How to use it
For iced coffee, stir syrup into espresso or strong coffee before adding ice and milk. For hot coffee, add it to the mug before pouring in coffee. It also works in Blueberry Cold Foam as a flavour variation.
Banana syrup for coffee is a quick stovetop syrup made with ripe banana, brown sugar, cinnamon, and vanilla. Straining it well matters: it gives you banana-bread-like flavour without pieces of fruit in the drink.

For iced coffee, stir syrup into espresso or strong coffee before adding ice and milk. For hot coffee, add it to the mug before pouring in coffee. It also works in Blueberry Cold Foam as a flavour variation.
Check off each ingredient as you get it ready.
Combine banana, water, brown sugar, cinnamon, and salt in a small saucepan.
Bring to a gentle simmer over medium heat. Cook 8–10 minutes, mashing the banana as it softens.
Remove from heat, stir in vanilla, and strain through a fine-mesh sieve. Do not press hard on the solids if you want a clearer syrup.
Cool, transfer to a clean covered container, and refrigerate. Start with 1–2 tablespoons per drink.
Banana syrup for coffee is a quick stovetop syrup made with ripe banana, brown sugar, cinnamon, and vanilla. Straining it well matters: it gives you banana-bread-like flavour without pieces of fruit in the drink.

How to use it: For iced coffee, stir syrup into espresso or strong coffee before adding ice and milk. For hot coffee, add it to the mug before pouring in coffee. It also works in Blueberry Cold Foam as a flavour variation.
Nutrition has not been calculated for this recipe.
Source: https://saucyrecipe.com/banana-coffee-syrup/
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You can, but a ripe banana gives a sweeter, fuller flavour. Do not compensate by using untested amounts of sugar; adjust after the first batch is tested.