Banana Bread Syrup

Ingredients

  • 2 bananas

  • 1 tablespoon cinnamon powder

  • ¼ tablespoon vanilla paste

  • ½ cup raw sugar

  • 1 cup water

Method

1. Mash the bananas Peel the bananas and mash them with a fork until mostly smooth.

2. Simmer Add the mashed banana, cinnamon powder, vanilla paste, raw sugar and water to a small saucepan. Bring it to a boil, then reduce the heat. Simmer for 5 minutes, stirring occasionally so the sugar dissolves and nothing sticks to the bottom.

3. Cool and blend Take the pan off the heat and let the mixture cool. Pour it into a blender and blend until smooth.

4. Store Pour the syrup into an airtight jar and keep it in the fridge for up to 5 days. Shake or stir before using.

5. Top your matcha Add a spoonful of syrup to the bottom of your glass, add ice and milk, then pour over your matcha shot. Stir before sipping so the banana bread flavour mixes through.

FAQs

Which bananas should I use?
Ripe bananas with brown spots work best. They are sweeter and mash easily, which gives the syrup a stronger banana bread flavour.

Why is my syrup thick?
The blended banana gives it a thicker, smoother texture than a regular syrup. If it’s too thick for your drink, stir in a splash of water until it pours the way you like.

Do I have to blend it?
Blending gives a smooth syrup that mixes evenly into your drink. If you skip it, the banana will stay in small pieces.

Can I use a different sugar?
Yes, brown sugar works well and keeps the caramel-like flavour. Raw sugar gives a slightly deeper, more rounded sweetness.