Banana Syrup for Coffee: The 3-Ingredient Recipe

Banana syrup for coffee is one very ripe banana, one cup of sugar and one cup of water, simmered for ten minutes and strained. It tastes like a banana latte should and costs a few cents a pump.

Ingredients

• 1 very ripe banana (brown spots, soft)
• 200 g granulated sugar (about 1 cup)
• 240 ml water (1 cup)
• Optional: a pinch of salt, half a teaspoon of vanilla

Method

1. Slice the banana into a small pan with the sugar and water.
2. Bring to a gentle simmer, stirring until the sugar dissolves. Do not boil hard or the syrup darkens.
3. Simmer 8 to 10 minutes, mashing the banana lightly with the spoon.
4. Take off the heat, add salt and vanilla, and let it sit 10 minutes.
5. Strain through a fine sieve, then again through a coffee filter if you want it clear.
6. Bottle, cool, refrigerate.

Makes about 300 ml, enough for 20 to 25 drinks at 15 ml a pump.

Drinks it works in

• Iced banana latte: double espresso, 15 ml syrup, milk over ice.
• Banana cold brew: 200 ml cold brew concentrate diluted 1:1, 20 ml syrup.
• Banana cold foam: 60 ml cold milk, 10 ml syrup, frothed for 20 seconds and floated on cold brew.
• Banana bread latte: add a pinch of cinnamon and nutmeg to the milk before steaming.

Cost

A batch is under a dollar in ingredients. Compare that with the café’s flavoured latte using the cost per cup calculator and the savings add up fast. If you are counting caffeine rather than pennies, the caffeine calculator covers every drink above.

Troubleshooting

• Cloudy: strain again through a paper filter, or accept it; it tastes the same.
• Too thick: you simmered too long. Add a splash of hot water and stir.
• Fermenting smell after a week: discard. Next time, sterilise the bottle and keep it cold.