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Homemade banana coffee syrup with ripe bananas and an iced latte
Plate Wiser

Banana Coffee Syrup for Iced Lattes

A smooth homemade banana coffee syrup made with ripe banana, brown sugar, vanilla, and water for iced coffee and lattes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 16 tablespoons
Course: Drinks
Cuisine: American
Calories: 40
Ingredients Method

Ingredients
  

  • 1 large ripe banana unpeeled
  • 2/3 cup granulated cane sugar
  • 1 cup water
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Method
 

  1. Roast the unpeeled banana at 400°F (205°C) for 12 to 15 minutes, until the peel is mostly dark and the fruit feels very soft.
    Roasted ripe banana on a parchment-lined baking tray for banana coffee syrup
  2. Add cane sugar and water to a small saucepan. Warm over medium heat, stirring until the sugar dissolves.
    Cane sugar and water heating in a saucepan for banana coffee syrup
  3. Split the roasted banana peel and scoop the soft fruit into the saucepan. Stir in the maple syrup.
    Roasted banana being added to sugar syrup for homemade banana coffee syrup
  4. Simmer gently for 7 to 8 minutes, stirring occasionally and pressing the banana once or twice with a spoon.
    Roasted banana pieces gently simmering in amber syrup for banana coffee syrup
  5. Strain through a fine-mesh sieve into a heat-safe container without forcing the pulp through. Stir in vanilla and salt, then cool completely before refrigerating.
    Warm banana coffee syrup being strained through a fine mesh strainer into a glass jar