This banana syrup is made with real bananas and brown sugar for a rich, cozy flavor that tastes like banana bread. Perfect for coffee and lattes, this syrup adds a sweet, comforting touch to your favorite drinks.

pouring banana syrup into a glass with a spoon.

Banana lattes

Banana lattes are trending and I couldn't be happier. I've always been team banana, especially in coffee.

Our local coffee shop makes the best banana bread latte but since I'm snooty when it comes to joe, I decided to make my own!

This banana syrup is magic! It has the flavor of real banana bread but the consistency of a syrup. And it's made with pantry staples!

(Psst, try my sweet cream cold foam and my frosted coffee too!)

Simple ingredients

You need 5 pantry staples, that's it!

Ripe bananas - When a banana ripens, it's starch converts to sugar, giving it a sweeter, intense banana flavor! I used three small-ish bananas (about 18 ounces total). Avoid green bananas, if possible.
Brown sugar - I chose brown sugar instead of white for a more caramel-like sweetness! Trust me when I say, it's the way to go!
Cinnamon - A hit of cinnamon makes it taste more like banana bread.
Kosher salt - A pinch of salt enhances the overall sweetness of the syrup.
Water - Don't skip the water! Without it, you will end up with a real thick puree instead of a syrup.

How to make banana syrup

This banana syrup is so easy to make and tastes like real banana bread!

Combine everything in a saucepan. I prefer to slice up the bananas beforehand so they break down a little bit and impart more banana flavor into the syrup.

sliced bananas, brown sugar, and cinnamon in a saucepan.

pouring water into a saucepan with bananas, brown sugar, and cinnamon.

water, brown sugar, bananas, and cinnamon in a saucepan.

Let the mixture simmer for 7 minutes. The mixture will thicken and the bananas will soften and break down. Don't mash them into the syrup. We don't want a puree!

cooked banana syrup mixture in a saucepan.

Strain the banana mixture. This is a necessary step so don't skip it! Dump the mixture into a sieve over a bowl and use a spatula to push as much syrup as you can through it. There should be a lot of banana pulp leftover!

pouring cooked chunky banana syrup into a strainer over a bowl.

hand using a spatula to push cooked banana syrup through a sieve.

Transfer the banana syrup to a jar with a lid and store in the fridge. Now you can make banana lattes all week long!

a glass cup with banana bread syrup and a spoon in it.

recipe tips

Do not blend the mixture before you strain it. If you blend it, the end result will be a thick puree, not a syrup consistency.
There will be a lot of banana pulp leftover. Since bananas are inexpensive, I don’t stress over tossing it. That said, you can always save it and use it to make banana bread or another delicious banana recipe!
Use yellow bananas! Avoid green bananas, they're not ripe yet and won't make as good a syrup as ripe bananas.

Storage

Since this syrup is made with real bananas, it should be stored in the fridge! It will last for up to 1 week in the fridge.
I don't recommend freezing this syrup.

Serving tips

This banana bread syrup is perfect for iced and hot lattes (and cappuccinos)!

While it should be a pourable consistency, I like to measure mine with a tablespoon.

For a subtle sweetness, use 1 ½ tablespoons of banana syrup with two shots of espresso and 6 to 8 ounces of steamed milk.
For a medium sweetness, use 2 tablespoons of the syrup with two shots of espresso and 6 to 8 ounces of steamed milk.
For a sweet latte, use 3 or more tablespoons of the syrup with two shots of espresso and steamed milk.