, for about 5–7 minutes until thickened slightly.
- Remove from heat and stir in the vanilla. Pro Tip: Add the vanilla after the pan comes off the heat, not during the simmer.
- Let cool slightly, then strain through a fine mesh sieve or cheesecloth for a smooth syrup. Pro Tip: Either a fine mesh sieve or cheesecloth works, so use whichever you have.
- Store in the fridge for up to 5 days.
Tips, Variations, and Troubleshooting for Banana Coffee Syrup
Pro Tips for Success
- Start with ripe bananas. The recipe is built on 2 ripe bananas, mashed to about 2 cups, so mash them before they go into the pan.
- Keep the simmer gentle. The recipe calls for a gentle simmer and occasional stirring for 5–7 minutes, and the goal is a syrup that has thickened only slightly.
- Strain after a short cool-down. Let the syrup cool slightly first, then press it through the sieve or cheesecloth for the smooth texture this recipe is meant to have.
- Stir in the vanilla last. It goes in after the pan leaves the heat.
Variations
- Different sweetener (optional): Use honey, agave, sugar, or coconut sugar in place of the maple syrup. The flavor will change with the sweetener.
- Vanilla bean paste (optional): Use 1 tablespoon of vanilla bean paste instead of 1 teaspoon of vanilla extract.
Troubleshooting Common Problems
Problem: The syrup looks lumpy or pulpy.
Solution: Strain it through a fine mesh sieve or cheesecloth after it cools slightly. That step is what gives you a smooth syrup.
Problem: The syrup seems thin.
Solution: This recipe only thickens slightly, so a pourable consistency is expected. If it hasn’t thickened at all, make sure it simmered gently for the full 5–7 minutes.
How to Store and Reheat Banana Coffee Syrup
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 5 days | Strain the syrup first, then store it in the fridge |
This recipe doesn’t include reheating instructions, so there’s nothing to warm up. Simply stir the syrup into your coffee.
If you have syrup left, use it in a banana iced coffee, or try it in this banana bread latte. Just use it within the 5-day window.
FAQs About Banana Coffee Syrup
How long does banana coffee syrup last?
Banana coffee syrup keeps in the fridge for up to 5 days. Strain it first, then store it in the refrigerator.
Do I have to strain banana coffee syrup?
Yes, straining is part of the recipe. After the syrup cools slightly, you pour it through a fine mesh sieve or cheesecloth to get a smooth syrup.
What can I use instead of maple syrup?
You can use honey, agave, sugar, or coconut sugar in place of the pure maple syrup. The recipe is written with maple syrup, so the flavor will change slightly with each swap.
Can I use vanilla bean paste instead of vanilla extract?
Yes. Use 1 tablespoon of vanilla bean paste in place of the 1 teaspoon of vanilla extract. Stir it in after removing the pan from the heat.
How many bananas do I need for banana syrup for coffee?
You need 2 ripe bananas, mashed to about 2 cups. Mash them well before adding them to the saucepan with the other ingredients.
Make a Batch and Tell Us How It Goes
If you’ve been looking for a homemade way to add banana flavor to your coffee, this is a good place to start. Make a batch, stir some into your favorite iced coffee, and see how you like it. Honestly, the comments and ratings help other readers, so let us know what you thought. And if you want to come back to it later, save it to Pinterest.
Save this banana coffee syrup recipe for your next coffee run at home. Mashed bananas, maple, cinnamon, and vanilla simmer into a smooth, strained syrup made for iced coffee.
