I consider myself sort of a banana bread expert. Don’t we all? My go-to recipe that I’ve perfected over the years comes out perfectly moist, with a rich buttery banana flavor. And that’s what I set out to capture in this homemade banana bread syrup.
It’s a simple way to turn an overripe banana and a few pantry staples into a syrup with distinct banana flavor, warm cinnamon, and just a hint of buttery richness. Stir it into coffee or chai, and suddenly your everyday drink has all those cozy banana bread notes without having to bake a loaf first.
And honestly, that’s my favorite thing about making flavored syrups at home. A little bottle in the fridge gives you an easy way to make coffee shop-style drinks whenever you want them, and this one is especially handy when you have a spotty banana that’s past its prime.
If you love banana bread, this is a pretty fun one to have on hand.
Why You’ll Love This Banana Bread Syrup
It gives an overripe banana a second chance. I usually freeze spotty bananas for smoothies like my Banana Date Smoothie and Peanut Butter Banana Smoothie, but this is another great way to use one that’s headed for the trash. And honestly, turning a too-ripe banana into syrup feels a lot better than throwing it away.
You probably have almost everything you need. If you already have an overripe banana, I’d bet you have most of the other ingredients in your pantry, too. There’s no long list of specialty ingredients to track down just to make a bottle of flavored syrup.
It can save you a trip to the coffee shop. Use it to make your own banana bread lattes at home, like this Starbucks copycat iced banana bread chai latte. The last time I checked, a grande banana bread drink at Starbucks was running $6 or more, so a bottle of homemade syrup can save you quite a bit if you make these drinks regularly.
It actually tastes like banana bread. You get plenty of banana flavor along with warm cinnamon and a hint of buttery richness.
Ingredients Needed for Banana Bread Syrup
- Very ripe banana
- Cinnamon sticks
- Dark brown sugar
- Granulated sugar
- Salt
- Water
- Extracts: butter, vanilla, and banana (optional)
Ingredient Notes & Substitutions
Very ripe banana: Use a spotty, overripe banana. If your banana is still yellow and firm, save it for another recipe and come back to this one when it’s good and ripe. And if there’s still green on it, don’t even consider it.
Dark brown sugar: Gives the syrup a deeper brown sugar flavor that works well with the banana and cinnamon. Light brown sugar can be used instead.
Granulated sugar: Adds sweetness without adding another strong flavor.
Cinnamon sticks: I use whole cinnamon sticks for a warm cinnamon flavor and a clearer syrup. You can substitute 1 teaspoon ground cinnamon if needed.
Toast your cinnamon sticks first: It takes less than a minute and is worth doing. A quick toast in a dry pan brings out the cinnamon’s natural oils and gives the syrup a deeper, more fragrant cinnamon flavor. I use this same little trick when I make my masala chai and homemade chai concentrate.
Extract Flavorings: Butter extract adds buttery richness, while vanilla extract adds warmth and depth, giving the syrup more of that classic banana bread flavor. For an extra boost of banana flavor, you can optionally add a little banana extract.
Salt: Enhances the other flavors in the syrup.
How to Make Banana Bread Syrup
Detailed recipe and instructions are in recipe card at bottom of post.
- Toast the cinnamon sticks. Break the cinnamon sticks into 2 or 3 pieces and place them in a dry saucepan over medium-low heat. Toast for 1-2 minutes, stirring constantly, until they become fragrant. Watch them closely so they don’t burn. Toasting the sticks first brings out more of their natural aroma.
- Simmer the syrup. Add the water, brown sugar, granulated sugar, salt, and sliced banana to the saucepan. Bring to a gentle simmer over medium-low heat and stir for 5 minutes, until the sugar has completely dissolved. Keep the heat gentle and do not let the syrup boil.
- Steep off the heat. Remove the saucepan from the heat and stir in the butter and vanilla extracts. Give the syrup a little taste, then add the optional banana extract, starting with ¼ teaspoon if you want to intensify the banana flavor. Cover and let the syrup steep for 15 minutes as it cools. This gives the banana and cinnamon time to infuse without continuing to cook.
- Strain the syrup. Pour the warm syrup through a fine-mesh strainer into a clean bowl or jar. Let it drain on its own rather than pressing on the banana. Discard the banana and set the cinnamon sticks aside.
- Give the cinnamon a second steep. Return the cinnamon sticks to the strained syrup and let them steep at room temperature for another 1 to 2 hours. This gives you more cinnamon flavor without needing to cook the syrup longer.
- Bottle and refrigerate. Remove the cinnamon sticks by pouring the syrup through a fine-mesh strainer one more time. This also catches any small bits of spice or fruit. Pour the syrup into an airtight bottle or jar and refrigerate for up to 2 weeks. Give it a shake before using if you notice any natural separation.
There isn’t much hands-on work here. Once the syrup starts simmering, most of the time is hands-off while the banana and cinnamon infuse.
Don’t toss those cooked banana slices. They’re soft and sweet and are great spooned over oatmeal, ice cream, pancakes, or stirred into yogurt.
Keep the finished syrup refrigerated and it’s ready whenever you want a banana bread latte, chai, or iced coffee. Give it a quick shake before using if needed.
The Banana Matters
Not every banana is going to give you the same banana flavor in this syrup. You really want a banana with plenty of black spots.
As a banana ripens, its starches turn into sugars, and the banana flavor becomes more pronounced. So if you have a yellow banana without many spots, I’d wait for it to get good and spotty.
Don’t boil the banana. I learned this one through testing.
Bananas contain pectin, and too much heat can cause that pectin to release into the syrup and give it a thick, almost gel-like texture. A gentle simmer followed by a 15-minute cool-down gives the banana time to infuse without overcooking the fruit.
Slice, don’t mash. The banana is going to break down as it cooks, so there’s no reason to mash it first. Slices are much easier to strain out, which helps keep the syrup clearer and also means you’re not working extra banana pulp into the syrup.
When you strain it, let the syrup drip through naturally rather than pressing on the banana. Pressing pushes more of the fruit into the syrup, which can make it cloudy and may release more pectin.
How to Use Banana Bread Syrup
This syrup is made for drinks of all kinds. Try it in:
- Banana bread cold foam
- Hot or iced banana bread lattes
- Hot or iced banana bread chai
Recipe Notes & Tips
- Refrigerate for up to 2 weeks. If the banana solids weren’t strained well, it may not last as long.
- Shake before using if natural separation occurs.
More Homemade Syrups for Coffee Drinks
Want to switch up your coffee? Try one of these homemade syrups next.
- Cookie Butter Syrup
- Gingerbread Syrup
- Sugar Cookie Syrup
- Chai Spiced Simple Syrup
- Pumpkin Spice Simple Syrup
- Cinnamon Dolce Syrup
Banana Bread Syrup for Coffee
Banana bread syrup made with ripe banana, brown sugar, cinnamon, and buttery vanilla notes. Use it to sweeten coffee, lattes, chai, and other homemade drinks.
Ingredients
- 1 very ripe banana, sliced
- 3 cinnamon sticks
- 1 cup water
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon butter extract
- ½ teaspoon vanilla extract
- ¼ teaspoon banana extract, optional
Instructions
- Break the cinnamon sticks into 2 or 3 pieces. Toast in a dry saucepan over medium-low heat for 1 to 2 minutes, stirring constantly.
- Add water, brown sugar, granulated sugar, salt, and sliced banana. Bring to a gentle simmer and stir for 5 minutes, until the sugar dissolves. Do not boil.
- Remove from heat and stir in butter and vanilla extracts. Taste and add ¼ teaspoon banana extract, if desired. Cover and steep for 15 minutes.
- Strain the syrup through a fine-mesh strainer. Do not press the banana. Set the cinnamon sticks aside.
- Return the cinnamon sticks to the strained syrup and steep for 1 to 2 hours.
- Strain the syrup once more to remove the cinnamon sticks and any small bits. Transfer to an airtight bottle or jar and refrigerate for up to 3 to 4 weeks.
Notes
- This recipe makes about 1.5 cups of syrup.
- Use a very ripe, spotty banana for the strongest banana flavor. Do not boil the syrup or press the banana while straining.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 80Total Fat: 0gSodium: 50mgCarbohydrates: 20gSugar: 19gProtein: 0g