This is more than a recipe, because t’s essentially its own mini café banana syrup ebook. Along with the fresh banana syrup formula, I included the full extraction process and science, banana ripeness and ingredient notes, flesh vs. peel extraction, a peel-only option for bakery cafés, frozen banana guidance, troubleshooting and viscosity adjustments, using extracts or flavorings, a banana bread variation, and guidance for actually building drinks with it.
R&D NOTE — OCTOBER 12, 2026
Concentrated Variation Shown on TikTok
If you saw my TikTok video featuring a more concentrated variation of this banana syrup, I did not follow the finished formula exactly as written in this file. This was an intentional R&D variation using the same extraction principles.
For this batch, I shortened the extraction time to approximately 10–12 hours rather than the full 24 hours. After straining, I collected
125 g banana peel extraction
130 g banana flesh extraction
255 g total collected extraction
I then combined the two extractions and omitted the additional 150g water called for in the original formula.
Concentrating the Syrup
For my 255 g combined extraction, I added approximately 100-107 g granulated sugar.
I gently heated the extraction and sugar only as needed to completely dissolve the sugar. I did not follow the original longer stovetop process or hold the mixture on the heat for approximately 20 minutes.
After the sugar was dissolved and the syrup was homogeneous, my finished concentration measured approximately 62° Brix.
I then added approximately 3 g high-quality Amoretti banana flavoring to reinforce the aromatic banana top notes and help the banana remain recognizable once the syrup was combined with espresso, milk, and ice.
This Version Differs From the Original Formula
The original formula in this file includes additional water and a longer controlled heating step. That version produces a more diluted, versatile café syrup with a broader dosing range.
For the TikTok variation, I intentionally
Shortened the extraction to 10–12 hours.
Used 125 g peel extraction + 130 g flesh extraction.
Omitted the additional water.
Added 100-107 g sugar to the 255 g collected extraction.
Heated only long enough to dissolve the sugar.
Finished at approximately 62° Brix.
Added approximately 3 g Amoretti banana flavoring.
The result was a more concentrated syrup with a higher flavor impact per gram. The added banana flavoring does not replace the natural banana extraction; it adds an aromatic layer that can help the banana carry through espresso, milk, and ice.
These versions are not intended to be identical. Follow the main formula as written for the original tested syrup. This concentrated variation demonstrates how the extraction can be adjusted during café R&D when a stronger syrup, lower dosing rate, or different finished beverage profile is desired.
Important: The sugar quantity above documents what I used for this specific batch. Fruit, ripeness, extraction yield, and starting soluble solids can vary, so the same sugar addition will not guarantee exactly 62° Brix in every batch. If reproducing the concentrated version precisely, use the listed quantity as a starting point and verify the finished concentration with a refractometer.
