You are going to LOVE this syrup!! I know banana in coffee sounds a little weird, but trust me, you’ll obsess over this banana bread coffee syrup just like I have. This recipe is inspired by my favorite coffee shop in San Diego. I was super hesitant to try their banana bread cold brew, but I’m sooooo glad I did. Honestly, I think I’ve done a pretty perfect job at recreating this drink!!
What makes this Banana Bread Coffee Syrup so incredible?
Banana: The key to getting the best flavor out of this syrup is to use an extra ripe banana! If your banana isn’t ripe enough, your syrup will mostly taste like cinnamon and nutmeg (which is still delicious).
Sugar: I use granulated sugar for this recipe. Sugar adds just a subtle sweetness to this syrup without masking the banana flavor at all.
Cinnamon: Every good loaf of banana bread has cinnamon in it! For this recipe I have tried both cinnamon sticks and ground cinnamon. Both work well, but I definitely prefer using cinnamon sticks.
Nutmeg: I absolutely love putting nutmeg in my coffee and banana bread, so why not throw it in this banana bread syrup? It adds a nice warm spice to the syrup…SO delicious! If you aren’t as big a fan of nutmeg, you can reduce the amount to 1/8th teaspoon, or omit it completely.
How to make Banana Bread Coffee Syrup
This syrup is made just like most simple syrups!
- Put all ingredients into a small pot over medium heat.
- Stir until all the sugar is dissolved.
- Let cook right until it starts to boil.
- Let the pot sit for 15 minutes before straining to let all the flavors settle.
- Strain and store!
How to store Banana Bread Coffee Syrup
You can store this syrup in an airtight jar for up to one month in the fridge.
How to use this syrup
This syrup tastes incredibly delicious in iced coffee drinks!! It tasted good in hot drinks too, but an iced drink really brings out the syrup’s flavor. My favorite way to drink this is by adding 4oz cold brew or 2oz espresso, 1 – 1.5 TBS syrup, and 3-4oz oat milk over ice. You can use whichever milk you prefer though!
You can also test out this syrup in cocktails, matcha, or just with milk! This recipe is mostly to be used for drinks, not so much for pouring on other foods. Although, if you test this out on some ice cream let me know how it is! 😉
If you love this you’ll also love…
The Best Ever Boozy Hot Chocolate Recipe
Peppermint Schnapps Hot Chocolate
Perfectly Flaky Maple Pecan Scones You’ll Love
Cinnamon Oat Scones with Brown Butter Icing
Banana Bread Coffee Syrup
Ingredients
- 1 medium Extra ripe banana, mashed The more ripe, the better.
- 2/3 cup Granulated sugar
- 1/3 cup Water
- 2 whole Cinnamon sticks or 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Ground nutmeg Can reduce or omit if you don't like nutmeg
Instructions
- Add all ingredients to a small pot over medium-low heat.
- Stir constantly until the sugar dissolves, then stir only occasionally while heating.
- Right before the syrup starts to boil (about 5-7 minutes) remove the pot from the heat and let sit for 15 minutes.
- Pour the syrup through a fine mesh strainer into a heatproof jar. Use a rubber spatula to push all the liquid out of the strainer so you can get all your syrup! It will look pretty thin when you strain it, but don't worry, it will thicken up once it's cool.
- Store in an airtight container in the fridge for up to one month.
