Banana Syrup
Bar Prep • syrup
Description
A homemade banana-flavored simple syrup made by gently cooking ripe banana with sugar and water, then straining to yield a smooth, fragrant syrup for cocktails and mocktails. Brightened with a little lemon juice to preserve color and flavor.
History
Banana-flavored syrups and liqueurs have been used in tropical and tiki cocktails since the mid-20th century to add rich, fruit-forward sweetness without using fresh fruit directly. Homemade banana syrup is a modern bartending adaptation for craft cocktails.
Instructions
Step 1.
1) Ingredients: 2 ripe (spotty) medium bananas, 1 cup (240 ml) water, 1 cup (200 g) granulated sugar, 1 teaspoon lemon juice (or 1/8 tsp citric acid).
2) Peel and roughly chop the bananas. Mash lightly with a fork or pulse once in a blender to break them down — you want a coarse puree, not completely liquefied.
3) In a small saucepan combine the water and sugar. Warm over medium heat, stirring, until the sugar fully dissolves (do not boil aggressively).
4) Add the mashed bananas to the sugar syrup, reduce heat to low, and let the mixture steep at a gentle simmer for 5–8 minutes, stirring occasionally. Do not vigorously boil; you only want to extract flavor and aroma.
5) Remove from heat and stir in the lemon juice (or dissolved citric acid). Allow the mixture to cool for 20–30 minutes to macerate further.
6) Strain the syrup through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container, pressing on the solids to extract as much liquid as possible. For a clearer syrup, strain twice.
7) Taste and adjust: if you want a sweeter, thicker syrup, reheat and dissolve an additional 1–2 tablespoons sugar, then cool. If flavor is weak, you can add 1/4–1/2 teaspoon pure banana extract (optional).
8) Transfer the finished syrup to a sterilized glass bottle or jar, seal tightly, and refrigerate.
9) Optional: for longer shelf life and a thicker syrup, use a 2:1 sugar-to-water ratio (2 cups sugar to 1 cup water) and proceed the same way; this yields a richer syrup that keeps a bit longer.
2) Peel and roughly chop the bananas. Mash lightly with a fork or pulse once in a blender to break them down — you want a coarse puree, not completely liquefied.
3) In a small saucepan combine the water and sugar. Warm over medium heat, stirring, until the sugar fully dissolves (do not boil aggressively).
4) Add the mashed bananas to the sugar syrup, reduce heat to low, and let the mixture steep at a gentle simmer for 5–8 minutes, stirring occasionally. Do not vigorously boil; you only want to extract flavor and aroma.
5) Remove from heat and stir in the lemon juice (or dissolved citric acid). Allow the mixture to cool for 20–30 minutes to macerate further.
6) Strain the syrup through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container, pressing on the solids to extract as much liquid as possible. For a clearer syrup, strain twice.
7) Taste and adjust: if you want a sweeter, thicker syrup, reheat and dissolve an additional 1–2 tablespoons sugar, then cool. If flavor is weak, you can add 1/4–1/2 teaspoon pure banana extract (optional).
8) Transfer the finished syrup to a sterilized glass bottle or jar, seal tightly, and refrigerate.
9) Optional: for longer shelf life and a thicker syrup, use a 2:1 sugar-to-water ratio (2 cups sugar to 1 cup water) and proceed the same way; this yields a richer syrup that keeps a bit longer.
Step 2.
Usage: Shake or stir into cocktails as you would any flavored simple syrup; start with 1/4–1/2 oz (7–15 ml) per drink and adjust to taste.
Storage
Keep refrigerated in a sterilized, airtight glass bottle or jar. Use within 7 days. For longer storage, freeze in ice cube trays (thaw individual portions as needed) or make a 2:1 syrup which can last slightly longer refrigerated. If syrup develops off smells, cloudiness beyond normal separation, or mold, discard.