Banana Bread Coffee Syrup

Mix: In a small saucepan over medium heat, whisk together all the ingredients but the vanilla extract.
Simmer: Stir the mixture constantly until all the sugar has dissolved. Continue to stir frequently until the mixture reaches a boil. Immediately remove from heat and cool for 10-15 minutes.
Store: Strain the syrup into a glass storage container. Using a spatula, smush as much of the liquid out as possible. Allow to cool completely before storing in the fridge. Keeps for up to 2 weeks.

This month’s coffee syrup is banana bread! We had a plethora of bananas at home that needed to be used up, so I decided to mess around with a new coffee syrup flavor. There’s a shop nearby that makes amazing banana mochas so I wanted to recreate that flavor. This syrup is simple to make and includes 6 simple ingredients: banana, brown sugar, granulated sugar, cinnamon, nutmeg, and water. To create the banana mocha; just add you favorite mocha sauce. I use 1/3 cup sugar, 1/3 cup water, and 1/4 cup cocoa powder.

To get the most banana flavor out of this syrup, allow the mixture to sit for 10-15 minutes before straining. This allows the flavors to meld together. When straining the bananas, use a spatula to squish as much of the mixture through as possible. The end result is a perfectly balanced, banana-forward syrup with a hint of warm spices.