banana syrup recipe
The Best banana syrup recipe
The best part? It’s always better if you make it fresh, so you can adjust the sweetness to taste. Whether you’re whipping up breakfast for the whole family or treating yourself to a little sweetness after a long day, this syrup is the perfect balance of simplicity and flavor. Plus, it’s a great way to use up overripe bananas, which are usually the first to go in my fridge. It’s a recipe that’s as easy as it is satisfying—something I’d recommend for any occasion, whether you’re hosting a weekend brunch or just want something special for yourself.
Easy Banana Syrup for Pancakes and Oatmeal
A naturally sweetened syrup made from ripe bananas, this simple recipe adds a rich, caramelized flavor to pancakes, waffles, or oatmeal without added sugar. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 ripe bananas (about 2 lbs total)
- 1 cup water
- 1 tsp vanilla extract
- Pinch of salt
👨🍳Directions
-
1
Slice bananas into thin rounds and place in a saucepan. Add water, vanilla, and salt. Bring to a simmer over medium heat. -
2
Cook uncovered for 10–12 minutes, stirring occasionally, until the bananas break down and the mixture thickens into a syrup. The syrup should coat the back of a spoon. -
3
Remove from heat and strain through a fine-mesh sieve to remove banana skins. Discard skins or save for smoothies. -
4
Let the syrup cool to room temperature before using. Store in an airtight container in the fridge for up to 2 weeks.
🔧Equipment
- Medium saucepan
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Banana Syrup for Pancakes and Oatmeal Works
❓ Frequently Asked Questions About Banana Syrup for Pancakes and Oatmeal
How long does banana syrup last in the fridge?
Banana syrup can last about 3 to 4 weeks in the fridge once sealed in an airtight container. To extend its shelf life, store it in a cool, dark place to prevent oxidation. If it develops an off smell or color, it’s best to discard it.
Can I use this syrup for baking instead of honey or maple syrup?
Yes, banana syrup works well in baking as a natural sweetener substitute. Use it in equal amounts as honey or maple syrup, but keep in mind its flavor may add a slight caramel or sweetness that isn’t present in traditional syrups. It works well in muffins, pancakes, and even as a glaze for meats.
What if I don’t have ripe bananas?
If your bananas aren’t fully ripe, use slightly underripe ones—just peel and mash them first. The sugar content will be lower, which may slightly affect the syrup’s thickness, but it will still taste sweet. For a richer flavor, let the bananas ripen for a day or two before using.
Can I make banana syrup without a stove?
No, this recipe requires heat to reduce the liquid from the bananas. However, you can use an outdoor grill, camp stove, or even a microwave (in small batches) to achieve the same result. Just monitor closely to avoid burning.
