Why you’ll love this banana bread syrup
Banana bread lattes have been all over lately – they’re even selling one a variation at Starbucks now. We’ve been making this particular syrup for about the last year or so, and I love how it adds subtle banana bread flavor to my favorite dairy free lattes.
It’s a great way to use up a single sad banana when you don’t have enough to make dairy free banana bread. You can even use it to make a banana bread old fashioned.
More dairy free coffee drinks: pumpkin spice latte / dirty chai latte / iced lavender matcha latte / dairy free hot chocolate
Ingredient notes:
- Banana – You need a super ripe banana for this! Don’t even think about using a banana that is not completely covered in brown spots.
- Brown sugar – This adds extra caramelized flavor to your syrup. You can use dark or light brown, and if you don’t have it, you can definitely use regular granulated sugar instead.
- Spices – This is where we get the majority of our banana bread syrup. Don’t skip these! If you don’t have the individual spices, you can use pumpkin pie spice in it’s place – about 1 teaspoon total.
- Salt – I know it seems weird to add salt to a sweet syrup like this, but we are just using a tiny bit to enhance the flavors in the syrup. You can leave it out if you want, but I think you should give it a try!
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Use the ripest bananas you can find. The darkest and mushiest bananas make sweeter and more flavorful syrup!
- Don’t skip straining. After the syrup cools, it’s really important that you strain it through a fine mesh sieve. If you don’t have one, a cheesecloth or nut milk bag is your next best option.
Frequently asked questions
Homemade syrups usually last about 1 week in the refrigerator. To extend the life of your syrup, add 1 tablespoons vodka or other 40% ABV liquor to help preserve it. But, always use your best judgment before consuming leftovers!
Yes. If you have too much syrup or want to make it in bulk, you can freeze the syrup in an airtight container for up to 3 months.
More banana recipes you’ll love: dairy free banana pudding / banana bread cookies / chocolate banana muffins / banana berry smoothie
Banana Bread Syrup
Ingredients
- 1 overripe banana, mashed
- ⅔ cup dark brown sugar
- ⅔ cup water
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ⅛ teaspoon all spice
- ½ pinch coarse salt, optional
Instructions
- Mix the syrup. Combine mashed banana, brown sugar, water and spices in a large saucepan over medium heat.
- Simmer. Bring the mixture to a low boil and then reduce heat to low and simmer for about 10 minutes. Then, remove from heat and allow the mixture to cool to room temperature.
- Strain and store. Pass the syrup through a fine mesh strainer to remove and solids. Then, transfer to an airtight container. Refrigerate until ready to use or up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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