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A tall glass of banana bread iced latte with creamy cold foam, garnished with a sprinkle of cinnamon, showcasing the rich brown butter and toasted spice syrup.

Brown Butter Banana Bread Iced Latte

Rebecca Blumer
Enjoy a coffee shop treat at home with this Brown Butter Banana Bread Iced Latte. A homemade brown butter and banana syrup gives this drink the authentic, cozy flavor of warm banana bread in every sip.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Beverage, Drink
Cuisine American
Servings 1 Latte
Calories 380 kcal

Equipment

  • Small saucepan
  • Fine mesh strainer
  • Milk frother
  • Tall glass

Ingredients
 

For the Banana Bread Syrup:

  • 1/2 tbsp butter
  • 1 overripe banana, mashed
  • 1/4 cup pure maple syrup
  • 3/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp fine grain salt
  • 1 cup water

For the Latte:

  • 1/2 cup whole milk
  • 2 shots espresso or strong brewed coffee
  • 1-2 tbsp banana bread syrup to taste
  • 1 cup ice

For the Cold Foam (optional):

  • 3 tbsp whole milk
  • 2 tbsp heavy cream
  • 1 tbsp banana bread syrup

For the Caramelized Banana Topping (optional):

  • 1/4 banana, diced
  • 1/2 tbsp butter
  • 2 tbsp maple syrup

Instructions
 

Make the Brown Butter Banana Bread Syrup

  • Place a small saucepan over medium heat. Add ½ tbsp butter and cook until it melts, foams, and smells nutty. Sprinkle in the ground cinnamon and toast for 30 seconds until very fragrant.
  • Stir in the mashed overripe banana and sauté in the brown butter for 1-2 minutes, pressing it gently until it softens and smells like baked banana.
  • Add the light brown sugar and pure maple syrup. Cook over medium heat for about 5 minutes, stirring occasionally, until the sugar fully dissolves and the mixture is glossy.
  • Pour in the water, stir, and bring to a gentle boil. Immediately reduce the heat and simmer for 10-20 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
  • Remove the pan from the heat and stir in the vanilla extract and salt. Carefully pour the syrup through a fine mesh strainer into a heat-safe jar, pressing on the solids to extract all the liquid. Discard the pulp.

Caramelize the Banana Topping (Optional)

  • In a small pan over medium heat, melt ½ tbsp butter. Add the diced banana and 2 tbsp maple syrup. Cook for 3-5 minutes, stirring occasionally, until the banana is soft and the syrup is thick and bubbly.

Whip Up the Cold Foam (Optional)

  • In a small cup, combine 3 tbsp whole milk, 2 tbsp heavy cream, and 1 tbsp banana bread syrup. Use a milk frother to whip the mixture until it has doubled in volume and is thick and pourable.

Assemble the Perfect Iced Latte

  • Fill a tall glass three-quarters full with ice. Pour in ½ cup whole milk and 1-2 tbsp of banana bread syrup to taste. Slowly pour the 2 shots of espresso over the top.
  • Stir the latte until well blended. Spoon the cold foam over the top and garnish with the caramelized banana topping, if using.

Notes

For a dairy-free version, use oat or almond milk and a barista-style plant-based cream for the foam. The homemade syrup is the star and can be made up to 2 weeks in advance and stored in the fridge. Try drizzling any leftover syrup over pancakes, oatmeal, or vanilla ice cream for a delicious treat.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 380kcalCarbohydrates: 60gProtein: 7gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 55gVitamin A: 50IUVitamin C: 1mgCalcium: 150mgIron: 1mg
Keyword banana bread latte, cold foam, homemade syrup, iced latte
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