Can I use frozen bananas for this Banana Syrup Recipe for Coffee?

Yes, you can use frozen bananas. In fact, frozen bananas often release their juices more easily because the freezing process breaks down the cell walls of the fruit. Just make sure to thaw them first so they do not lower the temperature of your sugar water too quickly, which could affect the dissolving process.

How much syrup should I add to my coffee?

The amount depends on your personal preference. A good starting point is one tablespoon (about 15ml) for an 8-ounce cup of coffee. If you prefer a very sweet, dessert-like drink, you can increase this to two or three tablespoons. Always taste your coffee after adding the first bit of the Banana Syrup Recipe for Coffee before adding more.

Does this syrup work in tea?

While designed for coffee, this Banana Syrup Recipe for Coffee can work well in certain types of tea. It pairs excellently with black teas like English Breakfast or Earl Grey. It can also be added to a rooibos tea for a caffeine-free, naturally sweet treat that feels very soothing in the evening.

Can I make a sugar-free version?

You can substitute the sugar with a heat-stable sugar alternative like monk fruit or erythritol. However, be aware that the texture will be different. Sugar creates a viscous, "syrupy" mouthfeel that many sugar alternatives cannot perfectly replicate. You may need to add a tiny amount of xanthan gum to achieve the same thickness.

Best Banana Syrup Recipe For Coffee

Ingredients

Scale

2 large overripe bananas (heavily spotted or black)
1 cup granulated white sugar
1/2 cup light brown sugar
1 1/2 cups filtered water
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 pinch sea salt

Instructions

Step 1: Prepare Bananas – Peel the overripe bananas and mash them thoroughly in a bowl until a smooth consistency is reached.
Step 2: Combine Base – Place the mashed bananas, white sugar, brown sugar, and water into a medium-sized saucepan.
Step 3: Dissolve Sugars – Set the heat to medium and stir constantly until the sugars have completely dissolved into the water.
Step 4: Simmer Mixture – Bring the liquid to a gentle boil, then reduce heat to low and simmer for 15 to 20 minutes to extract flavors.
Step 5: Season Syrup – Whisk in the vanilla extract, cinnamon, and sea salt during the final two minutes of the simmering process.
Step 6: Strain Solids – Pour the hot mixture through a fine-mesh sieve or cheesecloth into a heat-proof bowl to remove all fruit pulp.
Step 7: Cool Down – Allow the clear syrup to sit at room temperature for approximately 30 minutes until it has cooled significantly.
Step 8: Store Syrup – Transfer the finished syrup into a sterilized airtight glass bottle and refrigerate for up to two weeks.

Notes

Ensure you use the most overripe bananas possible for maximum isoamyl acetate extraction. Save the leftover banana pulp for use in muffins or pancakes.

Author: Mike
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Condiment
Method: Stovetop Infusion
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 2 tablespoons
Calories: 95 kcal
Sugar: 22g
Sodium: 15mg
Fat: 0.1g
Saturated Fat: 0.02g
Unsaturated Fat: 0.03g
Trans Fat: 0.01g
Carbohydrates: 24g
Fiber: 0.4g
Protein: 0.2g
Cholesterol: 0.05mg

Keywords: banana syrup, coffee syrup, homemade sweetener, banana coffee, overripe banana recipe