Vanilla Banana Coffee Syrup Recipe

This vanilla banana coffee syrup delivers a smooth blend of ripe banana, aromatic vanilla, and rich coffee. The result is a silky, balanced syrup perfect for elevating beverages or desserts. Easy to prepare and flexible in flavor, it transforms simple ingredients into a delicious, everyday indulgence worth repeating.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course beverage, Dessert, Snack

Cuisine American

Servings 18 cookies

Calories 95 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 vanilla extract
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 to dissolve sugar evenly.
Cook for 10–12 minutes until syrup thickens and lightly coats a spoon.
Remove from heat. Stir in vanilla and salt for a rounded flavor.
Strain for a smooth finish or keep pulp for a thicker texture.
Cool completely, then transfer to a sealed jar and refrigerate.

Notes

Simmer longer for thicker consistency or shorten for a lighter syrup. Chill to slightly thicken texture. Freeze in small portions if needed. Stir before using if separation occurs. Customize with spices or extra vanilla. Store refrigerated up to one week in an airtight container.

Keyword banana coffee, Bristle Cookie, Cookies, Ice Cream Cookie, vanilla syrup