Banana Bread Latte
Iced espresso and oat milk with a brown-sugar banana syrup, cinnamon and a pinch of salt.
A banana bread latte gets its flavour from a syrup made by simmering very ripe banana with brown sugar, then straining it. That gives the drink banana and caramel without the thick, smoothie-like texture of purée.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 126 mg in one serving (12 oz (355 ml) glass over ice, double shot), a concentration of 35.5 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Espresso, banana syrup and cold milk over ice |
|---|---|
| Coffee-to-water ratio | 18 g coffee to 36 g espresso, then 20 g syrup and 180 g oat milk |
| Base & finished drink | 18g → 236g |
| Grind size | Fine espresso grind |
| Water temperature | 199°F / 93°C |
| Target brew time | Syrup 10 min simmer and 20 min rest; espresso 25-30 sec |
| Serving | 12 oz (355 ml) glass over ice, double shot |
What you need
- Banana syrup (makes about 160 g): 1 very ripe banana (about 100 g peeled), 100 g light brown sugar, 100 g water, a pinch of salt, 0.5 g ground cinnamon, 2 g vanilla extract
- 36 g espresso (a double, from 18 g of coffee)
- 20 g banana syrup
- 180 g cold oat milk
- 120 g ice
Required gear
- Small saucepan
- Fine sieve
- Espresso machine
- Tall glass
- Scale
Step-by-step protocol
- 0:00Slice the banana into the pan with 100 g brown sugar and 100 g water. Simmer gently for 10 minutes, mashing it as it softens.
- 10:00Take it off the heat, stir in the salt, cinnamon and vanilla, and leave it for 20 minutes to take up more flavour.
- 30:00Strain through a fine sieve, pressing lightly. Do not force the pulp through, or the syrup turns cloudy and thick. Cool and refrigerate.
- 31:00Pull a 36 g double espresso and stir in 20 g of syrup while it is hot.
- 31:30Fill a glass with ice, add 180 g cold oat milk, and pour the sweetened espresso over the top.
Troubleshooting
What it may be good for
The caffeine count
About 126 mg from the double shot.
Based on about 63 mg per single espresso.
A measured sweetener
20 g of banana syrup carries roughly 10 g of sugar. The banana makes it taste sweeter than that, so try 15 g first.
What to watch out for
- Contains caffeine. If you are pregnant, nursing, sensitive to caffeine or have been told to limit it, use a single shot or decaf.
- Oat milk may contain gluten from cross-contact unless labelled gluten-free. Keep the banana syrup refrigerated and use it within five days.
A banana bread latte gets its flavour from a syrup made by simmering very ripe banana with brown sugar, then straining it. That gives the drink banana and caramel without the thick, smoothie-like texture of purée. Cinnamon, vanilla and a pinch of salt bring it closer to the loaf it is named after.
Origin & Story
Where it comes from
Banana bread became a home-baking favourite during the 2020 lockdowns, and café menus followed with banana bread flavoured lattes, cold brews and cold foams. There is no single original; the name describes a flavour combination rather than a recipe with a history. We list it because people search for it by name and the usual home attempts go wrong in the same way.
Syrup, not purée
The obvious way to make it, stirring mashed banana into a latte, gives a gritty drink with banana sitting at the bottom. Banana is mostly starch, fibre and sugar, and in cold milk it does not dissolve. A syrup solves this. Sliced ripe banana simmered in brown sugar and water gives up its sugar and aroma to the liquid, and straining removes the pulp. What is left pours like any coffee syrup.
Why ripe banana
As a banana ripens, its starch turns into sugar and it develops more of the fruity esters that smell of "banana". A banana with a heavily speckled or brown skin has much more flavour and sweetness than a yellow one, which is the same reason bakers use overripe bananas for banana bread. For the syrup, the riper the better.
The bread part
Banana alone tastes of banana, not of banana bread. The loaf flavour comes from brown sugar (caramel and molasses), cinnamon, vanilla, a little salt and the toasty notes of a baked crust. In the cup, brown sugar and cinnamon do most of that work, and oat milk adds the toasted-grain note. Some cafés add a walnut or brown-butter topping, which goes further in the same direction.
Making it at home
Make the syrup in a batch: it keeps four to five days in the fridge and is enough for about eight drinks. Then build the latte over ice: syrup and espresso first, stirred together while the coffee is hot, then cold milk and ice. Hot, it works as a latte with steamed milk, though the banana reads more clearly cold.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 70/100 |
| Acidity | 24/100 |
| Bitterness | 30/100 |
| Body | 64/100 |
| Aroma | 72/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Banana Bread Latte?
One serving, 12 oz (355 ml) glass over ice, double shot, contains approximately 126 mg of caffeine.
What temperature should I use for Banana Bread Latte?
Brew the base at 93°C (199°F). Where the milk is heated, 60–65°C is the target; past about 70°C it tastes scalded and loses its sweetness.
How long should Banana Bread Latte be extracted?
Timing: Syrup 10 min simmer and 20 min rest; espresso 25-30 sec. Method: Espresso, banana syrup and cold milk over ice. Ratio: 18 g coffee to 36 g espresso, 20 g banana syrup, 180 g oat milk. Grind or leaf format: Fine espresso grind.
Why does my Banana Bread Latte taste bitter?
In a milk drink, bitterness comes from the base (espresso pulled too long or tea steeped too long) or from scorched milk. Brew the base to the stated proportion, and if the milk is heated, stop at 60–65°C.
Can I just blend a banana into my latte?
You can, but it makes a thick, smoothie-like drink and the banana settles. A strained banana syrup gives the flavour and pours cleanly.
What makes it taste like banana bread rather than banana?
Brown sugar, cinnamon, vanilla and a pinch of salt. They supply the caramel and baked notes of the loaf; oat milk adds a toasted-grain flavour.
How long does banana syrup keep?
About four to five days in a sealed jar in the fridge. It may darken a little; that is normal.
Can I make it hot?
Yes. Stir the syrup into the espresso and top with steamed milk. The banana tastes a little softer hot than iced.
Who should avoid Banana Bread Latte?
Contains caffeine. If you are pregnant, nursing, sensitive to caffeine or have been told to limit it, use a single shot or decaf. Oat milk may contain gluten from cross-contact unless labelled gluten-free. Keep the banana syrup refrigerated and use it within five days. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Breville Bambino Plus Compact Espresso
In this recipe: Espresso machine
Affiliate link: CupCura may earn a commission if you buy, at no extra cost to you. We have not tested this product ourselves. Disclosure
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