Homemade Banana Syrup

A jar of banana syrup on a colored coaster with a bunch of bananas in the background.

5 from 3 votes

This homemade Banana Syrup Recipe is sweet and bursting with authentic banana flavor. It’s super easy to make and can work with several different dishes.

Prep Time5

Cook Time, divided20

Total Time25

Servings:

Calories: 98kcal

Author: Karin and Ken

Ingredients

1 cup granulated sugar
3 ripe bananas
½ cup water
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Prepare the bananas by peeling bananas and slicing them into small pieces.
In a small saucepan combine the granulated sugar and water. Place the saucepan over medium heat and stir the mixture continuously until the sugar is completely dissolved.
Simmer: Add the salt and sliced bananas. Reduce to low heat and simmer gently for 10 to 15 minutes. You want small bubbles around the edges, not a rolling boil. Stir occasionally. The bananas will soften and break down into a soft pulp, which is exactly what you want.
After simmering, remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool slightly.
Strain: Pour the mixture through a fine mesh sieve or cheesecloth into a clean container. Gently press the pulp with the back of a spoon to release the syrup. Do not press hard, or the syrup can turn cloudy.
Let the syrup cool to room temperature before transferring it to a jar or bottle for storage.

Video

Notes

Banana Ripeness: Choose yellow bananas with a few spots that are still firm when you slice them. Overripe bananas turn to mush as soon as they cook, soak up the syrup, and can make it gray, so save those for banana bread.
Make it sugar-free. Swap the granulated sugar for a substitute like stevia to make it sugar-free.
Heat: Dissolve the sugar fully over medium heat before adding the bananas, then keep the simmer low and gentle. If the mixture bubbles hard, turn the heat down. Stove dials vary, so go by the bubbles, not the number.
What to Expect: The bananas break down into a soft, applesauce-like pulp. That is normal. The syrup is what you strain off, so a small, thin-looking batch is normal before it cools and thickens.
Storing: Store this banana syrup in a sealed jar for up to 2 weeks in the refrigerator. I do not recommend storing it in the freezer.
Using Banana Syrup: Experiment with the concentration of the syrup to find the right balance of sweetness and banana flavor for the dishes your using it in.

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