Switch up your coffee routine with this Banana Latte. It tastes like banana bread in a glass! The combination of ripe bananas, creamy oat milk, and bold espresso creates a perfectly balanced yet sweet start to your day!
The banana syrup is made by simmering mashed bananas, brown sugar, water, and cinnamon in a pan until the banana has infused the syrup.
The banana flavor is subtle yet distinct, and balanced by hints of cinnamon and caramelized brown sugar, creating a well-rounded, not overpowering taste.
Believe me when I say it tastes like banana bread!
Love this fruit flavored latte? Try a Blueberry Latte or Strawberry Latte next!
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Ingredients
Made with a double shot of espresso, plant-based milk, and homemade banana syrup, this delicious latte tastes just like banana bread!
Espresso: A latte consists of one or two shots of espresso and steamed milk. I use a Nespresso machine and one of the double espresso pods.
Oat Milk: I prefer oat milk for lattes at home because it’s creamy, but I also use almond milk or soy milk from time to time. Feel free to use your favorite plant-based milk.
Banana Simple Syrup: While bananas and coffee may sound unusual, the combination is surprisingly delicious— think banana bread latte.
This syrup is made up of mashed ripe bananas, brown sugar, water, cinnamon, salt, and vanilla.
See recipe card for quantities.
Helpful Equipment
This banana milk latte recipe requires espresso, so you'll need an espresso machine.
I personally have a Nespresso, and I absolutely love it. It brews perfect espresso shots in just minutes with no hassle. If you're a coffee lover, it's a must-have.
I use the double espresso Vertuo pods.
To froth your milk, I recommend using an Aeroccino. It froths milk both hot and cold.
You’ll also need a mesh strainer to remove the banana chunks from the syrup. Alternatively, you can blend the bananas into the syrup, but keep in mind that it will result in a much thicker consistency.
How to Make This Recipe
Whip up a delicious banana simple syrup at home in under 15 minutes, and keep it on hand to make oat milk iced banana lattes all week!
The full written recipe can be found in the recipe card below.
Step 1: Mash two ripe bananas.
Step 2: In a small pan, combine the mashed bananas, brown sugar, water, and a pinch of salt. Whisk until well combined.
Step 3: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let it simmer, whisking occasionally, until the sugar fully dissolves and the bananas infuse the syrup, about 10 minutes. Keep it at a gentle simmer— the goal is a light, thin simple syrup, not a thick caramel-like one.
Step 4: Strain the mixture through a fine mesh strainer, pressing the bananas with a spoon to remove all the syrup.
Step 5: Stir in the vanilla, then allow to cool before storing in an airtight container.
Step 6: Pour the syrup into the bottom of a tall glass. Use as much or as little as you prefer— I typically use 1 tablespoon.
Step 7: Fill with ice and pour in the plant-based milk.
Step 8: Brew a double shot of espresso and pour it over the milk.
Step 9: Stir well, adding more syrup if desired. Enjoy!
Note: If making a hot banana latte, froth and steam the milk and omit the ice.
Substitutions & Variations
The best part of making coffee at home is that you get to create the perfect drink for you including the sweetness and creaminess.
Espresso: If you don't have an espresso machine, you can substitute the double shot of espresso with ½ cup strong coffee. Adjust the milk as needed, you might need less.
Oat Milk: Oat milk is my personal favorite but almond milk, cashew milk, and soy milk are great options as well. Use your favorite!
More Syrup Ideas
If you love fruity lattes, try a Strawberry Latte or Blueberry Latte.
If you want a more cinnamon-forward latte, try this Cinnamon Dolce Latte that is a copycat recipe of Starbucks.
If you love a classic brown sugar syrup, I have a delicious Brown Sugar Latte that is a must try!
And if you want a drizzle of something extra fun try a Mocha Latte or Caramel Oat Milk Latte.
Tips & Tricks
Use ripe bananas. They should have dark spots on them for the sweetest results.
The banana simple syrup contains both sugar and the natural sweetness from the bananas, so I recommend using an unsweetened plant-based milk to have full control over the sweetness.
Avoid boiling too vigorously. Keep it at a gentle simmer— the goal is a light, thin simple syrup, not a thick caramel-like one.
Storage
Store banana syrup in an airtight jar in the fridge for up to 7-10 days.
If you want it to last longer, you can also freeze it in small portions for up to 3 months. Just thaw before using!
Frequently Asked Questions
Use ripe bananas with brown spots for the best natural sweetness and flavor.
Strain the syrup through a fine mesh strainer to remove any banana chunks, or blend the bananas, though this will make the syrup thicker.
To thicken the syrup, simply simmer it a bit longer, allowing more of the liquid to reduce.
A dark roast double shot of espresso works best to balance the sweetness of the banana syrup.
More Latte Recipes
Looking for other recipes like this? Try these:
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Recipe
Banana Latte
Ingredients
Banana Simple Syrup
- 2 Ripe Bananas mashed
- 1 cup Brown Sugar
- 1 cup Water
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg optional
- Pinch of Kosher Salt
- ½ teaspoon Vanilla Bean Paste or extract
Banana Latte
- Double Shot of Espresso
- 1 tablespoon Banana Simple Syrup or to preference
- ½ cup Oat Milk or other non-dairy milk
- Ice Cubes
Instructions
- In a small pan, combine the mashed bananas, brown sugar, water, and a pinch of salt. Whisk until well combined.
- Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let it simmer, whisking occasionally, until the sugar fully dissolves and the bananas infuse the syrup, about 10 minutes. Keep it at a gentle simmer— the goal is a light, thin simple syrup, not a thick caramel-like one.
- Strain the mixture through a fine mesh strainer, pressing the bananas with a spoon to remove all the syrup.
- Stir in the vanilla, then allow to cool before storing in an airtight container.
- Pour the syrup into the bottom of a tall glass. Use as much or as little as you prefer— I typically use 1 tablespoon.
- Fill with ice and pour in the plant-based milk.
- Brew a double shot of espresso and pour it over the milk. Stir well, adding more syrup if desired. Enjoy!
- If making a hot banana latte, froth and steam the milk and omit the ice.
Notes
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