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Ripe Banana Coffee Syrup Recipe

This ripe banana coffee syrup delivers bold flavor with minimal effort. Overripe bananas blend with coffee and sugar to create a smooth, caramel-like syrup perfect for drinks and desserts. It’s simple, adaptable, and a clever way to rescue forgotten fruit while upgrading your daily caffeine routine.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course beverage, Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 90 kcal

Equipment

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

Ingredients
  

Banana Coffee Syrup

  • ripe bananas mashed about 1 cup
  • cup brewed strong coffee cooled
  • cup granulated sugar
  • tsp vanilla extract
  • tsp cinnamon optional
  • tbsp lemon juice

Instructions
 

  • Mash bananas in a bowl until mostly smooth with slight texture remaining.
  • Add coffee, sugar, and lemon juice to a saucepan. Stir well to combine.
  • Bring mixture to a gentle simmer over medium heat. Stir frequently to prevent sticking.
  • Cook until slightly thickened and glossy, about 10–12 minutes. Texture should coat the back of a spoon.
  • Remove from heat. Stir in vanilla and cinnamon for added depth.
  • Strain syrup through a fine mesh sieve for a smoother finish, pressing gently.
  • Cool completely, then transfer to a jar. Refrigerate before using for best consistency.

Notes

For a thicker syrup, simmer longer; for thinner, add a splash of coffee. Chill to firm texture slightly. Freeze in small portions for longer storage. Adjust sweetness or spice to taste. Handle gently when warm. Store refrigerated up to one week in a sealed container.
Keyword banana syrup, Bristle Cookie, coffee syrup, Cookies, Ice Cream Cookie