I’ve been leaning into this idea of importing “out” luxuries home, like making over my little home gym with Equinox-level amenities (Think cute mirrored mini fridge filled with cold towels and essential oil sprays, little jars of bobby pins and hair bands, facial sprays) and fancy coffeeshop drinks made easily in my kitchen.
Why wait until the moment arises for an indulgence? Especially when it just takes a little extra effort, I’m the biggest cheerleader of making everyday moments feel special or important. And this banana bread latte? She fits the bill.
OK, but banana bread latte? When I first heard the concept, I was not convinced. Banana in a coffee drink? As my 10 year old would say, “I’m good, Chat.” Except it’s what’s really good. A brown sugar and cinnamon-spiked syrup, fortified with real dang banana, swizzled into iced espresso and your favorite milk? Heaven.
Garnish with a chunk of banana bread for pizzazz, and we are living.
I love to make extra syrup and keep it on hand in a jar in the fridge, so I’m ready at a moment’s notice for a little intentional indulgence. And they also make me um, faster. Just like, faster as a human. It’s a great situation.
What you do: Make your syrup — mash up some banana, stir it all together, let it simmer until it’s bubbly, thickened, gorgeous. Strain and chill. When it’s go time, make your espresso, combine it with some steamed or cold milk, stir in a little syrup—poof, deliciousness. Whip a little cream, milk, and syrup together for a cold foam moment and spoon it adoringly over your latte. Top with some maple-sautéed bananas and a chunk of banana bread for extra garnish that you extra deserve.
Cozy Banana Bread Latte
Banana Bread Syrup
1 extra-ripe banana, mashed
¼ cup pure maple syrup
¾ cup light brown sugar, packed
1 tsp ground cinnamon
1 tsp vanilla extract
½ tsp fine sea salt
1 cup water
Latte
½ cup whole milk (or milk of choice)
2 shots espresso (or ½ cup strong brewed coffee)
1–2 Tbsp. banana bread syrup (to taste)
1 cup ice (for iced version)
Cold Foam (Optional)
3 Tbsp. whole milk
2 Tbsp. heavy cream
1 Tbsp. banana bread syrup
Caramelized Banana Topping (Optional)
¼ banana, diced into small chunks or sliced
½ Tbsp. butter
2 Tbsp. maple syrup
Garnish for Heathens
Real, live banana bread. Live a little, Katie
Make the Banana Bread Syrup:
In a small saucepan over medium heat, combine the mashed banana, maple syrup, brown sugar, and cinnamon. Let it bubble gently, stirring now and then, for about 5 minutes—until everything melts together and your kitchen smells like banana bread.
Pour in the water and bring it to a low boil. Then reduce the heat and simmer uncovered for about 5 minutes, stirring occasionally, until it thickens just slightly.
Remove from heat, stir in vanilla and salt, and strain through a fine mesh sieve. This removes any banana bits and leaves you with a smooth, pourable syrup. Let it cool and store in a jar in the fridge for up to 2 weeks.
Make the Latte
For an iced version, fill a glass with ice. Add 1–2 tablespoons of the banana bread syrup, followed by the milk and espresso. Stir gently to combine.
For a hot latte, skip the ice. Steam or warm the milk, mix with the syrup, and top with espresso. Stir and enjoy!
Optional (but highly recommended): Make Cold Foam
In a small cup, combine whole milk, heavy cream, and banana bread syrup. Froth until thick and fluffy—use a handheld frother, milk frother, or immersion blender. Spoon on top of your latte for that dreamy coffee shop finish.
Optional: Caramelized Banana Topping
In a small pan over medium heat, melt the butter and add the diced banana and maple syrup. Cook for 2–3 minutes, stirring occasionally, until the bananas are golden and caramelized. Let cool slightly, then pile onto your foam or sip as-is for a cozy bite.