If you love banana bread, tropical cocktails, or sweet breakfast food, you need this homemade banana syrup in your life. It’s made with simple ingredients like ripe bananas, vanilla extract and coconut sugar which gives it that caramelized flavor. Whether you drizzle it over vanilla ice cream, stir it into cold foam, or add it to your morning latte, you’ll want to make this on repeat, I know I am!
When I was developing this recipe I knew it had to satisfy the craving for that authentic banana flavor. You know, the kind you get from fresh banana pancakes or a warm slice of banana bread but in syrup form. And not the fake tasting sodium benzoate, citric acid filled, overly sweet kind you find in a plastic squeeze bottle. I wanted to create something more elevated using quality ingredients I already had on hand (and spoiler: it was a success).
I originally whipped this up for an iced banana shaken Joe'y (my favorite coffee alternative) with dairy free vanilla bean cold foam that I shared on my Substack, but it quickly became one of those versatile, “how did I live without this?” staples. Add it to french toast, swirl it into hot chocolate, add it to your matcha or shake up your next banana daiquiri. Trust me, this one’s going to be your new go-to from your homemade collection of syrups!
Why You'll Love This Recipe
- Made with simple ingredients you already have at home like real ripe bananas for natural sweetness and depth of flavor
- I make my version with no refined cane sugar and it doesn't contain any weird additives you'll find in store bought syrups
- Perfect for lattes, vanilla ice cream, pancakes, cocktails, and more!
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If you need some inspo for using this banana syrup, try it in your morning protein coffee (my favorite!) or drizzled over dairy free vanilla ice cream. Don't forget to try this refined sugar free Pumpkin Spice Syrup next!
Caramelized Banana Syrup Ingredients, Equipment & Tested Substitutions
- Ripe Bananas. The riper the better for the sweetest, most banana-forward flavor. Think soft with brown spots but not quite ripe enough for banana bread.
- Coconut Sugar. I prefer to use coconut sugar because it adds that warm, caramelized depth. If you don't have it on hand you can swap with brown sugar.
- Vanilla Extract. Rounds out the banana flavor and gives it that cozy banana bread vibe. Use real vanilla extract if you can. Vanilla bean paste would work as well for a deeper vanilla flavor.
- Water. As with any homemade simple syrup you will need water. I like to use filtered water but you don't need to if you don't want to.
- Optional add-ins: Simmer with a cinnamon stick or splash of banana extract if you want to enhance the natural banana type flavor even more. I don't personally think it needs it, I think the syrup already has a perfect flavor but if you really want a punch of banana flavor you can certainly feel free to add a small amount in.
- Fine Mesh Strainer. A fine mesh strainer is key to separating the banana solids from your final syrup. You don't need to strain out the solids, but it gives the syrup a nice silky texture and also helps it last a bit longer in the fridge.
Caramelized Banana Syrup Step By Step Instructions
1. Caramelize the bananas. In a saucepan over medium heat, stir together mashed bananas, 2 tablespoon coconut sugar, and vanilla. Cook 3-4 minutes until thickened and fragrant.
2. Simmer the syrup. Add water and remaining coconut sugar. Stir well and reduce heat to low. Let it simmer uncovered for 30–40 minutes, stirring occasionally, until thickened slightly.
3. Strain & store. Pour through a fine mesh strainer to remove banana chunks. Transfer to a mason jar or other heat-proof, airtight container and let cool to room temperature before storing in the fridge for up to 2 weeks.
Expert Tips & Tricks
- Let the syrup cool completely before sealing to avoid condensation.
- If you like a thinner syrup add 2-3 extra tablespoons of water while simmering.
- Always be sure to use equal parts coconut sugar & water after caramelizing the bananas. If you use too much water the syrup will not thicken and you'll just have banana flavored water!
How to store caramelized banana syrup
Store your homemade banana syrup in a sealed airtight container like a mason jar in the fridge. It’ll keep fresh for up to 2 weeks.
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Easy Caramelized Banana Simple Syrup For Coffee
Equipment
- Fine Mesh Strainer
Ingredients
- 2 ripe bananas mashed
- 2 tablespoons coconut sugar can sub brown sugar
- 1 tablespoon vanilla extract
For the syrup base
- 2 cups water
- 2 cups coconut sugar can sub brown sugar
Instructions
- Caramelize the bananas. In a saucepan over medium heat, stir together mashed bananas, 2 tablespoon coconut sugar, and vanilla. Cook 3-4 minutes until thickened and fragrant.
- Simmer the syrup. Add water and remaining coconut sugar. Stir well and reduce heat to low. Let it simmer uncovered for 30–40 minutes, stirring occasionally, until thickened slightly.
- Strain & store. Pour through a fine mesh strainer to remove banana chunks. Transfer to a mason jar or other heat-proof, airtight container and let cool to room temperature before storing in the fridge for up to 2 weeks.
Notes
- Let the syrup cool completely before sealing to avoid condensation.
- If you like a thinner syrup add 2-3 extra tablespoons of water while simmering.
- Always be sure to use equal parts coconut sugar & water after caramelizing the bananas. If you use too much water the syrup will not thicken and you'll just have banana flavored water!
Yes! Brown sugar works well and creates a similar caramelized flavor, just note the final syrup may be slightly thicker. What’s the best way to use banana syrup?
Try it in coffee, over pancakes or french toast, on vanilla ice cream, or in tropical cocktails like pina coladas or daiquiris. Does this taste like artificial banana?
Not at all. This has a rich, warm, real banana flavor thanks to using fresh banana, no banana extract or artificial flavors required. How to store: Store the banana syrup in an airtight container, like a mason jar, in the fridge for up to two weeks.
What to make with caramelized banana syrup
Try this shaken espresso with salted vanilla bean cold foam:- 1–2 tablespoons caramelized banana simple syrup (to taste)
- 1-2 shots espresso OR 1 scoop Joe’y coffee alternative
- 10 oz cold filtered water
- Ice
- Shake it up:
- In a mason jar or shaker, combine the coffee, water, syrup, and a handful of ice.
- Secure the lid tightly and shake for 10–15 seconds until frothy and well-mixed.
- Serve:
- Fill a tall glass with fresh ice and pour the shaken mixture over the top.
- ¼ cup dairy-free heavy cream (or full-fat coconut cream)
- ¼ cup almond milk (or other dairy-free milk)
- 1 tablespoon vanilla bean paste
- Pinch of salt
- In a small cup or frothing pitcher, combine all ingredients.
- Use a milk frother to whip until the mixture doubles in volume and becomes light and airy.
- Gently spoon or pour the cold foam over your iced coffee
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