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Bring banana bread flavor to your coffee or matcha with Dani’s homemade syrup. Ripe bananas simmer with maple syrup and cinnamon, then vanilla bean paste is stirred in before blending. Strain it for a smoother syrup, or leave it unstrained for a thicker banana sauce.

Directions

1. Mash the bananas with a fork, then add them to a saucepan with the water, maple syrup, salt, and cinnamon. Stir to combine.
2. Place the saucepan over medium heat. Once the mixture begins to bubble, lower the heat to maintain a gentle simmer and cook for 10 minutes, stirring occasionally.
3. Remove the saucepan from the heat and stir in the vanilla bean paste.
4. Let the mixture cool slightly, then blend carefully with an immersion blender until smooth, keeping the blade submerged to minimize splashing.
5. For a smoother syrup, pour through a fine-mesh strainer into a heatproof jug. Strain a second time if desired. Skip straining if you prefer a thicker banana sauce.
6. Transfer to a clean heatproof container, allow to cool, then cover and refrigerate. Stir before adding to coffee or matcha.

Syrup or sauce: Straining removes banana pulp for a smoother drink sweetener. Leaving the pulp in creates a thicker sauce.

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