Reminiscent of freshly baked banana bread, this banana bread latte brings together the comforting flavors of banana, cinnamon, and maple in a cozy, creamy drink. I love making this when I want something warm and indulgent that feels like dessert in a cup.
Why You’ll Love This Recipe
I enjoy this recipe because it combines the familiar sweetness of banana bread with the smooth, rich flavor of coffee. The homemade banana syrup gives a natural fruitiness that pairs beautifully with the cream foam and caramelized banana topping. It’s a drink that feels both special and homemade—perfect for brunch, a cozy afternoon, or when I crave something comforting but a little different from the usual latte.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Homemade Banana Syrup:
1 1/2 medium ripe bananas, sliced
3/4 cup brown sugar substitute, such as Swerve®
1/4 cup sugar-free maple-flavored syrup, such as Pyure®
3/4 cup water
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon banana extract
1/2 teaspoon maple extract
1/2 teaspoon vanilla extract
Latte:
1/2 cup hot coffee
1/2 cup hot milk
3 tablespoons homemade banana syrup, or to taste
1/4 teaspoon banana extract
Banana Cream Foam:
1/4 cup heavy whipping cream
1 tablespoon homemade banana syrup
Caramelized Bananas:
2 teaspoons butter
1/2 medium banana, sliced
1 tablespoon sugar-free maple-flavored syrup
Directions
I start by combining sliced bananas, brown sugar substitute, and maple syrup substitute in a saucepan over medium-low heat. I stir until the sweetener melts completely.
Then, I add water, bring it to a boil, and let it simmer for about 12 to 15 minutes. Once it’s thickened slightly, I remove it from heat and stir in the salt, cinnamon, and extracts. Using an immersion blender, I blend it until smooth.
For the banana cream foam, I mix the heavy cream and a tablespoon of banana syrup in a glass, then use a frother to create a rich foam.
To make the caramelized bananas, I melt butter in a skillet over medium heat, add the syrup, and arrange banana slices in a single layer. I cook them for 3 to 5 minutes until golden and caramelized.
To assemble, I pour hot coffee into a mug, then mix the banana syrup, banana extract, and hot milk together before pouring it over the coffee. Finally, I top it all with the banana cream foam and caramelized bananas.
Servings and Timing
This recipe makes 1 serving. It takes about 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes.
Variations
I like to make an iced version on warmer days. I prepare all the components the same way but pour cold coffee and milk over ice before topping it with the banana cream foam and caramelized bananas. I can also make it vegan by using plant-based milk and coconut cream instead of dairy products.
Storage/Reheating
The banana syrup can be stored in an airtight container in the refrigerator for up to a week. When I want to make another latte, I just warm it gently on the stove or in the microwave before using. The caramelized bananas are best made fresh, but the foam can be whipped just before serving.
FAQs
How do I make the syrup thicker?
I simmer it for a few extra minutes until it reaches the consistency I like. The longer it cooks, the thicker and more caramel-like it becomes.
Can I use regular sugar instead of a substitute?
Yes, I can use brown sugar and regular maple syrup if I prefer a more traditional sweetness.
What kind of milk works best?
I usually use whole milk for creaminess, but almond, oat, or coconut milk also work beautifully.
Can I make this without coffee?
Definitely! I sometimes replace the coffee with hot milk or chai tea for a caffeine-free version.
How do I caramelize the bananas perfectly?
I make sure the pan isn’t too hot and that I let the slices cook undisturbed for a few minutes so they develop that golden crust before flipping.
Conclusion
This banana bread latte is like sipping a warm hug. I love how the banana, maple, and cinnamon flavors blend perfectly with the coffee, making each sip smooth and comforting. Whether I make it for myself or to impress guests, it always feels like a little café treat made right at home.
The Banana Bread Latte blends the cozy flavors of banana, cinnamon, and maple into a creamy, coffee‑shop style drink that tastes like dessert in a cup.
Ingredients
Homemade Banana Syrup:
1½ medium ripe bananas, sliced
¾ cup brown sugar substitute (e.g., Swerve®)
¼ cup sugar‑free maple‑flavored syrup (e.g., Pyure®)
¾ cup water
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon banana extract
½ teaspoon maple extract
½ teaspoon vanilla extract
Latte:
½ cup hot coffee
½ cup hot milk
3 tablespoons homemade banana syrup (or to taste)
¼ teaspoon banana extract
Banana Cream Foam:
¼ cup heavy whipping cream
1 tablespoon homemade banana syrup
Caramelized Bananas:
2 teaspoons butter
½ medium banana, sliced
1 tablespoon sugar‑free maple‑flavored syrup
Instructions
Make the banana syrup: In a saucepan over medium‑low heat, combine sliced bananas, brown sugar substitute, and sugar‑free maple syrup until the sweetener melts.
Add water, bring to a boil, then simmer 12–15 minutes until slightly thickened. Remove from heat and stir in salt, cinnamon, and extracts. Blend using an immersion blender until smooth.
Make the banana cream foam: In a small glass, mix heavy cream and 1 tablespoon of banana syrup, then froth until thick and creamy.
Caramelize the bananas: In a skillet over medium heat, melt the butter, add the sugar‑free maple syrup and banana slices. Cook for 3–5 minutes until golden and caramelized.
Assemble the latte: Pour hot coffee into a mug. Stir in the banana syrup and banana extract, then pour in hot milk and mix gently. Top with the banana cream foam and caramelized banana slices.
Notes
You can store leftover banana syrup in an airtight container in the fridge for up to a week; warm before using.
To simplify, skip the banana cream foam or caramelized bananas — the latte base still delivers banana bread vibes.
Swap milk for almond, oat, or another plant‑based alternative to make the latte dairy‑free.
