Starbucks Copycat Banana Coffee Syrup

This banana syrup is made with real bananas and it tastes nothing like the extract version, in the best possible way.

A friend of mine is a big fan of having bananas on her pancakes. When she was in town for a few days and we had a breakfast date planned at my place, I had her try this banana syrup on hers. I had originally made the batch for my Starbucks copycat banana bread latte, but I was curious how it would taste on food too and she was the perfect person to find out with.

She loved it. She asked for the recipe before she even finished her stack, and one of the first things she said was how much she appreciated that it was made with actual bananas and not extract. That is exactly what makes it different. It tastes like sweet, cooked banana with caramelized, banana bread-like notes you just cannot get from a bottle. Warmer and deeper than fresh banana, closer to something baked than something straight off the bunch.

Making your own syrups at home is one of those things I thought sounded like extra work until I tasted the difference. The hazelnut syrup was what got me started on homemade syrups in the first place, and this banana one has quickly become one of my favorites to keep in the fridge. Ever since that breakfast, I have been adding it to my coffee, my matcha, and even my oatmeal in the morning. If you are building out your syrup collection, the brown sugar apple crisp syrup is a great one to make next, and the pecan syrup is worth making on the same day if you want something else to drizzle over those pancakes.

Ingredients

The bananas are the one ingredient I would be picky about here. Use very ripe bananas with plenty of brown spots because they are sweeter and have a much stronger banana flavor than yellow or slightly green ones. This is also a good way to use bananas that have gotten a little too soft for snacking. I also like adding vanilla extract because it rounds out the banana and gives the syrup more of that banana bread-like flavor that works really well in coffee. You can leave it out if you want the banana flavor to stand more on its own.

See the recipe card for exact quantities.

How to Make Starbucks Copycat Banana Coffee Syrup

This banana syrup is sweet, smooth, and full of ripe banana flavor, with a thicker texture than a plain simple syrup. It works well in coffee, milk, pancakes, desserts, and drinks where you want real banana flavor without using fresh slices.

Cook the bananas

Add the sliced bananas, water, and sugar to a small saucepan over medium heat, then stir and bring the mixture to a gentle simmer.

• Keep the heat at a steady simmer instead of a hard boil so the syrup does not reduce too quickly.
• The bananas will soften as they cook, making them easier to mash into the liquid.
• Use ripe bananas for the best flavor, but avoid bananas that smell fermented or overly sour.

Reduce the syrup

Let the mixture simmer for 25 to 30 minutes, stirring occasionally, until it reduces by about half and turns a deeper golden color.

• Stir more often toward the end as the syrup thickens and the bananas settle at the bottom.
• The syrup should look thicker but still loose enough to pour.
• Keep in mind that it will thicken more as it cools.

Add the vanilla and salt

Remove the saucepan from the heat, then stir in the vanilla extract and a pinch of salt.

Blend until smooth

Carefully blend the mixture until the banana is completely smooth.

• Let the syrup cool slightly first if using a countertop blender.
• Be careful when blending warm liquids, since steam can build pressure in the blender.

Cool and store

Let the banana syrup cool completely before transferring it to a clean jar or airtight container.

• Cooling it first helps prevent condensation from forming inside the container.

Storage

Store the banana syrup in a clean, airtight jar or container in the refrigerator for up to 1 week. Since it is made with fresh banana, it should not be stored at room temperature.
The syrup will thicken as it chills, so give it a good stir before using. If it becomes too thick to pour, let it sit at room temperature for a few minutes or stir in a small splash of warm water.