Banana Foster Syrup Recipe

Banana is a big flavor in coffee right now, and for good reason. That ripe, caramelized quality plays really well with espresso, cold brew, and pretty much anything with a little sweetness to it. So when we decided to make a banana syrup, we didn’t want to reach for extract. We wanted something that actually tasted like the real thing — deep, warm, and a little complex.

The answer was Bananas Foster syrup. Caramelized sugar, banana peel, a touch of rum extract. It takes about ten minutes and it’s genuinely worth keeping in your fridge.

Why the Peel?

This is the part that surprises people. You’re not using the banana itself — you’re using the peel, and there’s a real reason for that.

The inside of a banana peel has a high concentration of banana flavor compounds. When you caramelize it in hot sugar, those flavors come out in a way that’s richer and more complex than anything you’d get from the fruit or from an extract. Verses using the banana fruit itself, it helps keep a syrup consistency rather than a fruit-like puree. It’s a small technique shift that makes a big difference in the final cup. And bonus, you can use the peel from your normal morning snack - no waste!

Ingredients

• 1/4 cup white sugar
• 1/4 cup brown sugar
• Peel of 1 banana, chopped
• 1/2 tsp rum extract
• 1/2 cup water
• Pinch of cinnamon
• Pinch of salt

This recipe scales easily — double or triple it based on how much you go through.

How to Make It

• Add both sugars to a pan over medium heat. Let them melt down into a liquid, stirring occasionally. Don’t walk away — caramel moves fast.
• As soon as the sugar is fully liquid, add the chopped banana peel.
• Raise the heat to medium-high and simmer for 5 minutes, whisking occasionally. The sugar will caramelize around the peel and pull out the flavor.
• After 5 minutes, you should have a thick, amber, honey-like consistency. This is what you want.
• Add the water and stir to combine. Let it heat for another minute or two to make sure everything incorporates fully.
• Pull it off the heat and strain through a fine mesh strainer into a bottle or jar.
• Store in the fridge for up to 2 weeks.

This syrup works well anywhere you’d want a little warmth and sweetness. In an iced latte it’s really straightforward and good. Over cold brew it adds a layer of flavor that makes the drink feel complete. In a cortado — honestly, it’s something else. The rum extract gives it that classic Bananas Foster character.

We’re always experimenting with syrups, origins, and brew methods at BCR — and we like sharing what we find. If you make this one, we’d love to hear how you used it.