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Banana Syrup for Coffee

Real ripe bananas simmered into a banana-bread-tasting syrup for lattes and iced coffee. Makes about 1 1/4 cups.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 20 tablespoons
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas about 1 cup mashed, speckled skins
  • 1 cup granulated sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 pinch sea salt

Method
 

  1. Mash the bananas thoroughly with a fork until almost liquid.
  2. Combine banana, sugar and water in a saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
  3. Simmer 10 minutes, stirring now and then. Do not let it boil hard.
  4. Remove from the heat and rest 10 minutes. Stir in the vanilla, cinnamon and salt.
  5. Strain through a fine-mesh sieve into a clean bottle. Let the pulp drain on its own — don't press hard, or the syrup turns cloudy.

Notes

Color is naturally light brown. Keeps 2 weeks refrigerated, or freeze in ice-cube trays for 2 months.