Homemade Banana Coffee Syrup
Banana coffee syrup infuses ripe banana into a small brown-sugar syrup, then strains out most of the pulp. It adds a banana-bread-style flavor to hot or iced coffee without treating a thick banana smoothie as a pourable syrup.
Equipment
- 1 Small saucepan, fine-mesh sieve and clean heatproof jar
Ingredients
- 1 medium ripe banana about 100 g peeled; sliced
- 1/2 cup water 120 ml
- 1/3 cup light brown sugar 65 g
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Put banana slices, water, brown sugar and cinnamon in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves.
- Simmer gently for 8–12 minutes, mashing the banana lightly with a spoon as it softens. Keep enough liquid for the mixture to flow rather than reducing it into a thick paste.
- Remove from heat and stir in vanilla. Strain through a fine sieve into a clean heatproof jar. Let liquid drip through; press lightly, but do not force thick banana puree through the sieve.
- Cool for about 20 minutes, then cover and refrigerate. Begin with 1 tablespoon per coffee and adjust to taste. The finished amount is approximately 1/2 cup, depending on evaporation and straining.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.