Ingredients:

  • 3 medium ripe bananas, peeled (approx. 400 g)
  • 1 cup granulated sugar (200 g)
  • 1 cup filtered water (240 ml)
  • 1 teaspoon fresh lemon juice (5 ml)
  • 1 teaspoon pure vanilla extract (5 ml)
  • 1/8 teaspoon fine sea salt (0.6 g)

Instructions:

  1. Peel the bananas and slice them into roughly 1 cm (½ inch) thick rounds. In a medium heavy-bottomed saucepan, combine the water, sugar, and sliced bananas.
  2. Set the saucepan over medium-high heat. Stir constantly until the sugar is fully dissolved and the mixture just begins to boil. Immediately reduce the heat to low, maintaining a very gentle simmer. Cook uncovered for 15–20 minutes until the bananas soften dramatically.
  3. Using a potato masher, gently crush the softened banana slices directly in the syrup to release maximum flavor compounds. Continue to simmer gently for another 5 minutes after crushing.
  4. Remove the pan from the heat and immediately stir in the lemon juice, vanilla extract, and pinch of salt. Allow the mixture to rest and steep for 15–20 minutes off the heat to deepen the banana flavor profile.
  5. Place a clean, fine-mesh sieve over a bowl or measuring jug. Carefully pour the entire banana mixture through the sieve. Use the back of a spoon to press lightly on the banana solids to extract the remaining liquid. Do not force the pulp through, as this will result in cloudy Banana Syrup.
  6. For a professional-grade, crystal-clear syrup, line the sieve with a double layer of cheesecloth and strain the mixture a second time. Discard the banana solids.
  7. Allow the finished Banana Syrup to cool completely to room temperature before transferring it to a clean, sterilised airtight container. Store in the refrigerator for up to two weeks.