Easy Caramelized Banana Simple Syrup For Coffee
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!
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
Expert Tips & Tricks
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.
- 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
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!