Banana Bread Syrup (For Coffee!)

• servings: 12 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

1 cup water

1 overripe banana (mashed)

¾ cup brown sugar (packed)

¼ cup granulated sugar

¼ cup maple syrup

2 cinnamon sticks

¼ tsp nutmeg

¼ tsp salt

1 tsp vanilla extract

Directions

Stir together water, mashed banana, brown sugar, white sugar, maple syrup, cinnamon sticks, nutmeg, and salt in a medium saucepan and heat to a simmer.

Once simmering, allow to simmer for 5 minutes, stirring occasionally.

Remove from heat and allow to cool for 15 minutes at room temperature.

After cooling time, strain the solids from the syrup, reserving the syrup and discarding the solids.

Stir in the vanilla extract and transfer to a syrup bottle or mason jar. Store in the fridge for up to 2 weeks!

Notes

Substitutions

Overripe Banana - Bananas not ripe yet? Prick them all over with a fork, put them on a parchment-lined sheet pan, and bake at 350ºF for about 10 minutes, or until dark all over.

Brown Sugar - You can make your own using granulated sugar and molasses in a 1 cup : 1-2 tablespoon ratio. Alternatively, use a less-processed sugar like grated piloncillo or jaggery, or muscovado sugar.

White Sugar - Pure cane sugar and superfine/caster sugar are perfect 1:1 swaps.

Maple Syrup - You can use agave nectar, date syrup, or even honey if you prefer. To replace the maple undertones, add ¼ teaspoon maple extract.

Cinnamon Sticks - While it’ll leave a bit of sediment, feel free to swap in ¼ teaspoon of ground cinnamon for each stick.

Nutmeg - Replace with a bit of extra cinnamon, a pinch of cloves or allspice, or some pumpkin pie spice.

Salt - If you’re on a salt-free diet, try adding ¼ - ½ teaspoon of butter extract instead.

Vanilla Extract - You can use an equal amount of vanilla paste or powder, or use half as much ground vanilla bean.

Nutrition

• Serving Size: 2 tbsp
• Calories: 89 kcal
• Sodium: 54 mg
• Total Carbohydrate: 23 g
• Total Sugars: 22 g