CREAMY BANANA SYRUP
Shelf life: 4–5 days refrigerated
INGREDIENTS
250 g ripe banana (very ripe, spotted) (about 2-3 medium bananas)
120 g water (½ cup)
70 g sugar (⅓ cup)
10 g honey, golden syrup, or invert sugar (2 tsp)
4 g lemon juice (1 tsp)
1 g fine salt (generous pinch)
3 g vanilla extract (½ tsp, optional)
INSTRUCTIONS
In a small saucepan, combine water, sugar, honey, and salt.
Warm gently over medium-low heat until the sugar is fully dissolved. Do not boil.
Add sliced banana to a blender.
Pour the warm syrup over the banana and blend until completely smooth.
Add vanilla extract and lemon juice, then blend again briefly.
If using xanthan gum for stabilization, add it now and blend for 10–15 seconds until fully incorporated.
Strain through a fine mesh sieve if you want an ultra-smooth café texture.
Cool comletely, bottle, and refrigerate.
Barista Note
Banana syrups behave differently than typical simple syrups because the fruit naturally thickens the mixture.
The result is closer to a creamy drink purée than a thin syrup, which actually works well for lattes and matcha because it blends smoothly into milk.
The small amount of lemon juice helps keep the banana from darkening while also brightening the flavor.
Beverage Note
Beverage preferences vary greatly depending on drink size, milk choice, sweetness preference, and the strength of the coffee or matcha being used.
The serving suggestions listed here should be viewed as starting points for testing rather than strict formulas. Start with the suggested amount and adjust to taste.
Some drinks benefit from a lighter banana note, while others, especially dessert style lattes, may taste better with a more pronounced banana flavor. Feel free to add more r less depending on your drink and preference.
Garnish & Topping Ideas
• Banana cold foam
• Light dusting of cinnamon or nutmeg
• Brown sugar sprinkle
• Crushed vanilla wafer cookies
• Shortbread crumble
• Caramel drizzle
• Whipped cream
• Banana chips (for visual garnish)
• Honey drizzle
• Cocoa powder or chocolate shavings
For banana bread style drinks, a small pinch of cinnamon and brown sugar on top works well.
SERVING SUGGESTIONS
Banana Matcha Latte
2 Tbsp banana syrup + iced milk + matcha poured slowly over the top.
Banana Latte
1–2 Tbsp syrup + espresso + milk + ice.
Banana Cold Brew
1 Tbsp syrup + cold brew + splash of cream.
Banana Milk
2 Tbsp syrup + 8 oz cold milk. This one is toddler-approved in my house.
FLAVOR VARIATIONS
Banana Bread Syrup
Add ¼ tsp cinnamon, a pinch nutmeg, and replace half the sugar with light brown sugar.
Banana Cream
Add ½ tsp vanilla bean paste and a splash of sweet cream.
Banana Caramel
Replace 20 g of the sugar with caramel sauce.
Banana Coconut
Replace half the water with coconut milk.
BANANA CREAM COLD FOAM
Shelf life: 2–3 days refrigerated
INGREDIENTS
120 g heavy cream (½ cup)
80 g milk (⅓ cup)
30 g banana purée (2 Tbsp)
20 g sugar or vanilla syrup (1 Tbsp)
1 g vanilla extract (¼ tsp)
Pinch fine salt
(Optional stabilization)
½ tsp instant Clearjel
INSTRUCTIONS
In a jar or small blender cup, combine cream, milk, banana syrup, sugar, vanilla, and salt.
Blend briefly with an immersion blender or shake vigorously until smooth.
If using xanthan or Clearjel, add and blend for a few seconds until slightly thickened.
Chill for 20–30 minutes before using.
To serve, froth with a handheld milk frother or shake in a sealed jar until thick and airy.
Spoon or pour over iced drinks.
Barista Note
Cold foam texture should be thick but still pourable. If it becomes too stiff, whisk in a splash of milk to loosen it.
Use on:
• iced banana lattes
• cold brew
• banana bread lattes
• matcha lattes
• iced chai
