Banana isn’t just for tropical-leaning Daiquiris and Pisco Sour riffs. Steeped with mashed roasted banana, this brown sugar-based syrup evokes the deep caramel notes of bananas foster in liquid form with a whiff of warm cinnamon spice. The viscous, almost salted toffee-like blend is built for darker rum-based concoctions or rich eggnogs, although it would also lend a sweeter foil to mildly bitter vermouths.
Yield: 1 cup
- 2 bananas
- 1 cup dark brown sugar
- 1/2 teaspoon ground royal or Saigon cinnamon
- 1 teaspoon salt
- 1 cup hot water
- Preheat oven to 350°F.
- In a small bowl with a fork or spoon smash bananas just to break up and toss with ¼ cup of the brown sugar, cinnamon and salt.
- Spread banana mash onto a parchment or silicone lined baking sheet and roast in the oven for 20 to 25 minutes.
- Rotate pan and toss banana and sugar together every 10 minutes. Bake until the sugar around edges caramelizes and the mash darkens.
- Meanwhile make your syrup base: bring water to a boil and dissolve remaining ¾ cup brown sugar and remove from heat.
- Remove pan with hot roasted banana mash from the oven, transfer all contents to the pot with your syrup base and stir well to combine.
- Let cool and refrigerate overnight to infuse.
- Next day, remove the container from the fridge and strain to remove banana solids. Best if used within 1 week.