Banana Syrup Recipe for Coffee

There’s something satisfying about turning an overripe banana into a homemade coffee-shop-style treat instead of letting it go to waste. That’s exactly why I love this Banana Syrup Recipe for Coffee.

The syrup combines ripe banana, brown sugar, vanilla, and a touch of cinnamon to create a smooth, cozy flavor that works beautifully in hot coffee, iced lattes, and cold brew. The banana adds natural fruity sweetness, while brown sugar gives the syrup a deeper caramel-like note.

You’ll especially love this recipe if you enjoy making café-style drinks at home without buying a different flavored syrup every week.

If you enjoy homemade coffee syrups, try our Coconut Syrup for Coffee or Pumpkin Spice Syrup for Coffee. For a cozy coffeehouse-style drink, make our Biscoff Latte Recipe.

Why This Homemade Banana Syrup Recipe Works

This recipe is simple, but a few small details make a big difference.

• Very ripe bananas give the best flavor. Brown-spotted bananas are sweeter and more aromatic than firm yellow bananas.
• Brown sugar adds depth. It gives the syrup a warmer flavor that pairs naturally with coffee.
• The syrup is strained instead of blended. This creates a smoother coffee syrup instead of a thick banana puree.
• Vanilla and cinnamon complement the banana. They give the syrup a subtle banana-bread-inspired flavor without overpowering the coffee.
• It works in several drinks. Use it in iced coffee, lattes, cold brew, espresso drinks, and even homemade cold foam.

Ingredients for Banana Syrup Recipe for Coffee

Ripe Banana

Use 1 large very ripe banana, about 4 ounces (115 g) after peeling.

A banana with plenty of brown spots works best because its flavor is sweeter and more developed.

Avoid using an underripe green banana because the flavor can be starchy and less aromatic.

Light Brown Sugar

You’ll need ¾ cup packed light brown sugar (150 g).

Brown sugar provides sweetness along with subtle caramel and molasses notes that pair especially well with banana and coffee.

Dark brown sugar can also be used if you want a deeper flavor.

Water

Use 1 cup (240 ml) water.

Water creates the syrup base and allows the banana flavor to gently infuse while the mixture simmers.

Vanilla Extract

Add 1 teaspoon vanilla extract after cooking.

Vanilla rounds out the banana flavor and gives the syrup a warm bakery-style finish.

Cinnamon

Use ¼ teaspoon ground cinnamon.

This adds warmth without turning the syrup into a heavily spiced drink syrup.

Fine Salt

Add ⅛ teaspoon fine salt.

A tiny amount of salt balances the sweetness and helps the banana and brown sugar flavors stand out.

Lemon Juice

Use 1 teaspoon fresh lemon juice.

The acidity brightens the banana flavor and helps keep the syrup from tasting overly sweet.

Success Tip: Strain—Don’t Blend

For coffee, you want a syrup that pours easily and mixes smoothly.

After simmering, strain the mixture through a fine-mesh sieve and gently press on the cooked banana.

Do not force all of the banana pulp through the sieve.

Too much pulp can turn your homemade banana coffee syrup into a thick puree that settles at the bottom of your drink.

How to Make Banana Syrup Recipe for Coffee

1. Slice the Banana

Peel one very ripe banana and cut it into approximately ½-inch slices.

The slices do not need to be perfectly even because they will soften during cooking.

Why this matters: Cutting the banana increases the surface area, which helps more banana flavor infuse into the syrup.

2. Combine Banana, Sugar, and Water

Add the sliced banana, ¾ cup light brown sugar, and 1 cup water to a small saucepan.

Stir gently until the sugar starts dissolving.

Set the saucepan over medium heat.

Why this matters: Starting these ingredients together allows the sugar to dissolve gradually while the banana releases its flavor.

3. Bring to a Gentle Simmer

Once the mixture begins bubbling gently, reduce the heat to medium-low.

Add:

• ¼ teaspoon ground cinnamon
• ⅛ teaspoon fine salt

Simmer uncovered for 12–15 minutes, stirring occasionally.

Avoid a rapid boil.

The banana will soften and the liquid will become slightly thicker and golden brown.

Why this matters: Gentle heat extracts banana flavor and reduces the syrup without scorching the sugar.

4. Lightly Mash the Banana

During the final 3 minutes of cooking, gently press the softened banana pieces with the back of a wooden spoon.

Do not completely puree them.

Why this matters: Light mashing releases more banana flavor while keeping the mixture easy to strain later.

5. Add Vanilla and Lemon Juice

Remove the saucepan from the heat.

Stir in:

• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice

Let the syrup rest for 5 minutes.

Why this matters: Adding vanilla off the heat helps preserve its aroma.

6. Strain the Syrup

Place a fine-mesh strainer over a heat-safe measuring cup or bowl.

Slowly pour the syrup through the strainer.

Gently press the banana solids with the back of a spoon, but do not force the pulp through.

Discard the solids.

Why this matters: Straining gives you the smoother texture you want in a homemade banana syrup for lattes and iced coffee.

7. Cool and Store

Let the syrup cool for about 20 minutes.

Transfer it to a clean glass jar or syrup bottle with a tight-fitting lid.

Store it in the refrigerator until ready to use.

How to Use Banana Syrup in Coffee

Start with 1 tablespoon banana syrup per 8–12 ounce coffee drink.

Taste and increase to 2 tablespoons if you prefer a sweeter or stronger banana flavor.

For an Iced Banana Latte

Combine:

• 1–2 tablespoons banana syrup
• 2 shots espresso
• ¾ cup milk
• Ice

Stir or shake until well combined.

For Cold Brew

Add:

• 1 tablespoon banana syrup
• 8 ounces cold brew
• Milk or cold foam, if desired

This syrup pairs especially well with vanilla, cinnamon, chocolate, and caramel-style coffee flavors.

Banana Syrup for Milk and Chocolate Lattes

For banana-flavored milk, stir 1 teaspoon of strained syrup into 3/4 cup milk, taste, then add more gradually. This adds banana flavor without blending fresh fruit into the drink. Mix immediately before serving and stir again if fine fruit particles settle.

For a banana-chocolate latte, stir 1 teaspoon of banana syrup and 1 teaspoon of mocha syrup for coffee into espresso before adding milk. The amounts are starting points; adjust to the strength of your coffee and syrup.

What if the banana flavor is weak?

Use a fragrant, brown-spotted banana and follow the gentle simmering method. Avoid compensating by boiling the syrup hard: reducing the liquid increases sweetness as well as flavor and may leave the syrup too thick for coffee.

If you want the brown-sugar flavor without fruit, make our brown sugar syrup for coffee. For a nut-flavored drink, try hazelnut syrup.

Banana Syrup Recipe for Coffee FAQs

How Do You Make Banana Syrup for Coffee?

Simmer ripe banana with brown sugar and water until the banana softens and the liquid becomes lightly syrupy.

Add vanilla, strain the mixture, and cool before using.

Straining rather than blending keeps the syrup smooth enough for coffee drinks.

Is Banana Syrup Good in Coffee?

Yes.

Ripe banana has naturally sweet, creamy, and caramel-like flavor notes that pair well with espresso, iced coffee, cold brew, and milk-based drinks.

Vanilla and cinnamon can also create a banana-bread-inspired flavor.

What Kind of Banana Should I Use?

Use a very ripe banana with brown spots.

Riper bananas are sweeter and provide stronger banana flavor than firm yellow or green bananas.

This recipe is also a practical way to use a single overripe banana.

How Much Banana Syrup Should I Put in Coffee?

Start with 1 tablespoon for an 8–12 ounce drink.

For a sweeter café-style drink, increase to 1½–2 tablespoons.

For espresso-based drinks, start with less and adjust after tasting.

Can I Use Banana Syrup in Iced Coffee?

Yes.

This banana syrup for iced coffee mixes easily with espresso or strong coffee.

For the best result, stir the syrup into the coffee before adding milk and ice.

Can I Use This Syrup in Cold Brew?

Absolutely.

Add approximately 1 tablespoon syrup to 8 ounces of cold brew, then add milk or cold foam if desired.

Its brown sugar and banana flavors work especially well with smooth cold brew.

How Long Does Homemade Banana Syrup Last?

Because this syrup contains fresh fruit and no commercial preservatives, refrigerate it in a clean airtight container.

For best quality, use within about 7 days.

Discard it if you notice unusual odor, appearance, fermentation, or mold.

Can I Freeze Banana Coffee Syrup?

Yes.

Pour the cooled syrup into an ice cube tray.

Freeze until solid, then transfer the cubes into a freezer-safe container.

Thaw individual portions whenever you want to make coffee.

Why Is My Banana Syrup Too Thick?

The syrup was probably reduced for too long or cooked over heat that was too high.

Remember that syrup thickens further as it cools.

If needed, stir in 1 tablespoon warm water at a time until it reaches your preferred consistency.

Why Is My Banana Syrup Cloudy?

Some cloudiness is normal because this syrup is made with real fruit.

For a clearer syrup, avoid aggressively mashing the banana and do not force the pulp through the strainer.

Can I Make Banana Syrup Without Cinnamon?

Yes.

Simply leave it out.

The syrup will have a cleaner banana-and-vanilla flavor that works well in different coffee drinks.

Can I Double the Recipe?

Yes.

Double each ingredient and use a medium saucepan.

You may need an additional 3–5 minutes of gentle simmering depending on your pan.

Avoid boiling aggressively.

See the recipe card for timings and servings.

Ingredients

• 1 large very ripe banana, about 4 oz (115 g), peeled
• ¾ cup (150 g) packed light brown sugar
• 1 cup (240 ml) water
• 1 tsp (5 ml) vanilla extract
• ¼ tsp ground cinnamon
• ⅛ tsp fine salt
• 1 tsp (5 ml) fresh lemon juice

Instructions

1. Peel the banana and cut it into ½-inch slices.
2. Add the banana, brown sugar, and water to a small saucepan.
3. Heat over medium heat until the mixture reaches a gentle simmer.
4. Reduce the heat to medium-low.
5. Add cinnamon and salt.
6. Simmer uncovered for 12–15 minutes, stirring occasionally.
7. During the final 3 minutes, lightly press the banana pieces with a wooden spoon.
8. Remove the pan from the heat.
9. Stir in vanilla extract and lemon juice.
10. Let the syrup rest for 5 minutes.
11. Strain through a fine-mesh sieve into a heat-safe container.
12. Let the syrup cool for about 20 minutes.
13. Transfer to a clean airtight glass jar.
14. Refrigerate and use within about 7 days.
15. Add approximately 1–2 tablespoons to coffee, lattes, iced coffee, or cold brew.

Calories, Nutrition and Recipe Notes

Calories card: approximately 35 calories per tablespoon, assuming a yield of 20 tablespoons. This is an ingredient-based estimate that counts the whole banana; straining removes some fruit solids, so the finished syrup may contain less.

Nutrition card: approximately 9 g carbohydrate per tablespoon, with negligible fat and protein. Actual nutrition depends on final yield and how much fruit is retained. Measure the finished batch for a more useful serving estimate.

Recipe notes: This is an infusion-and-strain method, not a blended banana puree. The instructions explain the intended texture and ingredient choices; no independent kitchen-testing claim is made.

Conclusion

This Banana Syrup Recipe for Coffee is an easy way to turn one ripe banana and a few pantry ingredients into a homemade café-style syrup.

If you’re looking for an easy homemade banana syrup for coffee, this brown sugar version gives you a smooth syrup that works beautifully in hot coffee, iced drinks, and espresso-based beverages.

It is especially useful if you want a banana syrup for iced coffee, a homemade banana syrup for lattes, or an easy banana coffee syrup with real bananas instead of relying on artificial flavoring.

You can also keep the vanilla and cinnamon in the recipe to create a cozy banana bread flavored coffee syrup that pairs especially well with iced lattes and cold brew.

Add a spoonful to your next coffee, adjust the sweetness to your taste, and enjoy an easy coffee-shop-inspired drink at home.

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Banana Syrup Recipe for Coffee Card