banana syrup for coffee
If you’ve got ripe bananas lying around and want something more exciting than banana bread—this banana syrup is it. Warm, gooey, and full of caramelized banana flavor, it’s perfect for drizzling over pancakes, waffles, oatmeal, ice cream, or even swirling into your morning coffee. The best part? It comes together in just 10 minutes with simple pantry staples.
Simple, Pantry-Friendly Ingredients
Ripe Bananas – The riper, the better! Mashed bananas create that rich, naturally sweet base. If your bananas aren’t quite there yet, you can roast them for a few minutes to bring out the flavor.
Pure Maple Syrup – Adds sweetness and depth with a hint of caramel flavor. You can sub with honey or agave, but maple gives it the best warm finish.
Water – Helps thin out the syrup to a pourable consistency. You could also use milk or dairy-free milk for a creamier twist.
Cinnamon – Adds warmth and a cozy flavor that pairs perfectly with banana. Nutmeg or pumpkin spice would also work if you want to mix it up.
Vanilla Extract or Vanilla Bean Paste – Brings everything together with a sweet, fragrant finish. Either one works—use paste for a more intense flavor and those pretty vanilla specks.
Pinch of Salt – A little goes a long way to balance the sweetness and enhance all the other flavors. Don’t skip it!
Featured Recipe Review
This recipe was the bees knees! Wanting to avoid Dunkin’ and Starbucks heavily processed banana syrups, I ventured to the internet to find a delicious homemade alternative. I found it! It’s so good in coffee and I used the banana bits at the end to whisk into maple syrup and also to use on my French toast this morning. Thank you for posting this recipe.
Kristin
Easy Banana Syrup Recipe (Step-by-Step)
Mix it all together. In a small saucepan, add the mashed banana, maple syrup, water, cinnamon, and a pinch of salt. Give everything a good stir so it’s well combined.
Simmer until thickened. Bring the mixture to a gentle simmer over medium heat. Let it cook for 5–7 minutes, stirring occasionally, until it starts to thicken and smells like banana-caramel heaven.
Add the vanilla. Once it’s off the heat, stir in the vanilla extract or paste. This adds that sweet, cozy finish and brings all the flavors together.
Strain for a smooth syrup. If you want a silky texture, strain the mixture through a fine mesh sieve or cheesecloth. Totally optional—some people love it a little chunky!
Cool and store. Let the syrup cool slightly, then transfer it to a jar or container. Store in the fridge for up to 5 days. It may thicken as it chills—just give it a stir or warm it up a bit before using.
Serving & Storage Tips
Serve it warm or chilled—either way, it’s a vibe: This banana syrup is super versatile and works with just about anything you’d pair with maple syrup (and then some). Drizzle it over pancakes, waffles, French toast, or oatmeal. Spoon it onto vanilla ice cream, yogurt bowls, or even toast with peanut butter. And yes, it’s so good swirled into coffee or lattes for a naturally sweet banana twist.
To store: Let the syrup cool completely, then transfer it to an airtight jar or container. Keep it in the fridge for up to 5 days. It may thicken slightly as it chills—just give it a good stir or warm it up gently before serving.
If you make this Banana Syrup, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Banana Syrup for Coffee
Ingredients
- 2 ripe bananas (mashed (about 2 cups))
- 1/2 cup pure maple syrup (can sub honey, agave, sugar or coconut sugar)
- 1/2 cup water
- 1 tsp cinnamon
- 1 tsp vanilla extract (or 1 tbsp vanilla bean paste)
- Pinch of salt
Instructions
- In a small saucepan, combine the mashed banana, maple syrup, water, cinnamon, and salt.
- Bring to a gentle simmer over medium heat, stirring occasionally, for about 5–7 minutes until thickened slightly.
- Remove from heat and stir in vanilla.
- Let cool slightly, then strain through a fine mesh sieve or cheesecloth for a smooth syrup.
- Store in the fridge for up to 5 days.
Notes
- Use very ripe bananas. The spottier, the better—overripe bananas bring out the best flavor and natural sweetness.
- Straining is optional. If you like a rustic, textured syrup, you can skip the straining step. For a smooth, pourable finish, use a fine mesh sieve or cheesecloth.
- It thickens as it cools. Don’t worry if it seems a bit thin at first—banana syrup naturally thickens as it sits, especially once chilled. Give it a quick stir or warm it slightly before using.
- Troubleshooting Tip: If your syrup turns out thicker than expected, it may have cooked down too long or your bananas were extra ripe (which adds starch and naturally thickens the texture). To fix it, whisk in 1–2 tablespoons of water, milk, or even coffee until smooth and syrupy again.
Will be making this on repeat! I was worried I wouldn’t go through it all fast enough but i finished it in 3 days. Ive been putting it on everything – pancakes, oatmeal, toast and of course in my coffee. I’m obsessed
Absolutely love this recipe!! Makes my morning iced coffee so delicious and feels like I’m having a coffee from a fancy cafe 🙂
So glad you enjoyed it!! such a simple treat to elevate those standard mornings 🙂
this recipe was so good!
Can I store some in the freezer if so how long will it last?
Hi Kelly! Yes, you can absolutely freeze your banana syrup to extend its shelf life beyond the five days it lasts in the fridge. Just make sure to let it cool completely and strain it well before freezing to avoid icy banana pulp bits. The best way to store it is in an ice cube tray or silicone mold for easy single-serve portions—once frozen, you can transfer the cubes to a freezer-safe bag or container and label with the date. Banana syrup will keep in the freezer for up to two months for best quality, though it may last longer. When you’re ready to use it, simply pop a cube into your iced coffee for natural sweetness and a little chill, or thaw it overnight in the fridge if you prefer it in liquid form.
SO good!
If you strain it through the fine mesh strainer, the leftover solids are AMAZING warmed up over vanilla ice cream. I made this recipe a second time in two weeks just because I wanted the leftover solids 😍
Can you tell me where the jar you stored the banana syrup is from? I love making your recipe & would love to put in something this pretty for a party!
Hi Marcia! Absolutely! I got them from amazon, linked here for you!!
This recipe was WAY too thick. There was nothing about it resembling a syrup, but rather more of a banana-baby-food type puree. I was disappointed to waste ingredients and time trying this recipe out.
Thank you so much for sharing your experience, I’m sorry it didn’t turn out how it should! If it came out super thick, it likely reduced a little too much while simmering, or the bananas were on the overripe side (they break down faster and make the texture thicker). You can always whisk in a bit more water or milk after cooking to thin it to your liking. I’ll update the post to include that tip, thank you for catching it!
I’ve been looking for a recipe and this was so simple and easy! So tasty in my coffee and I’m going to keep the leftover solids for my oats and maybe over ice cream like someone suggested 😍
Yay!! 😍 So glad you loved it. And yes — the leftover solids are amazing in oats or over ice cream. Such a good idea!
Loved the taste! However mine came out more like a puree- I definitely simmered too long
But tried to thin it out with water and I still did not have anything to strain through as it was solid. Any thoughts?
Ahhh I’m so glad you loved the flavor 🤍 and yes, it sounds like it just simmered a bit too long! Since there’s natural fiber in the banana, the longer it cooks the more it breaks down and turns into a thicker purée instead of a syrup.
Next time, I’d pull it off the heat a little sooner (you want it gently bubbling but not reducing too much). You can also add a splash more water while it’s still warm and whisk really well, that usually brings it back to a pourable syrup consistency. And if it thickens as it cools, that’s totally normal too! Thanks for trying it and sharing your feedback 🫶
I will be trying this ASAP. Sounds yummy and easy to make.
This recipe was the bees knees! Wanting to avoid Dunkin’ and Starbucks heavily processed banana syrups, I ventured to the internet to find a delicious homemade alternative. I found it! It’s so good in coffee and I used the banana bits at the end to whisk into maple syrup and also to use on my French toast this morning. Thank you for posting this recipe.
So bomb! I loved it it’s the perfect mix of banana and sweet yum!
Ahh I’m so happy you loved it!! 🥹
So good! It did become jammy/puddinglike and separated into little lumps instead of dissolving when I was making my matcha latte. So I followed your suggestions and added more water to the syrup, and gave it a proper whirl on the mixer for a minute or two. Problem solved and it. Is. Divine. Thank you for sharing ♥️
yay!! so glad you were able to troubleshoot!! happy you enjoyed it! 🙂
Absolutely delicious!
*I blended mine instead of straining and it was perfect.
I just made this and it’s delicious! I will be making on repeat. I also made a banana cold foam using the syrup and it’s incredible on an iced latte. Great recipe and so easy!
This is absolutely delicious…had one from 7 Brew a few weeks ago and I’m obsessed! Recipe is so much better! A definite yummy twist on a morning essential!
Super good!! I just used an immersion blender instead of straining it. Thank you!!
Hello – I am planning on making this; however, as I started with two medium bananas, they only measured slightly less than one cup and your recipe calls for two cups so I’m not sure if I should mash more bananas to make two cups. Do you usually measure the mashed bananas or just simply use two medium bananas? Can’t wait to try this 😊
Hi there, two medium ripe bananas came out to about 2 cups, if you only got 1 cup then I recommend adding in another banana to get closer to the 2 cups. Hope you enjoy it!