
Homemade Banana Bread Coffee Syrup
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Watch the original videoImported by Niki Su on SeeMeCook
A rich, toasted banana syrup made by caramelizing bananas in brown sugar and cinnamon, then blending them for a thick, flavorful addition to iced lattes.
- Time
- 40 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a saucepan over medium heat, add a teaspoon of butter and the sliced bananas. Lightly toast the bananas in the butter until they begin to soften.
Add one cup of brown sugar to the pan and mix it thoroughly with the bananas. The mixture will look thick at this stage.
Pour in one cup of water and give the mixture another good mix to incorporate the sugar and water.
Add about a teaspoon of cinnamon powder, a pinch of flaky salt, and a little dash of maple syrup. Stir to combine all ingredients.
Bring the mixture to a simmer. Let it simmer on medium heat for about 10 minutes.
Remove the saucepan from the heat and allow the mixture to cool completely.
Once cooled, stir in the bourbon vanilla bean paste.
Transfer the entire mixture (including the cooked bananas) into a blender. Blend until completely smooth to ensure the full banana flavor is incorporated into the syrup.
Pour the blended syrup into a clean container or jar for storage.
Notes
Store the syrup in the refrigerator. It is typically good for about two weeks; check by taste and smell before use. Blending the bananas instead of straining them creates a more intense flavor profile similar to banana bread.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 96
- Protein
- 0 g
- Carbs
- 24 g
- Fat
- 0 g
- Fiber
- 1 g
Where the calories come from
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