Go Back

Caramel Banana Coffee Syrup Recipe

This caramel banana coffee syrup combines rich caramelized sugar, ripe bananas, and bold coffee into a smooth, flavorful syrup. Perfect for drizzling over desserts or stirring into drinks, it delivers balanced sweetness and depth. Easy to prepare and endlessly customizable, it transforms simple ingredients into a luxurious kitchen staple.
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
  

Caramel Base

  • cup granulated sugar
  • tbsp water

Banana Coffee Syrup

  • ripe bananas mashed about 1 cup
  • cup brewed strong coffee warm
  • tbsp butter
  • cup heavy cream room temperature
  • tsp vanilla extract
  • pinch salt

Instructions
 

  • Heat sugar and water in a saucepan over medium heat until it melts and turns deep amber.
  • Carefully whisk in butter and cream. Mixture will bubble rapidly, so stir steadily until smooth.
  • Add mashed bananas and coffee. Stir until fully combined and slightly thickened.
  • Simmer gently for 8–10 minutes until syrup coats the back of a spoon.
  • Remove from heat. Stir in vanilla and salt to balance sweetness.
  • Strain for a silky texture or leave slightly pulpy for more body.
  • Cool, then transfer to a jar. Refrigerate until ready to use.

Notes

Cook longer for thicker texture or shorten time for a thinner drizzle. Chill to firm slightly. Freeze small portions for extended storage. Stir before using if separation occurs. Adjust salt or vanilla for flavor variation. Store refrigerated up to one week in an airtight container.
Keyword banana coffee, Bristle Cookie, caramel syrup, Cookies, Ice Cream Cookie