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Imagine waking up to the smell of fresh coffee and banana bread wafting through your kitchen. This banana bread latte is cozy, sweet, and rich, making it an easy and comforting way to start the day. The homemade banana bread syrup is made with ripe bananas, brown sugar, cinnamon, and vanilla, which gives it that classic banana bread flavor. I like my coffee hot, but it’s easy to make iced and made with regular milk or any dairy-free alternative you like.
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Pin ItI look forward to my next-day morning coffee every night when I go to bed, and I also love banana bread, so it was only reasonable that I jumped on this viral banana bread latte. I make it with a quick homemade banana syrup using a ripe banana, brown sugar, cinnamon, and vanilla—all the classics found in banana bread. Then, stir it into freshly brewed espresso and warm milk. The syrup simmers on the stove in under 10 minutes, and once it’s blended smooth, the latte comes together just as fast. I usually make it hot on cozy mornings, but it’s just as good over ice, and it works beautifully with dairy-free milk too. If you try it, I’d love to know how you make yours or whether you go hot or iced.
Tips for Beginners
- Use very ripe bananas. The spottier and softer the banana, the sweeter and more banana-bread-like the syrup will taste. Underripe bananas won’t give the same depth of flavor.
- Blend or strain the syrup. This step is key to a smooth latte. Blending creates a thicker, café-style syrup, while straining gives you a lighter texture with no banana bits.
- Keep the syrup at a gentle simmer. Avoid a hard boil, which can scorch the sugar and give the syrup a slightly bitter taste.
- Stir the syrup into the espresso first. Adding the banana syrup directly to the hot espresso helps it dissolve fully before the milk is added, so every sip is evenly flavored.
Banana Bread Latte
Ingredients
- 1 large very ripe banana mashed
- ½ cup brown sugar
- 1 cup water
- ½ tsp cinnamon
- 1 tsp vanilla extract
- pinch of salt
- 2 shots of espresso
- 2 cups milk of choice
Instructions
- To make the syrup, add the banana, brown sugar, and water to a small saucepan over medium heat.1 large very ripe banana, ½ cup brown sugar, 1 cup water
- Bring to a simmer, and let it cook for 7-8 minutes until thickened and bubbly.
- Stir in the cinnamon, vanilla extract, and a pinch of salt.½ tsp cinnamon, 1 tsp vanilla extract, pinch of salt
- Transfer the syrup to a blender or food processor. Blend until smooth. Or, pour the syrup through a fine mesh sieve to strain out any lumps.
- Brew the espresso. Add 3 tablespoons of syrup to the espresso and stir.2 shots of espresso
- Heat the milk and pour ½ to ¾ cup into each glass.2 cups milk of choice
- Froth the remaining milk. Then, spoon a layer of frothed milk over the top of each latte.
- Finish with a sprinkle of ground cinnamon.
Becky’s Tips
- Oat milk froths best for dairy-free lattes.
- Syrup sweetness can be adjusted to taste. Extra syrup works well in iced coffee or cold brew.
- To froth the milk: Heat the milk until warm but not boiling, then froth it using a handheld milk frother, French press, or steam wand. If you don’t have a frother, you can shake the warm milk in a tightly sealed jar for 20–30 seconds, then microwave it briefly to set the foam.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Banana Bread Latte Step by Step
Gather all the ingredients together.
Make the banana syrup: Add 1 large very ripe mashed banana, ½ cup brown sugar, and 1 cup water to a small saucepan set over medium heat.
Simmer until thickened: Bring the mixture to a gentle simmer and cook for 7–8 minutes, stirring occasionally, until the syrup is bubbly and slightly thickened.
Add flavorings: Stir in ½ tsp cinnamon, 1 tsp vanilla extract, and a pinch of salt, then remove the pan from the heat.
Smooth the syrup: Transfer the banana syrup to a blender or food processor and blend until smooth. Alternatively, pour the syrup through a fine mesh sieve to strain out any banana solids.
Brew and sweeten: Brew 2 shots of espresso and divide them between two mugs or heat-safe glasses. Stir 3 tbsp of banana syrup into each mug of hot espresso until fully combined.
Froth the milk: Heat 2 cups of milk of choice, then pour ½-¾ cup of warm milk into each mug. Froth the remaining milk and spoon it over the top of each latte. Finish with a light sprinkle of ground cinnamon before serving.
How to Store and Reheat
Store any leftover banana syrup in an airtight jar or container in the refrigerator for up to 5 days. The syrup may thicken slightly as it chills, which is normal, so give it a good stir before using. To reheat, warm it gently on the stovetop or in the microwave just until pourable. The latte itself is best enjoyed fresh, but you can make the syrup ahead of time to save a few minutes in the morning.
Serving Suggestions
I love enjoying this banana bread latte first thing in the morning when the house is still quiet, but it’s also perfect for a slow weekend brunch or an afternoon pick-me-up. I usually pair it with some banana bread, a chocolate chip muffin, or even toast with peanut butter when I want something simple. If I’m serving it for brunch, I’ll make a small batch and let everyone choose hot or iced, have it with eggs Benedict casserole or homemade waffles. A light sprinkle of cinnamon or a dollop of whipped cream on top makes it feel extra special, like a coffee shop treat at home.
