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Cinnamon Banana Coffee Syrup Recipe

This cinnamon banana coffee syrup combines ripe bananas, warm cinnamon, and rich coffee into a smooth, comforting syrup. Perfect for drinks or desserts, it delivers balanced sweetness with subtle spice. Easy to prepare and adaptable, it transforms simple pantry ingredients into a flavorful addition you’ll keep reaching for daily.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course beverage, Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 100 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 granulated sugar
  • tbsp brown sugar adds depth
  • tsp ground cinnamon
  • tsp lemon juice
  • pinch salt

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 sugar dissolves fully.
  • Add cinnamon and continue simmering for 10–12 minutes until syrup thickens slightly.
  • Check texture; it should lightly coat the back of a spoon without becoming too thick.
  • Remove from heat and strain for a smoother finish if desired.
  • Cool completely, then store in a sealed jar in the refrigerator.

Notes

Simmer longer for thicker syrup or reduce time for a lighter consistency. Chill to slightly thicken. Freeze in small portions if needed. Stir before use if separation occurs. Adjust cinnamon for stronger spice. Store refrigerated up to one week in an airtight container.
Keyword banana coffee, Bristle Cookie, cinnamon syrup, Cookies, Ice Cream Cookie