Go Back

Brown Sugar Banana Coffee Syrup Recipe

This brown sugar banana coffee syrup blends rich molasses sweetness, ripe bananas, and bold coffee into a smooth, flavorful syrup. Perfect for enhancing drinks or desserts, it offers deep, cozy notes with minimal effort. Simple ingredients and an easy method make it a delicious, versatile addition to everyday recipes.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course beverage, Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 110 kcal

Equipment

  • Mixing bowl
  • Saucepan
  • whisk
  • Fine-mesh strainer
  • Jar or Bottle
  • Stovetop

Ingredients
  

Syrup Base

  • ripe bananas mashed about 1 cup
  • cup brewed coffee strong
  • cup brown sugar packed
  • tbsp granulated sugar optional
  • tsp lemon juice
  • pinch salt
  • tsp vanilla extract

Instructions
 

  • Mash bananas in a bowl until mostly smooth with slight texture remaining.
  • Add coffee, sugars, and lemon juice to a saucepan. Stir until combined.
  • Bring to a gentle simmer over medium heat, stirring until sugars dissolve.
  • Cook for 10–12 minutes until syrup thickens and becomes glossy.
  • Check consistency; it should coat the back of a spoon without becoming too thick.
  • Remove from heat and stir in vanilla and salt for balanced flavor.
  • Strain if desired, then cool completely before transferring to a sealed jar.

Notes

Simmer longer for thicker syrup or reduce time for a thinner consistency. Chill to slightly thicken. Freeze in small portions for extended storage. Stir before using if separation occurs. Adjust sweetness or vanilla for variation. Store refrigerated up to one week in an airtight container.
Keyword banana coffee, Bristle Cookie, brown sugar syrup, Cookies, Ice Cream Cookie