Roasted, Spiced, Salted Banana Syrup

Laurie Ellen Pellicano | New York

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

  1. Preheat oven to 350°F.
  2. 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.
  3. Spread banana mash onto a parchment or silicone lined baking sheet and roast in the oven for 20 to 25 minutes.
  4. Rotate pan and toss banana and sugar together every 10 minutes. Bake until the sugar around edges caramelizes and the mash darkens.
  5. Meanwhile make your syrup base: bring water to a boil and dissolve remaining ¾ cup brown sugar and remove from heat.
  6. 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.
  7. Let cool and refrigerate overnight to infuse.
  8. Next day, remove the container from the fridge and strain to remove banana solids. Best if used within 1 week.

Tagged: syrup