Ever since I learned how easy it is to make my own coffee syrups at home, I’ve been unstoppable. And I think I’ve just developed my favorite recipe yet. I already knew the flavors of banana and coffee are perfectly complementary. I’ve made it all: banana milk from scratch, plain banana syrup, and even banana coffee milkshakes, but banana bread syrup has changed the game. I’ve seen people online making their own banana bread lattes with homemade syrups that use cinnamon, vanilla, and even pumpkin pie spice to try to capture that coffee-cake, confectionery taste of banana bread, but none have come close. My version of this trend takes the flavor to the next level by adding that nutty, savory aspect that a sweet syrup so desperately needs. Here’s how I made it!
Photo by Anna Arriaga
Usually, the ratio to a simple syrup is, for lack of a better word, simple. But this recipe mixes it up a bit by using two different kinds of sweetener and a special ingredient. First, I added 1 and a half cups of water to a pot on medium low heat. Then I add a half cup of dark brown sugar and a half cup of maple syrup. These different sweeteners give the syrup a depth of flavor different from a syrup that uses plain white sugar. After that, a mashed ripe banana (half of one is fine too), a cinnamon stick or a teaspoon of cinnamon, and a half cup of chopped walnuts. The walnuts add a new dimension to the syrup that rounds out the banana’s sweetness. You can also sub in pecans or hazelnuts—anything you’d normally find in a banana bread. Chopping them is important as it will release more flavor into the syrup. Stir that mixture and make sure it does not come to a boil. I keep it on that heat for about 10-15 minutes until all the sweetener has dissolved, though you’ll want to keep it on the heat for as long as possible because it starts to smell like banana bread is in the oven!
Photo by Anna Arriaga
Then, I let it cool for a few minutes before adding a teaspoon of vanilla extract and a pinch of sea salt. Because all the different additives in this banana bread are thick, I prefer to double strain the syrup. Transfer it to a jar for storage and enjoy! This decadent syrup can be stored in your fridge for up to a week or so. I add a tablespoon or two in my coffee when making lattes, both hot and cold, and even drizzle it over my greek yogurt breakfast bowls.
What other trending recipes do you want to know more about? Let me know below!
