Heatless Banana Syrup for Coffee

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Banana syrup in lattes has exploded in virality lately. I keep seeing it everywhere on my feed and in hipster coffee shops. While I sometimes like to indulge in a homemade syrup, I rarely want to commit to a large batch (especially since I usually prefer my lattes unsweetened) and don’t love the hassle or mess of making syrup on the stove. This heatless banana syrup method is the perfect low-hassle solution, yielding just a few servings without dirtying a single pan.

Just combine ripe banana with sugar, let it rest for hours or overnight so osmosis draws out the banana’s liquid and flavor, then add water and strain. No cooking or mess is required! You get a silky, naturally sweet syrup ideal for a couple of lattes, stirring into yogurt or oatmeal, or any quick treat. Plus, the leftover banana can be repurposed easily (banana pancakes anyone?), which means nothing is wasted.

Heatless Banana Syrup for Coffee

Recipe by Megan Renee

Servings

2

servings

Ingredients

• 1 ripe banana (or 2 if the banana is tiny)

• ¼ cup brown sugar/coconut sugar

• 1/4 cup warm water

• pinch of salt

• optional

• cinnamon, maple syrup, vanilla extract

Directions

• Slice the banana, then stir in the sugar. You will immediately start to see the sugar extract juices; this is known as maceration.
• Cover and let rest in the fridge for at least an hour, or up to 24 hours.
• Pour into the mixture 1/4 cup warm water; this will help to dissolve excess sugars and create a syrup consistency good for coffee.
• Strain the mixture through a fine-mesh sieve.
• Use immediately or keep refrigerated in a sealed jar for up to 10 days.
• Serving Ideas
• Add 1–2 tsp to lattes or matcha.
• Drizzle over oatmeal, pancakes, or yogurt.

Notes

• Keep the syrup as is or add the optional ingredients for a banana bread syrup.